The Analysis Of Food And Drugs, Part 1: Milk And Milk Products (1897) is a book written by Thomas Hames Pearmain. This book provides a comprehensive analysis of milk and milk products, including their composition, properties, and methods of analysis. The author discusses the importance of milk as a food source and the need for accurate analysis to ensure its safety and quality. The book covers topics such as the chemical composition of milk, the detection of adulterants, and the analysis of butter, cheese, and other milk products. The author also provides detailed instructions on the various analytical techniques used in the analysis of milk and milk products, including gravimetric, volumetric, and colorimetric methods. This book is an essential resource for anyone involved in the analysis of food and drugs, particularly those working in the dairy industry.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.