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Dairy Industry Literature F. L. SEYMOUR-JONES
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The Borden Co., 350 Madison Ave., New York 17, Ν. Y.
Textbooks and manuals of value in the dairy industry are not numerous; the best are listed. Two thirds of the periodical dairy science literature appears in journals not devoted to dairy science. Abstract journals must be consulted; the most valuable of these is Dairy Science Abstracts. Bulletins are issued by miscellaneous sources such as experiment stations and research institutes.
T h e scientific literature of the dairy industry i n its nature follows the pattern of scientific literature i n general. I t may be divided, on the one hand, into summaries of what is already known and, on the other, into reports on research and development work. The known is published i n text books and manuals, i n reviews and summaries i n journals, in bulletins from government bureaus, experiment stations, research institutes, and the like. The new will normally appear i n journals, bulletins, and patents; occasionally in trade journals and i n reports of meetings and congresses. The term "scientific literature" rather than purely "chemical literature" is used advisedly. The chemist i n the dairy industry finds himself engaged with far more than pure chemistry. I t is impossible to put exact limits on the dairy chemistry field. A s an example, while a dairy chemist is not necessarily also a microbiologist, he is obviously interested i n the chemical changes brought about i n dairy products by inherent or added microbiological flora. Hence, according to his particular field of interest, he must be prepared to follow pertinent work i n microbiology, biochemistry, nutrition, and kindred sciences. D a i r y science itself covers far too wide a field for discussion here. There are some topics classified under dairy science which lie, as a rule, outside the interests of the average chemist i n the industry. I n order to keep within reasonable bounds, no consideration is given here to such topics as dairy husbandry, dairy engineering, legal controls, economics, and physiology. This leaves chemistry, physics, microbiology, and the technology of the various branches of the industry.
Textbooks and Manuals Considering first textbooks and manuals, Marsden has recently remarked that, " F o r one reason or another there seems to be fewer books written on dairying than on many other subjects of similar size and importance. This is probably fortunate for the dairy scientist since the quality of many modern textbooks i n other subjects is not very h i g h " (21). W h i c h statement is to some degree confirmed by a resolution passed i n June, 1951, by the manufacturing section of The American D a i r y Science Association, the first part of which reads: "Whereas there is a n apparent and urgent need for a new and up-to-date book on the chemistry of m i l k " (18). W i t h this last statement there can be but little disagreement. The classic, and still a very useful book, is the AMERICAN CHEMICAL SOCIETY mono graph, "Fundamentals of D a i r y Science" (27) b y Associates of Lore A . Rogers, now out 258
LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.
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SEYMOUR-JONES—DAIRY INDUSTRY LITERATURE
of print, the second edition having been issued i n 1935. Probably the best British boot is " T h e Chemistry of M i l k " (7) by W . L . D a vies, the second edition of which appeared in 1939. The industry is closely regulated b y government at a l l levels and therefore is well provided with books of analytical methods. The M i l k Industry Foundation, an associ ation of those dealing i n fluid milk and allied products, produced i n 1949 the second edition of their laboratory manual (23), which also covers other foods and materials in which the industry has an active interest, and includes useful reference data. The "Standard Methods for the Examination of D a i r y Products" (1) of the American Public Health Association and chapter 15 of "Official Methods of Analysis of the Association of Official Agricultural Chemists" (2) are kept up-to-date b y frequent revision and have legal standing. There are sections on the analysis of dairy products, possibly of more interest to chemists outside the industry than to those i n it, i n such standard works as Winton & Winton's " T h e Analysis of Foods" (φ) and Woodman's " F o o d A n a l y s i s " (41). The British point of view is presented i n "Richmond's D a i r y Chemistry" (10) as revised b y Elsdon & Walker, which