This book investigates the critical factors and best practices involved in the proper handling, processing, and preservation of milk and cream. Drawing on established dairy science principles, the author details the biological and chemical changes that occur in milk and cream, the impact of temperature and storage, and the methods to ensure quality and safety from production to consumption. It aims to provide a comprehensive understanding for those involved in the dairy industry.

This text is likely regarded as a foundational or technical reference within the dairy science and agricultural communities. Its focus on the scientific underpinnings of milk and cream handling suggests it is intended for students, producers, and quality control professionals seeking detailed knowledge. The subject matter points to a dense, specialist text that prioritizes scientific accuracy and practical application.