MILK 



3803 



MILK 



FRESH MILK 



Fat,4.0 

 Ash,of 



Water, 87.0 



Protein,33 



Carbohydr at 65,5.0 



ter,9Q5 



Protein,3.4 



food. 



Ca7bohydrates,5.l 



Care of Milk. 



Milk is extremely 

 sensitive to outside 

 influences, and its 

 flavor and freshness 

 are easily destroyed 

 by the proximity to 

 disagreeable odors. 

 It readily absorbs 

 odors from the sta- 

 ble, or from meats 

 and vegetables in 

 ice boxes. The care 



and handling of cows is discussed else- 

 where, and it is only necessary here to 

 mention certain general principles about 

 handling milk. When freshly drawn it 

 should be placed in closed vessels, and 

 should be removed at once to a clean, 

 dry room. It should be strained through 

 a metal gauze and a flannel cloth, and 

 should then be cooled to a temperature 

 of 45 F., if it is to be shipped imme- 

 diately, or to 60 F., if it is to be used 

 at home or taken to a creamery. Fresh, 

 warm milk should never be mixed with 

 milk already cooled. 



In the Home. Milk in the home- should always be kept 

 on ice, if possible, and in covered or closed vessels. All cow's 

 milk, even when handled most carefully, contains germs, and 

 when carelessly handled, or in warm weather, the number of 

 them is enormous. While most of these are harmless, or 

 cause nothing worse than the souring of the milk, occasion- 

 ally there are others present which may produce scarlet fever, 

 typhoid fever, tuberculosis and other serious diseases. Un- 

 der ordinary circumstances the milk which is delivered by 

 dairy companies is pure, but under certain conditions it 

 should be sterilized or pasteurized, especially if it is to be 

 used by children, whose digestion and general health are 



more easily affected than those of adults. Sterilizing milk 

 means heating it to a temperature of 212 F. (the boiling 

 point) for an hour; in pasteurizing, the milk is not boiled, 

 but is heated only to 155 F. or 160 F. for half an hour. 

 Pasteurizing will kill the germs of the diseases mentioned 

 above. But pasteurized milk will not keep indefinitely, and 

 it should be used within twenty-four hours; sterilized milk 

 if placed on ice will sometimes keep for two weeks. Milk 

 need not be sterilized under normal conditions, but it should 

 be in warm weather if no ice is to be had or if there is a 

 suspicion that the cows are not healthy or the milk not care- 

 fully handled or if there is an epidemic of diphtheria, sore 

 throat, diarrhoea, or any of the other diseases already men- 

 tioned. Pasteurized, or sterilized, milk 

 should be cooled rapidly by placing the 

 bottle or vessel in cold water, not by 

 leaving it at the temperature of the 

 room or in an ice box. 



Milk as Food. Milk should never be 

 drunk regularly as a beverage, but 

 should always be considered as food. 

 It is one of the -best foods for man, be- 

 cause it contains the four classes of food 

 material in more nearly the proportions 

 of a correct diet than any other single 

 These food materials are pro- 



SKIM MILK 



BUTTERMILK 



Fat, 0.5) 

 Ash,0.7 



Water,9l.O 



Protein,3.0 



CarHohyd rates,48 



tein, fat, carbohy- 

 drates and mineral 

 matter. A quart of 

 milk contains four 

 ounces of nourish- 

 ing material, about 

 the same amount 

 as six ounces of 

 bread or three- 

 fourths of a pound 

 of beef. This does 

 not mean that they 

 have the same value 



CREAM 



ater,74.0 



Protein,25 



Carbohycjrates,4.5 