contains considerable analytical matter from the angle of the regulatory analyst. The second volume of Ling's " A Text Book of D a i r y Chemistry" (20) covers a laboratory course i n dairy chemistry for a British college. I n this country college dairy students are adequately taken care of b y such textbooks as " M i l k and M i l k Processing" (12) b y Herrington, and " M i l k and M i l k Products" (9) b y Eckles, Combs and M a c y . The main branches into which the industry is commonly divided are covered b y textbooks. The fluid milk division has " M a r k e t M i l k and Related Products" (28) b y Sommer, " M a r k e t M i l k " (19) by K e l l y and Clement, and " T h e M a r k e t M i l k Industry" (26) b y Roadhouse and Henderson. The ice cream division can refer to " T h e Theory and Practice of Ice Cream M a k i n g " (29) b y Sommer or " T h e Ice Cream Industry" (34) by Turnbow, Tracy, and Raffetto. Wilster's "Practical Butter Manufacture" (38) is an up-to-date practical manual, including recent developments i n continuous butter making. Hunziker's " T h e Butter Industry" (15) has long been a standard work, as has his " C o n densed M i l k and M i l k Powder" (14), which deals with sweetened condensed milk, evapo rated milk, dried milk, and malted milk. Whittier and Webb, i n "Byproducts from M i l k " (37), cover a whole galaxy of products derived from skim milk, whey, and butter milk. Modern textbooks on cheese of broad scope are lacking, although V a n Slyke and Price's "Cheese" (35) covers cheddar, cottage, and cream cheese. I t also devotes one chapter to process cheese, which subject is normally treated very inadequately, consider ing the size of that branch of the industry. Wilster's "Practical Cheese Manufacture and Cheese Technology" (39) is, as its name implies, a very detailed practical manual, mainly on cheddar but with about 50 pages devoted to 16 other varieties of cheese. F o r informa tion on many types of cheese one must have recourse to bulletins of the Bureau of D a i r y Industry of the U . S. Department of Agriculture or from Agricultural Experiment Sta tions, notably those of New Y o r k and Wisconsin. Sometimes the material is old. W i t h Camembert cheese the standard references would be Matheson's bulletin of 1924 (22) and two bulletins (32, 33) b y Thorn issued i n 1909. A U . S. Department of Agriculture Bulletin N o . 608 (8), revised i n 1932, describes nearly 300 varieties of cheese and gives numerous analyses, mainly from the 19th century; the latest i n 1914. One goes back to 1858. The subject of casein is covered b y Sutermeister and Browne i n "Casein and Its Industrial Applications" (31). F o r the general microbiology of the industry Hammer's " D a i r y Bacteriology" (11) is a standard work. Sometimes the dairy chemist will have to step outside the literature of his industry. One seeking reasonably up-to-date information on butterfat, for example, would probably turn to Hilditch's " T h e Chemical Constitution of Natural F a t s " (13) or to Bailey's "Industrial Oil and F a t Products" (3). The same reasoning applies to specialized informa tion on milk proteins. No reference has been made to textbooks in foreign languages.
A check on the book
LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.
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reviews for the last year or two does not reveal any significant new publications in lan guages other than English, except for the third edition of "Chemistry and Physics of M i l k and D a i r y Products" (42) by Zaykovskiy, published in Moscow in 1950. Besides books devoted exclusively to dairying or to some special phases of the indus try, there are numerous more general manuals which contain one or more chapters on the subject. Thus the second volume of Frear's "Agricultural Chemistry" (17) has a chapter on " T h e Chemistry of M i l k and D a i r y Products" by A . H . Johnson. Among other manuals, more or less directly chemical i n interest which have something to say on milk and dairying, there may be mentioned Jacob's "The Chemistry-and Technology of Foods and Food Products" (16). V o n Loesecke's "Outlines of Food Technology" (36), Blumenthal's " F o o d Products" (4) and the Prescott-Proctor book on " F o o d Technology" (25). Some of the various annual volumes of "Advances" i n various branches of science will contain matter of interest to the dairy scientist. Thus the third volume of Advances in Food Research (5) has a comprehensive review by Coulter, Jenness, and Geddes on "Physical and Chemical Aspects of the Production, Storage and U t i l i t y of D r y M i l k Products."
