THE MANUFACTURE OF FOODS 359 



very complex. Many foods are ready cooked when purchased 

 at the store. Others require but slight cooking before they are 

 brought to the table. Fresh fruits and vegetables are pre- 

 served in proper containers near the farm where they are grown 

 and are then shipped long distances to be consumed when the 

 fresh product is not in the market. Many foods are preserved 

 by cold storage from a season of plenty to a season of scarcity. 

 A part of the abundant egg crop of the spring is placed in cold 

 storage to be sold in the winter when eggs are scarce. 



THE DAIRY PRODUCTS 



399. Milk. MILK is the food of the infant for the early 

 months of his life. It contains all of the ingredients needed 

 for the child. It is also largely used as food by adults. Milk 

 should not be looked upon as a mere beverage. Its food value 

 should be taken into account in the dietary. Milk is especially 

 liable to become impure through the introduction of filth and 

 germs in the dairy. It is an ideal breeding ground for bacteria 

 and its production and handling should be done under the most 

 sanitary conditions possible. Because milk contains so large 

 a proportion of water (87 per cent.) it is sometimes made a 

 more concentrated food by removal of a part of the water by 

 evaporation. The resulting product, CONDENSED MILK, is 

 sterilized and sealed in air-tight cans when it can be kept for a 

 long time in a usable condition. Condensed milk contains 

 about 27 per cent, of water. Often considerable sugar is added 

 during the condensing process. Sometimes all of the water is 

 evaporated from milk and the resulting MILK POWDER is used 

 in the preparation of self-rising pancake flour. When water 

 is added to the flour, the milk powder dissolves and the result 

 is much the same as that obtained by adding milk to the flour. 

 Condensed milk is used in- the preparation of ice cream and 

 candies. 



400. The Percentage of Fat in Milk. Whole milk ordina- 

 rily contains from 3 to 5 per cent. fat. Cream contains from 



