Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

PART IV.--MILK AND MILK PRODUCTS AND OLEOMARGARINE 169-216

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Milk, Limitation of Name, 169; Composition, 169; Method of Production, 169-174; Cream, 175; Curd Test for Purity, 176-178; Whey and Koumiss, 179; Buttermilk and Bonnyclabber, 181; Butter, 182-187; Oleomargarine, 187-189; Cheese, 190; Kinds, 191; Adulteration and Misbranding, 192; Coloring, 193; Cottage Cheese, 195; American Cheese Manufacture, 196-200; Grading Cheese, 200; Cream Cheese, 201; Foreign Types, 201-202; Sage Cheese, 203; English Cheese, 203-205; French Cheese, 206-208; Limburger, 208; Edam, 210; Bacterial Activity, 211; Chemical Changes in Ripening, 212-214; Digestibility, 214; Effect of Cold Storage, 215; Preparations of Casein, 215.