Chapter III · CLASSIFICATION OF FOODS (continued 2)
Reading edition
The monotony of a milk diet tends to create a distaste for milk and the mental revolt may upset digestion and result in constipation. This should be kept in mind and various ways of modifying the milk be used to create variety; mental aversion and antagonism should be corrected.
When its taste is not relished milk may be made acceptable and the stomach induced to retain it by using a variety of flavors. A drop or two of vanilla, a trifle of cinnamon, nutmeg, salt and pepper, chocolate, or any other flavor that is liked may be used, varying them so as to keep from monotony.
If milk seems to produce gas in the stomach with distress and the milk is retained too long in the stomach from the interference with its movements caused by the gas, a teaspoonful of malt extract may be added to each glass of milk. If the malt extract is not at hand, four teaspoonfuls of malted milk to each glass may be used.
Equal parts of cream and hot water to which has been added a third of a teaspoon of soda may be used, for the same purpose.
If milk disagrees because of an excess of hydrochloric acid and the formation of hard curds, a saltspoon of salt or bicarbonate of soda may be used, or one part of limewater to six parts of milk.
When milk seems to disagree because digestion is somewhat slow and the milk does not offer enough bulk to excite peristaltic action, it remains too long in the stomach and fermentation occurs. A slice of bread, a couple of crackers, a piece of zweiback, a tablespoonful of Nestle’s or Mellin’s food or of arrowroot gruel added to each glass, or eaten with the milk, will give it more body and prevent the formation of large curds.
When the stomach is excessively weak because of a lack of the digestive juices and a consequent incomplete action of the stomach, only predigested milk should be taken until the stomach has been brought to a normal tone. Pepsin or pancreatin may be used for the partial digestion. Milk so predigested must be freshly prepared each time it is used or must be kept on ice until used. The stomach will find practically no difficulty in assimilating milk thus prepared, and constipation will be avoided.
It must be remembered that milk must be sipped slowly and be well mixed with saliva before it is swallowed.
Milk can be soured and taken separated as a variation, the curds and whey being relished by many when properly prepared. A little sugar and cinnamon or nutmeg sprinkled on curds or mixed with the whey make a palatable mixture. Buttermilk or kumyss offer still other variations.
With all these means of varying the taste, appearance, or condition of milk it is hardly possible that some way cannot be found whereby milk may be taken and be well borne by the stomach and the full benefits from its use be derived.
Cheese
This is the casein (protein) which has been separated from milk by the action of rennet. It is highly nutritious and many varieties are on the market. In Europe it is largely used to take the place of meat. Cheese contains almost as much again protein as is contained in the same quantity of meat.
In this country more highly flavored cheeses are in demand, and when eaten in moderate quantities they aid digestion. They are highly concentrated food and but a small quantity should be eaten at a meal, particularly if meat has constituted a part of the meal.
The cheeses poor in fat are more difficult to digest as they are harder and not so easily masticated.
Contrary to the prevalent idea, a properly made Welsh rarebit is more easily digested than uncooked cheese.
One should use judgment, in eating any highly concentrated food, not to eat too large a quantity.
Smierkase, or cottage cheese, is coagulated casein. It contains thirty-three per cent. of protein, twenty-four per cent. of fat, and five per cent. of salts.
The thickening of the milk, or the coagulation of the casein, is like that produced by lactic acid.
Skimmed milk, as shown by the table, contains the same amount of protein as fresh milk, but more sugar and more ash, the difference consisting almost entirely of less fat, which has been removed in the cream.
Buttermilk. There is less fat, protein, sugar, or ash in buttermilk than in skimmed milk; it is therefore less nourishing, but it requires less digestive effort. The sugar has partially fermented and the lactic acid is freed. It is the free lactic acid which gives the pungent taste.
Buttermilk made by lactone or Bulgarian tablets and fresh milk is as nourishing and as desirable as that made in the process of butter making, and it has the advantage of being fresh. When the whole milk is used it, of course, contains the same amount of fat, protein, sugar, and ash as the milk. It is of value in cases of poor digestion of protein and fat, and in chronic stomach trouble. It has been claimed that the bacilli in buttermilk made from the Bulgarian tablets prevent putrefaction in the large intestine. This is disputed, however.
Clabbered Milk. The casein in clabbered milk coagulates and if kept in a hot place the coagulation continues until the water, sugar, and salts are separated. Clabbered or loppered milk is wholesome. It may be sweetened or salted and flavored to taste.
Whey is the watery portion of milk from which the casein has been removed in the process of making cheese. It is a palatable drink and may be flavored with a little nutmeg and sugar or salt. Invalids usually relish it. Beef tea or egg yolk may be added to it.
Milk Sugar. Sugar made from milk is now a commercial product; it is evaporated and transformed into a fine powder. This powder is used by physicians and druggists in compounding powders, pills, tablets, etc.
Junket. The tablets used in making junket are the essence of rennet. Milk coagulated by rennin has not the sour taste of milk coagulated by acid. It is an admirable article of diet in many weakened conditions of the digestive tract.
Condensed Milk is made by evaporating the water until it is reduced to about sixty-one per cent. It is then hermetically sealed. It is convenient for use whenever fresh milk cannot be obtained, but the process of evaporation changes its flavor so that few care for it as a drink. It may be substituted for cream in coffee, and diluted with three times its volume in water the proportions are again the same as before the water was evaporated.