Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of margarine and the development of the margarine industry, as well as its nutritional and statistical features. The raw materials, ingredients, and chemical nature of fats and oils needed for production are presented; the step-by-step processing and the biochemical interactions are described in detail; and the bacteriological processes during the preparation of milk and storage and preservation are discussed. This edition contains new information but still retains the general layout of the first edition. Food technologists, chemists, production engineers, and those curious about the production of margarine will find this book interesting.