Periodicals and Bulletins The periodical literature was very well reviewed in 1951 by A . W . Marsden in an article on " T h e Literature of D a i r y Science" (21). M a n y of the facts and statistics embodied here are from his review. Possibly the most striking characteristic of periodical dairy science literature is that some two thirds of it appears i n journals not devoted to dairying. A s one example, consider the National Research Council bulletin " T h e Composition of M i l k s " (24). This lists 280 references as authorities for its data. These are taken from 76 publications, made up of five books, nine bulletins, and 62 journals. These 62 journals can be classified as 26 medical, 15 chemical, 15 biological, agricultural, food, nutrition, or general science, and only six of the 62 specifically dairy, one of them being a trade magazine. Geo graphically there are references from three American countries, seven European, three Asiatic and two Australasian. The five dairy science journals were published i n the United States, Great Britain, France, Germany, and Sweden. A s a further example, the British Commonwealth Bureau of D a i r y Science has listed (6) the periodical literature regularly searched i n preparing Dairy Science Abstracts. This list is exclusive of bulletins, circulars, and reports issued irregularly by government departments, universities, research institutes, and experiment stations. Their latest list of periodicals contains some 453 titles of which only around 73 (or about 16%) are dairy journals. The geographical scope is world wide, including periodicals from such unlikely spots as the Isle of M a n , Cyprus, and the F i j i Islands, Actually Dairy Science Abstracts obtains only about 3 5 % of its abstracts from dairying journals. Today about 6 0 % of world dairy science literature is published i n English, whereas prior to World W a r I I the figure was 7 5 % . The foreign languages of principal interest are German, French, Swedish, Russian, and Danish. The U . S. A . produces about 4 5 % of total dairy science papers with Great Britain ranking next with 15%. There are various reasons for the wide scattering of dairy articles. Principally, while the subject matter may be dealing with dairy products, the topic may have its greatest interest to workers i n other fields, such as nutrition, pediatrics, geriatrics, bio chemistry, or veterinary medicine. Also in smaller countries the population may be insufficient to support a scientific journal devoted to dairying, and hence articles of dairy interest will appear in journals of general agriculture or science. F r o m a l l of this it follows that anyone wishing to keep reasonably up-to-date with the progress of dairy science must trust to abstract journals. Chemical Abstracts has a rather limited range for the dairy field. Moreover papers of interest to the dairy chemist may be found not only i n section 12 on foods but may also, according to subject matter, appear i n such a section as analytical chemistry or i n the subsection on nutrition under biochemistry. The alternative i n this country is the abstract section of the.Journal of Dairy Science f
LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.
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the organ of The American Dairy Science Association. These abstracts are prepared in cooperation with the International Association of Ice Cream Manufacturers and the Milk Industry Foundation. They are arranged in 17 sections, some covering branches of science such as chemistry, others, products such as butter, still others, topics such as sanitation and cleaning. Undoubtedly the most adequate abstract journal is the British Dairy Science Abstracts, formerly a quarterly but, beginning in 1952, a monthly. The abstracts are logically arranged in eight sections, suitably subdivided. Thus the section on chemistry and physics is broken down into general, milk and milk products, processing and manufacture, analysis, and defects. This makes for economy of time and effort in scanning them. A bibliography of