CHAPTER XVII. Milk

MILK

MILK

COMPOSITION

MILK AS A FOOD

PROTEINS CASEIN LACTALBUMIN LACTOGLOBULIN

FAT CREAM SKIM MILK BUTTER

VITAMINS FAT SOLUBLE A WATER SOLUBLE B WATER SOLUBLE C

LACTOSE OR MILK SUGAR DEFINED LACTIC ACID

SANITARY MEASURES IN PRODUCTION

MILK, A GERM MEDIUM

CARE IN THE MILKING

CARE OF THE COWS

BARNS AND BARNYARDS FREE FROM MANURE GROUND WELL DRAINED STABLES PROPERLY VENTILATED

BOTTLING STRAINING IN SEPARATE MILK HOUSE

PROPER TEMPERATURE NOT ABOVE 50° F. IN TRANSPORTATION STERILE MILK

PREPARATION OF MILK AND MILK PRODUCTS

PASTEURIZATION OF MILK DESTROYS SO-CALLED PATHOGENIC GERMS DOES NOT CHANGE DIGESTIBILITY FURNISHES PURIFIED MILK ARTIFICIAL PRESERVATIVES DANGEROUS

CONDENSED MILK SOME OF WATER REMOVED POOR IN VITAMIN C

DRY MILK IN POWDER FORM POOR IN VITAMIN C SUBSTITUTED FOR FRESH MILK

BUTTER CHURNING CONSTITUENTS OLEOMARGARINE

CHEESE PROCESS NITROGENOUS SUBSTANCES