This volume is devoted to plant proteins; milk, its proteins and its products; and meat and its products. The section on plant proteins by D. Jordan Lloyd describes those found in cereals, flour, leguminous seeds, nuts, oil-seeds, roots, tubers, fruits, and vegetables, as well as the food value of proteins, and the separation of their constituent amino acids. The proteins of milk receive attention in a section by G. D. Elsdon. John Golding contributes the section devoted to milk of cows and other animals, including analytic procedUres, interpretation of analytic results, and detection of artificial colors, preservatives, adulteration, and pollution. The section on milk products by E. R. Bolton considers cream, skim milk, buttermilk, whey, condensed milk, fermented milk, dried milk, cheese, and such products as humanised (modified), peptonised, and irradiated milks. Approximately two-thirds of the volume is devoted to a monograph by C. Robert Moulton on meat and meat products, including their composition, analysis, decomposition, preservation, cold storage, and derivatives such as sausage and meat extract. Poultry, eggs, and fish also receive attention.
J. S. H.