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"All About Milk" by M. J. Rosenau, first published in 1914, is a comprehensive treatise on milk, its production, handling, and nutritional value. This enduring work delves into the significance of milk as a vital food source, exploring its chemical composition, bacteriology, and the various methods employed in its processing and distribution.
Rosenau meticulously examines the sanitary aspects of milk production, emphasizing the importance of clean and safe practices to prevent contamination and ensure public health. The book provides detailed insights into pasteurization, sterilization, and other techniques used to preserve milk's quality and safety. Furthermore, it addresses the role of milk in infant and child nutrition, highlighting its essential contributions to growth and development.
"All About Milk" remains a valuable resource for understanding the science and technology behind one of the world's most important food staples.
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