The Butter Industry, Prepared For The Use Of Creameries, Dairy Students And Pure Food Departments, By OTT0 F. HUNZIKER. Preface. THE PURPOSE of this book is to acquaint the butter maker with facts and methods that will assist him in the economical manufacture of butter of attractive flavor, good body, uniform color and superior keeping quality to place before the teacher and student of buttermaking the newer knowledge of the science and art of butter manufacture to bring the investigator and research worker in close touch with the real problems of the butter industry and to point out to those in charge of food control the possibilities and limitations of composition and properties of commercial butter. This book deals with the several phases of the butter industry, from the care and handling of the milk and cream on the farm, to the table of the consumer, with special emphasis of the causes and practical prevention of the multitude of butter defects.

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