. Food; what it is and does . east and not morethan 16% water. The curd of milk is separated, giving a simi-lar concentration of protein that with some fat forms cheese. Milk and its Products %IN Protein Fat Sugar Ash Water Whole milk Skim-milk Buttermilk Condensed milk Cream (see note below) . .Butter 2-5 5-9 4- •3 •5 8-3 85. 337 5- 5-i 54-i 4-5 •7 •7 •7 •53-4-3-8 87. 9°-5 91. 74- 11. 34-2 Cheese (Cheddar) Cheese (full cream) .... (From Farmers Bulleti?i No. 142, United States Department of Agriculture) Milk weighs about I lb. pe
. Food; what it is and does . east and not morethan 16% water. The curd of milk is separated, giving a simi-lar concentration of protein that with some fat forms cheese. Milk and its Products %IN Protein Fat Sugar Ash Water Whole milk Skim-milk Buttermilk Condensed milk Cream (see note below) . .Butter 2-5 5-9 4- •3 •5 8-3 85. 337 5- 5-i 54-i 4-5 •7 •7 •7 •53-4-3-8 87. 9°-5 91. 74- 11. 34-2 Cheese (Cheddar) Cheese (full cream) .... (From Farmers Bulleti?i No. 142, United States Department of Agriculture) Milk weighs about I lb. per pt.; \\ lb. yield fat in cream (1 lb.).How much fat will be in 1 qt. milk ? 1 pt. cream ? Compare ratio offat in each with ratio in cost. What proportion of cost is left forexpense of separating and separate delivery ? Cream removed by a separator is 38-46% fat, 6+% solids, 51 +% water. (Globules magnified 300 diameters) FAT IN MILK 0 • „° c T\ Oj0S&„ Oe°SUr&> -« Skim-milk Whole milk. 114 FOOD—WHAT IT IS AND DOES SUGAR — FAT ENERGY FROM MILK The heat-energy supply from milk comes mainly from itsfat. Milk brings only sugar as a carbohydrate. The body needsstarch as well as sugar. Bread, crackers, corn meal, rice, addedto milk, increase the carbohydrate and bring starch into the diet. Milk alone digests from 95 to 97% when taken slowly. Ina mixed diet (animal and vegetable food) it digests furthers the digestion of other foods with which it is pre-pared or eaten, when it is incorporated in the diet, not addedbeyond the need for food. Milk taken quickly is acted uponas a whole by the rennin. The casein is formed into a largeclot that the digestive juices cannot penetrate quickly or fully. Cream that is stiff rather than simply thick is probablyadulterated with gelatin. If in 12-18 hours cream of goodquality does not rise to about -j1^ of the volume of the milk,that milk is not of superior quality. Skim-milk is \-i°fo fat;whole mi
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjectnutr
