180 



CANADIAN FARM YEAR BOOK. 



able in milk offered for sale. The 

 amounts required or permitted differ 

 in different countries. 



Sanitary Milk, Guaranteed Milk, 

 are terms applied to milk produced 

 under conditions necessary to secure 

 a pure, wholesome product. 



Certified Milk is milk produced un- 

 der ideal conditions, — healthy cows, 

 especially adapted sanitary stables, 

 healthy clean milkers. The milk is 

 bottled, sealed, and shipped in re- 

 frigerator cars, and certified to by a 

 commission. 



Modified Milk, or Humanized Milk, 

 is milk containing definite propor- 

 tions of fat, sugar, casein, etc., put 

 up usually according to the prescrip- 

 tion of a physician, who indicates 

 how much of these different constit- 

 uents is required. 



Clarified Milk is milk which has 

 been run through a separator to re- 

 move some of the impurities. The 

 skim-milk and cream are afterwards 

 mixed. 



Pasteurized Milk or Cream Is milk 

 or cream which has been heated be- 

 low the boiling point, but sufficiently 

 to kill most of the active organisms 

 present, and immediately cooled to 

 50° or below. Pasteurizing tempera- 

 tures range from 140" to 185°. 



Sterilized Milk is milk that has 

 been heated to the temperature of 

 boiling water (212°) or higher for a 



length of time sufficient to kill all 

 organisms present. 



Condensed or Evaporated Milk is 

 milk from which a considerable por- 

 tion of water has been evaporated. 



Peptonized MUk is milk to which 

 some pepsin has been added in order 

 to make the milk more easily di- 

 gested. 



Malted Milk is milk that has been 

 pasteurized to destroy the bacteria, 

 then partly condensed, and a small 

 quantity of malt added. 



MUk Powder is obtained by evapor- 

 ating the moisture from whole milk, 

 partly skimmed milk, or skim-milk. 

 The powder is used by confectioners, 

 certain manufacturers, surveying par- 

 ties, and in such countries as the 

 basin of the Yukon. 



Koiuniss is the product made by 

 the alcoholic fermentation of milk 

 caused by adding yeast and sugar to 

 it. 



Food Value of Milk. 



A man of average weight (147 

 pounds), when kept inactive, as when 

 kept in bed, can Uve and sometlmea 

 put on flesh on three quarts of milk 

 per day, this quantity containing 15 

 ounces of dry solids — fat, sugar and 

 casein; but if the quantity is in- 

 creased to four quarts a day the food 

 consumed is sufficient to enable him 

 to do a good day's work, according 



An Up-to-date Barn in Province of Ontario. 