papers on dairying of the war years and thereafter, including some abstracts, was issued by Dr. M . E. Sçhulz in 1948 and 1949 under the title "Manuale Lactis" (30). A few abstracts also appear in the German journal Milchwissenschaft. For the publication of original matter and occasional reviews, some papers in dairy chemistry, but not very many, appear in AMERICAN CHEMICAL SOCIETY journals, as also in the Journal of Biological Chemistry. The main publication in the field in this country is the Journal of Dairy Science, of the American Dairy Science Association. This, however, covers a very much broader field than chemistry. The Journal of Milk and Food Technology, which is the official organ of the International Association of Milk and Food Sanitarians, is primarily concerned with papers of public health interest. The Journal of the Association of Official Agricultural Chemists contains some reports on analytical methods appertaining to the dairy field. There are also numerous trade magazines in which scientific and technical articles appear from time to time. In Great Britain the Journal of Dairy Research and the Journal of the Society of Dairy Technology are standard sources. Germany has several journals devoted to dairy science. An examination of the "List of Periodical Literature regularly searched by the staff of the Commonwealth Bureau of Dairy Science" (6) reveals that scientific dairy journals appear in about a dozen foreign countries. Naturally papers of dairy interest will also appear in numerous journals of a more general nature. There are other miscellaneous sources of information which should be mentioned. There are bulletins from the Bureau of Dairy Industry of the United States Department of Agriculture, from the National Research Council, from experiment stations, agricultural colleges and universities, from research institutes. Periodically an International Dairy Congress meets (the last in Sweden in 1949, the next in Holland in 1953), and the papers read are usually published collectively. One paper to be submitted at The Hague conference will be an extensive review of dairy science literature from the British Commonwealth Bureau of Dairy Science. There are annual meetings in this country of the Milk Industry Foundation and of the International Association of Ice Cream Manufacturers. Scientific papers there presented are published in the laboratory section of the Association Bulletin (Milk Industry Foundation), formerly Proceedings of the Internation Association of Milk Dealers, and in the Report of Proceedings of the Annual Convention International Association of Ice Cream Manufacturers, Vol. II. Production and Laborator Council. Patents are a relatively minor source of information in dairy science. According to Marsden (21) in 1951 at least 6000 publications were examined yearly in preparing Dairy Science Abstracts. He states that prior to and immediately after World War II the annual average number of abstracts was from 1000 to 1500. Since 1949 the number has risen steeply to afigureclose on 3000 per annum at the present time. One may therefore conclude that dairy research is emphatically growing and that it will be just so much more difficult to keep abreast of the literature. Literature Cited (1) American Public Health Association, New York, Ν. Y., "Standard Methods for the Examina tion of Dairy Products, Microbiological, Bioassay and Chemical," 9th ed., 1948. (2) Association of Official Agricultural Chemists, "Official Methods of Analysis," 7th ed., 1950. (3) Bailey, A. E., "Industrial Oil and Fat Products," 2nd ed., New York, Interscience Publishers, 1951. (4) Blumenthal, S., "Food Products," Brooklyn, Ν. Y., Chemical Publishing Co., 1947. LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.
