"The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy industry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.
The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.
This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.
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