Chapter XVII · MILK
Reading edition
MILK
COMPOSITION Milk as a Food Proteins CASEIN LACTALBUMIN LACTOGLOBULIN Fat CREAM SKIM MILK BUTTER Vitamins FAT SOLUBLE A WATER SOLUBLE B WATER SOLUBLE C Lactose or Milk Sugar DEFINED LACTIC ACID
SANITARY MEASURES IN PRODUCTION
Milk, a Germ Medium Care in the Milking Care of the Cows Barns and Barnyards FREE FROM MANURE GROUND WELL DRAINED STABLES PROPERLY VENTILATED Bottling STRAINING IN SEPARATE MILK HOUSE Proper Temperature NOT ABOVE 50° F. IN TRANSPORTATION STERILE MILK
PREPARATION OF MILK AND MILK PRODUCTS
Pasteurization of Milk DESTROYS SO-CALLED PATHOGENIC GERMS DOES NOT CHANGE DIGESTIBILITY FURNISHES PURIFIED MILK ARTIFICIAL PRESERVATIVES DANGEROUS Condensed Milk SOME OF WATER REMOVED POOR IN VITAMIN C Dry Milk IN POWDER FORM POOR IN VITAMIN C SUBSTITUTED FOR FRESH MILK Butter CHURNING CONSTITUENTS OLEOMARGARINE Cheese PROCESS NITROGENOUS SUBSTANCES
CHAPTER XVII
MILK