24 



CITY MILK SUPPLY 



the action of rennin of the stomach, the percentage of fat is sometimes 

 changed, the casein replaced by whey protein and sometimes a soluble 

 starch is added to the amount of 0.75 per cent, in some such form as barley 

 water to act as a protective colloid to prevent the formation of large 

 casein curds. Further modifications may be made if the condition of the 

 child seems to the physician to demand it. Modification may be made 

 in the laboratories of certified and other milk companies but such milk 

 is too costly for many and so modifications are made in the home according 

 to simple rules or formulas supplied by the physician. 



Courtesy of Stephen Francisco. 



FIG. 1. Modifying milk at the Fairfield Dairy, Montclair, N. J. 



Milk Beverages. The milk beverages are buttermilk, keffir, ku- 

 miss, yoghurt, matzoon and others less well known to the public. But- 

 termilk is the milk left in the churn in the manufacture of butter. There 

 are two kinds, namely, that resulting from churning sweet cream and that 

 from sour cream. The former is practically skim-milk while the latter has 

 undergone lactic fermentation and acquired an agreeable acid flavor. 

 Buttermilk usually carries small flakes of butter; the churning breaks up 

 the curd and the acid alters the casein so that it is no longer acted on by 

 acid; therefore it cannot form tough lumps in the stomach. Artificial 

 buttermilk or cultured or ripened milk as it is sometimes called forms a 

 large part of the buttermilk sold in the big cities. It is not made by 



