History and development of the market-milk industry. The composition of milk and its physical and chemical properties. Microorganisms, enzymes, and cells of milk and cream. Milk and the public health. Safeguarding the milk supply. Sanitary production of market milk. Construction and arrangement of sanitary dairy-farm buildings. Country milk-receiving stations. The transportation of milk. Flavors of milk. Construction and arrangement of city milk plant. Milk-plant operation. Washing and sterilizing dairy equipment. Pasteurization of milk. Mechanical refrigeration. The cooling of milk. The creaming of milk. Table cream and whipping cream. Special milk products. The distribution of milk. The cost of milk production. The price of milk and price plans. Dairy inspection and market-milk control. The use of milk in nutrition. The milk-plant laboratory and its operation.

Caldwell offers readers a balanced perspective on the current regulatory environment in which raw-milk lovers find themselves. Keepers of cows, goats, or sheep will benefit from information on designing a well-functioning small dairy, choosing equipment, and understanding myriad processes, including details about the business of making milk; managing the farm to create superior milk; understanding the microbiology of milk; and risk-reduction plans to have in place prior to selling raw milk.

The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk