This handbook is a collection of information about milk and related subjects for students and others interested in its use. There is no attempt to apply these facts to infant feeding, but tables and charts giving all necessary data for this purpose are included.
The general content, physical constituents, characteristics, bacteria, vitamins, enzymes and minerals of cow's milk, colostrum, breast milk, preserved liquid and dry milks, special milks for infant feeding and milk products are given. The references from which much of this information was compiled are chiefly American.
This is a compact volume, thorough and complete, which should prove useful to any one concerned with infant feeding.