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(5) Coulter, S. T., Jenness, R., and Geddes, W. F., in "Advances in Food Research," Vol. 3, edited by Ε. M. Mrak and G. F. Stewart, New York, Academic Press, 1951. (6) Dairy Sci. Abstr., 14, i-viii (1952). List of Periodical Literature. (7) Davies, W. L., "The Chemistry of Milk," New York, D. Van Nostrand Co., 1939. (8) Doane, C. F., Lawson, H. W., and Matheson, K. J., U. S. Dept. of Agr., Bull. No. 608, 1932. Varieties of Cheese: Descriptions and Analyses. (9) Eckles, C. H., Combs, W. B., and Macy, H., "Milk and Milk Products," 4th ed., New York, McGraw-Hill Book Co., 1951. (10) Elsdon, G. D., and Walker, G. H., "Richmond's Dairy Chemistry," 4th ed., London, C. Griffin & Co., 1942. (11) Hammer, B. W., "Dairy Bacteriology," 3rd ed., New York, John Wiley and Sons, 1948. (12) Herrington, B. L., "Milk and Milk Processing," New York, McGraw-Hill Book Co., 1948. (13) Hilditch, T. P., "The Chemical Constitution of Natural Fats," 2nd ed., New York, John Wiley & Sons, 1947. (14) Hunziker, O. F., La Grange, Ill., "Condensed Milk and Milk Powder," 7th ed., 1949. (15) Hunziker, O. F., La Grange, Ill., "The Butter Industry," 3rd ed., 1940. (16) Jacobs, M. B., and Corash, P., in "The Chemistry and Technology of Food and Food Products," edited by M. B. Jacobs, 3 vols., 2nd ed., New York, Interscience Publishers, 1951. (17) Johnson, A. H., in "Agricultural Chemistry; Vol. 2, Applications," edited by D. H. Frear, New York, D. Van Nostrand Co., 1951. (18) J. DairySci.,34,827 (1951). (19) Kelly, E., and Clement, C. E., "Market Milk," 2nd ed., New York, John Wiley & Sons, 1931. (20) Ling, E. R., "A Text Book of Dairy Chemistry," 2 vols., 2nd ed., London, Chapman & Hall, 1944-5. (21) Marsden, A. W., Dairy Sci. Abstr., 13, 99-105 (1951). (22) Matheson, K. J., U. S. Dept. Agr., Bull. No. 1171, 1924. The Manufacture of Camembert Cheese. (23) Milk Industry Foundation, Washington, D. C., "Laboratory Manual. Methods of Analysis of Milk and Its Products," 2nd ed., 1949. (24) National Research Council, National Academy of Sciences, "The Composition of Milks," Bull. No. 119, 1950. (25) Prescott, S. C., and Proctor, Β. E., "Food Technology," New York, McGraw-Hill Book Co., 1937. (26) Roadhouse, C. L., and Henderson, J. L., "The Market Milk Industry," 2nd ed., New York, McGraw-Hill Book Co., 1950. (27) Rogers, L. Α., Associates of, "Fundamentals of Dairy Science," 2nd ed., New York, Reinhold Publishing Corp., 1935. Out of print. (28) Sommer, H. H., Madison, Wis., "Market Milk and Related Products," 3rd ed., 1952. (29) Sommer, H. H., Madison, Wis., "The Theory and Practice of Ice Cream Making," 6th ed., 1951. (30) Schulz, Μ. E., Kiel, Germany, "Manuale Lactis," 10 vol., 1948-49. (31) Sutermeister, E., and Browne, F. L., "Casein and Its Industrial Applications," 2nd ed., New York, Reinhold Publishing Corp., 1939. (32) Thom, C., Storrs Agr. Expt. Sta. (Conn.) Bull. No. 58 (1909). (33) Thom, C., U. S. Dept. Agr., Bur. Animal Industry, Bull. No. 115 (1909). (34) Turnbow, G. D., Tracy, P. H., and Raffetto, L. Α., "The Ice Cream Industry," 2nd ed., New York, John Wiley and Sons, 1947. (35) Van Slyke, L. L., and Price, W. V., "Cheese," rev. ed., New York, Orange-Judd Publishing Co., 1952. (36) Von Loesecke, H. W., "Outlines of Food Technology," 2nd ed., New York, Reinhold Publishing Corp., 1949. (37) Whittier, E. O., and Webb, Β. H., "Byproducts from Milk," New York, Reinhold Publishing Corp., 1950. (38) Wilster, G. H., "Practical Butter Manufacture," 7th ed., Corvallis, Ore., O.S.C. Co-operative Association, 1951. (39) Wilster, G. H., "Practical Cheese Manufacture and Cheese Technology," 7th ed., Corvallis, Ore., O.S.C. Co-operative Association, 1951. (40) Winton, A. L., and Winton, Κ. B., "The Analysis of Foods," New York, John Wiley & Sons, 1945. (41) Woodman, A. G., "Food Analysis," 4th ed., New York, McGraw-Hill Book Co., 1941. (42) Zaykovskiy, Ya. S., "Khimiya I Fizika Moloka I Molochnykh Productov," 3rd ed., Moscow, Pischepromizdat, 1950. Reviewed in Dairy Sci. Abstr., 14, 561 (1952). RECEIVED October 14, 1952. Presented before the Divisions of Chemical Literature Symposium and Agricultural and Food Chemistry, on Literature Resources of the Food Industries, at the 122nd Meeting of the
AMERICAN CHEMICAL SOCIETY, Atlantic City, N. J.
LITERATURE RESOURCES Advances in Chemistry; American Chemical Society: Washington, DC, 1954.
