This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative publications on the subjects of cheese making and dairy products. The titles in this range include "A Guide to English Cheeses" "Testing in the Cheese Making Process" "Cheeses of Europe" and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Biological Relations of Milk to Cheese-Making" contains information on the biology of milk for cheese production. It is intended to illustrate aspects of milk biology and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.