The Story of Milk
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TH E STO RY O F MI LK H FRE ERIKSEN JO AN D . D R D U TE O F TH E ROY D N I S RI U TU R O E E T R G A A AL A H AG C L AL C LL G , AU HO “ ” “ E S KI N I N E RI I N D N I S H R O F CH E E MA G A M CA ( A ) , C E AM ” I N G I K B Y NTRI U F O R E E TC . E N R M L C E F GAL C , , G E A L ’ N E R O F CH R . H N S E N S B O RATO RY NU MA AG A LA , MA F ACTURE RS O F DAI RY A ND M I LK F O O D PRE P A RA TT E F A S N . Y TI O N S . , LI L LL , New 130th THE MACMILLAN COMPANY 1 9 1 9 A ll rights reserved C O P YR I G H T , 1 9 1 9 B Y THE MAC M ILLAN CO MPANY r i mb e r 1 9 1 9 S e t u and e le o e d . Pub l h e d S e te p ct ty p s p , TAB LE OF CONTENTS H IS TORI CAL CHAPTE R I M K PRO DUCT O N C OMPO S T O N AN D C R CTE R ST CS O F . I , I I HA A I I IL a P steurization . Dairy Cattle . Milk Breeds B eef Cattl e F n ood a d Wate r . Th e B arn T e st th e C O W S . He althy COW S Butter- fat C e me as in and Albu n . Milk Sugar Mineral Matters T B k Te h e abcoc st . a S mpling . Th e L t e ac omet r . Acidity Te st Enzymes Re et nn . TABLE O F CON TE NTS PAGE Bacteria Lactic Acid B acilli The Control of B acteria Cleanliness II t . ea . Cooling . n e t Disi f c ants . P asteurization Cultures Pure . Starters CHAPTE R II K PP Y A D RE E RY PR D TS MIL SU L N C AM O UC . Bovine Tube rculosis e e C a e Milk as a Dis as rri r . B te t ac ria Coun . e t ed M k C r ifi il . e r e Th Sanita y Cod . Y rk tate Milk rad in New o S G g . e e City D liv ry . k tat Mil S ions . Skim Milk eam Cr . Th e Se parator . Perce ntage of B utte r- fat Standardizing Cre am . e Pasteuriz e d Cr am . Whipped Cre am i e Emuls fied Cr am . I ce Cream Free ze rs . Classification of I c e C re am I ce Cream Re cipes . TAB LE O F CO NTE NTS vii B Dairy utte r . C e ntrifugal C reaming C - e e C reaIneries o op rativ . Ripeni ng th e Cre am C oloring Working . Salting Composition Ove rrun P i ack ng . S ee B e w t utt r . Renovate d Butte r Ol eomargarine Coco - Butt e r Buttermilk C ooling Esse ntial . Comme rcial B utt e rmilk Rip e ning B e th r aking up e Curd . Thi k M k c il . Yoghourt Fermented Ill ilh . Kefir . CHAPTE R III CHE E SE Chedd ar Cheese The Factory S ystem Ripe ning th e Milk . Coloring and Setting with Re nne t Cutting th e Curd . TABLE OF CO N TE NTS Cooking Matting . Salting P re ssing . Curing F S k m e . or , iz and pac ing Cleaning th e vats . Composition %ualities s ad om Pasteur z d il Chee e M e fr i e M k . Making Cheddar Cheese on the Farm T H a h s Other ypes of rd C ee e . Gouda . Edam Swiss Roquefort Parme san C accio Cavallo Limburge r Brick . M n te u s r . Ne t ufcha el . C e m C e e e r a h s . Cured Soft Cheese . Fre nch Soft Cheese he s Cottage C e e . M n C t e C ee e Re e aki g o tag h s with nn t . Cl ub Cheese Milk S ugar TAB LE O F CONTEN TS Casein Just - Hatmake r Proc ess Ecke nb—erg Proc e ss Me rrell Soul e Proc ess Economic Proc ess . k m M P e S i ilk owd r . Whol e Milk Powde r ns d and Eva rat d Cond e e p o e Milk . Whey CHAPTE R IV L F D I K A S A O O . Nutrients P te ro in . Fats and Carbohydrat es Mine ral Matt e rs . Relation . Nutritive Ratio e Calori s . V Fallacy of Th eoretical aluation . Someth ing Unknow n Care of Milk in the H ouse C Keep th e Milk ool . Top Milk . Modifying n hild n Milk for Growi g C re . CHAPTE R V KE RY MILK C O O . S oups X TABL E O F CON TE NTS Cream Soups C e re al Cream Soups . Milk Chowders Milk Stews Milk Cereals Luncheon and S upper Dishes Cre ame d Dishe s Soufflc s Cheese Fondu Milk Toast as a b Cheese Dishes Me tS u stitutes . Cheese S alads Cottage Cheese Milk B reads and Biscuits Desserts . Junkets . Milk B everages Miscellaneous S uggestions The Thermometer d Weights an Measures . Bibliography INTRODUCTI ON The conception of this Story of Milk dates many - years back . In his life long study of problems con nec ted with dairy farming and milk industries in two ’ a of the world s greatest dairy countries , Denm rk and the United States , the author has felt the need of a concise handbook covering this interesting subj ect . In his forty years of work in the manufacture and dis trib u tion of dairy and milk - food preparations he has been brought constantly into contact with men and women interested in the production of milk and has found a persistent demand for a book that might be consulted by anybody in regard to questions related to these greatest of all foods , which are , or ought to be , a most important part of the daily diet of children and adults alike , at all times , everywhere . There was a time during the war when , frightened by the soaring of the price which had remained re markab l y low for many years , much too low in fact compared with the cost of other food , people began to cut down the consumption of milk to an alarming E extent . ven the National Food Administration for a short time recommended saving in the wrong place , ri forgetting that , at the highest figures reached du ng the temporary shortage , milk was still one of the cheap est of foods and that it was absolutely indispensable for growing children and exceedingly beneficial for men and women who were called upon to exercise their B ut physical and mental powers as never before . with X1 xii IN TRODUCTION men like Dean Russell of the Wisc onsm Agricultural L College in the Department and Dr . Graham usk of Cornell University representing the United States - C on the Inter Allied ouncil of Alimentation , the Food Administration could not long maintain this mistaken attitude but quickly j oined the College authorities and the representatives of the dairy industry In advocating a liberal use of milk . And the Department of Agri culture sent out over the country a large force of dem onstrators to show the people how to use milk in making cottage cheese and many other ways , and Agricultural C B E olleges , Farm ureaus and Home conomics Agents worked hand in hand with Washington in disseminating the knowledge of handling and utilizing milk . A genuine interest has been aroused in our country in “ the economy and conservation of food , and in The Story of Milk ” the author hopes to place at the dis posal of the student Of Domestic Science a compre h ensiv e book of reference which may open the eyes of many to the fact that there is no more interesting sub ” j c e t than Milk in connection with the study of the welfare and physical improvement of humanity , and that milk and its products should be used to a much x greater e tent than heretofore . It would make a long list of references if the author S hould mention the sources on which he has drawn for information beyond his own life—long experience in the d x airy and related industries . He desires to e press his sincere appreciation of the kindness and ready response O f institutions and friends to whom he has appealed for photographs and cuts Which have enabled him to i llustrate the text so liberally . In the back of the book will be found a brief bibliography of standard dairy IN TRODUCTION literature in which students may find material for further information . Many interesting data and S everal excellent illustra tions have been obtained from the bulletins and c olle c tions of the Department of Agriculture in Washin gton Y M Wis and the Dairy Schools at Ithaca , N .