The Story of Milk

Milk should also be used a great deal more than it is by grown persons, not only as a drink but in the daily cookery. In some homes milk in some form is a part of every menu and...

In the first chapter the composition of cow’s milk and the nature of its constituents have been considered, the most important tests for its richness and purity have been descri...

Most of the following pages on _Cheese_ were published in 1918 as a separate pamphlet to meet an urgent demand for brief directions along this line during the Food Conservation...

Milk is first of all the food for the young,—until a certain age the only food, and a perfect food. It contains but little refuse or waste and is under favorable conditions almo...

A number of typical but widely different breeds of dairy cows have been developed in various dairy countries, each owing to the soil and the climatic conditions of its home, as...

=Pepsin= is another enzyme the office of which in the process of digestion is to dissolve albuminoids. It is not considered identical with rennet though in an acid solution it w...

MILK COOKERY 154 Soups 155 —Cream Soups 155 —Cereal Cream Soups 157 —Milk Chowders 158 —Milk Stews 158 Milk Cereals 159 Luncheon and Supper Dishes 159 —Creamed Dishes 160 —Souff...

CHEESE 86 Cheddar Cheese 89 The Factory System 99 —Ripening the Milk 90 —Coloring and Setting with Rennet 92 —Cutting the Curd 94 —“Cooking” 94 —Matting 95 —Salting 97 —Pressing...

MILK SUPPLY AND CREAMERY PRODUCTS 35 Milk Supply 35 —Bovine Tuberculosis 35 —Milk as a Disease Carrier 36 —Bacteria Count 36 —Certified Milk 36 —The Sanitary Code 38 —New York S...

MILK AS A FOOD 139 Nutrients 139 —Protein 139 —Fats and Carbohydrates 139 —Mineral Matters 140 —Relation 140 —Nutritive Ratio 140 —Calories 141 —Fallacy of Theoretical Valuation...