=426. Introductory.=—The importance of dairy products has led to the
publication of a vast amount of literature relating thereto, and it
seems almost a hopeless task to present even a typical abstract of
the various analytical processes which have been proposed and used in
their study. The general principles which have been developed in the
preceding parts of this volume are applicable to the study of dairy
products, and the analyst who is guided by them can intelligently
examine the bodies specially considered in the present part. There
have been developed, however, many valuable processes for the special
examination of dairy products, which are of such a nature that they
could not be properly discussed in the preceding pages. In the present
part an effort will be made to present in a typical form the most
important of these processes and to state the general principles on
which they are based. This subject is naturally subdivided into three
parts, _viz._, milk, butter and cheese. The milk sugar industry is not
of sufficient importance to receive a special classification.