Chapter XVII: 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