. Effective farming; a text-book for American schools . Fig. 149. — A four-bottle hand power tester. Milk from different cows varies considerably from this aver- age, however, the greatest difference being in the percentage of butter-fat, some cows giving milk low in fat and others high in fat. The parts of milk other than water are known as milk solids, or as total solids, and the solids other than butter- fat, as solids not fat. The milk minus the fat is known as the milk-serum, or as the milk-plasma. As shown by its composition, milk contains all the five food groups and is a balanced food
. Effective farming; a text-book for American schools . Fig. 149. — A four-bottle hand power tester. Milk from different cows varies considerably from this aver- age, however, the greatest difference being in the percentage of butter-fat, some cows giving milk low in fat and others high in fat. The parts of milk other than water are known as milk solids, or as total solids, and the solids other than butter- fat, as solids not fat. The milk minus the fat is known as the milk-serum, or as the milk-plasma. As shown by its composition, milk contains all the five food groups and is a balanced food product. The fat of milk rises as cream. It is an emulsion of globules so small that a single drop contains more than a hundred million. Even from the same cow the globules are not all of the same size; some may be two or three times as large as others. The average size depends largely on the breed of cow. The protein is chiefly of two kinds, casein and albumin. Casein is the chief constitu- ent of cheese. Albumin of milk is some- what like the white of egg. When whey is heated to 160° F., the albumin coagulates. Fig. 150. — a type of _ Milk-sugar, the carbohydrate of milk, ^^eSnt f^^taT is less sweet than cane-sugar. It is used ing the water used in extensively for the modification of cow's *^^ *^^*- milk for infants and is the most readily digested of all sugars. The ash, or mineral matter of milk, consists chiefly of the chlorides and phosphates of sodium, potassium, magnesium, and calcium.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagriculture, bookyear
