F m i ) m w r 2 w j OF DAIRY SCIENCI.:. 13y Associates of Lore A. Rogers. 2nd cd. hiericnn Chemicnl Society. ;\Ionogrnph Series; Xo. 41. l'p. 616. Xew York : Reiuhold Pu1)lisliing Corp., 1935. $6. Tlic publicntion of tlie second edition of " Fundamentiils of Dairy Science " is n ~velcome event for nll interested in dniry science or dniry tcclinology. First published in 1927, tliis book was coinpiled by a nunil~er of specinlists, all collcagucs or associates of L. A. Ilogers, one of tlic inspiring figures in tlie rapid derelopmcnt in dniry science thnt has tnkcn plnce in the U.S.A. during tlic last 25 years. The samc group of workers, almost uiicIinngetI , is responsibIe for the second edition, also pul~lislied as n tribntc to Rogers' lendership.
As in the first edition, the contents are nrrnnged inore from the point of view of scientific rclntionship thnn froni tlint of dniry teclinology, nnd thc results justify this arrangement. The mnin divisioiis nre, as before, tlie constituents of milk, the physical chemistry of niilk and niilk products, the microbiology of niilk nntl milk products, the nutritional vnluc of milk nud milk products, and the physiology of xiiilk secretion. Every cliiiptcr bcnrs the stamp of thoroughness and accuracy, and is follon-ed by n rciluablc list of references.
Additions of ncw, and modificntions of old materinl nre consideriiblc, and inucli of tlic text I n s been rewritten. This lins cntnilcd n considernblc increasc in sizo ; beside n lnrger nuinbcr of words to the page thnn in the first edition, 70 more pnges of text havc been ndded. I n sucli n rapidly tlcvcloping field sonic increase of size is, perhaps, inevitable.
Kcverthcless, if i t is not ungrncious to niention (ns i t is certninly not easy to find) blciiiishes iu this pnrticulorly sntisfnctory t e s t I)ook, i t npl)curs t o tlie reviewer tlint there is, in onc or two chnpters, u tendency to rctiiin obsolescent nintcrinl which might be squeezed out without r e d loss. Occnsional error6 of omission i i l ~o I I C C U ~. Tlius the important work of Lipinnun (1032-34) on the isolntion of phosphoserine froiii casein receives no mention, and though oldcrvieas of fcrnientiition iuid cnrbohydrntc brcnkdown are discussed in soiiic detail, tlic recent wry illuininnting theory supported by Nilsson, by Enibdcn, nnd by Meycrliof (1 030-34) docs not iippcnr. Tlierc are, howcvcr, few obvious errors either of' oniission or coniniission in this mell-planned nnd well-csccuted volun1e.
Tlie first edition proved to be indispensable for senior students, researcli workers, and the technical