FOOD 567 



When salt in such quantities is ingested i' requires about 100 parts 

 to one of water to correct it and hold it in solution in the body. Such 

 weight of water should not be mistaken for healthy increase, it is a 

 serious symptom. 



Such preparations, however, when taken in small (juantities have a 

 limited use. 



Sausages. These, as commercially made, are not as nutritive as 

 they could be. Only too often there have been discovered amongst 

 the ingredients such materials as : boiled rice, soaked bread, steamed 

 potatoes, sawdust and pulped wood. Preservatives and blood colour- 

 ing matters are only too frequently used. The tropical resident would 

 do well to avoid all tinned sausages. 



Cereal breakfast foods, such as Quaker Oats, &c., are always good, 

 but the endless variety of proprietary breakfast foods cannot improve 

 upon the real thing with regard to nutrition. Some of them may be 

 partly predigested, but, apart from invalids, this is not an advantage. 



Whole milk cheese is made from coagulum formed from milk, 

 treated with rennet or acid or allowed to sour spontaneously. It is 

 then known as cream cheese, otherwise it is drained, salted and left to 

 ferment. A good variety contains : — 



Water, 34 to 40 parts; protein, 20 to 30; fat, 25 to 35; milk sugar, 

 1 to 3 ; mineral salts, 3 to 6 parts. 



Ripening is caused by yeasts, moulds and lactic acid bacteria, caus- 

 ing decomposition of the sugar principally, the by-products being 

 very numerous. The micro-organisms number from 450,000,000 to 

 450,000,000,000 per pound. Nevertheless, whole milk cheese is one of 

 the most nutritious of foods. One pound contains about as much 

 protein as ij pounds of meat. 



Proprietary protein foods are prepared from milk casein, waste 

 meat fibre, vegetable gluten and a mixture of these treated chemically. 



vSome of them contain large quantities of protein and mav in 

 selected cases be taken. Their constant consumption is not advised. 



]\Lilk when pure is an excellent food. It should be sipped, as 

 Nature intended and not swallowed like a glass of water. Curds in the 

 stomach may cause a disagreeable train of svmptoms. One must 

 remember that milk contains solids to the extent of i in 8. 



Milk is both a food and a beverage. 



It is best to boil all milk in the tropics to avoid infection bv the 

 organisms of undulant fever and other diseases. 



When heating milk remember that : — 



The rennin enzyme is destroyed at 60^ C. — 140" F. 



All micro-organisms are destroyed, not spores at ... 68'" C. — 154'' F. 

 The Pasteurization temperature is ... ... ... 75*-' C. — 167° F. 



The boiling temperature is ... ... ... ... loi" C — 2I3'5'' F. 



All germs are destroyed in one hour if under pressure at 105^ C. — 221° F. 



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