OUl% INDUSTI%Y TODAY 485

the tank truck deliveries. I f antibiotics axe found, then the fresh sample is tested, and any offending producer can be quickly located. This has reduced to almost zero the number of posi- tive antibiotics tests in most plants.

Summary. Changes are constant, usually painful, and the dairy industry has had its share. Automation has not only affected in- dustry but farming as well. Dairymen axe not diversified as they were 30 yr ago, but are specialists. New problems in the plant have increased and have been solved. We will be able to modify and change our procedures to meet the challenges as we go forward to ultra- high temperatures, sterile or concentrated milks, and other developments in the future.

B O O K R t ~ V I ] ~ W FUNDAMENTALS OF QUALITY CONTROL FOR

THE FOOD INDUSTaY. Amihud Kramer and Bernard A. Twigg, The Avi Publishing Com- pany, Westport , Connecticut. 512 pp. $14.75. 1962.

This book contains 18 chapters, plus two sections in the appendix. The book may be divided into general content as follows: Chap- ters :[ and 2 cover general responsibilities, or- ganization, and general principles of quality control. Chapters 3 through 11 include evalua- tion methods and techniques used in deter- nfining quality characteristics of foods. Fac- tors covered in these chapters include color,

viscosity, and consistency, size and shape, de- fects, texture, flavor, taste testing, microana- lyrical methods, water, waste, waste control, and sanitation. Chapters 12 through 14 cover government and trade standards, development of standards of quality, methods of sampling and inspection. Chapters 15 through 17 in- clude development of control charts for record- ing and report ing quality control data, pro- duction control, inventory control, and budget- ing. Chapter 18 is concerned with problems of transportat ion or movement of supplies, raw materials, finished products, and personnel. The two sections in the appendix cover outlines of statistical methods as well as a glossary of symbols and terms.

This book is not directed towards quality control of any specific product or products. The examples presented in the text generally cover vegetables or fruits. However, this does not limit the usefulness of this book to any segment of the food industry.

This book should be especially valuable to all quality control personnel and to many workers concerned with the control of product processing. Anyone in the food industry in- terested in developing a statistical quality con- trol program or making improvements in an existing program will obtain a great deal of help from this book. We recommend the book highly.

ALVIN I. NELSOX University of Illinois, Urbana