568 TROPICAL HYGIENE, SANITATION, ETC. 



Homogenised milk has the fat globules broken up by powerful 

 mechanical means and is consequently more easily digested. 



Shimnu'd milk may be: — 



Hand skimmed, that is deprived of its cream after standing. 



Machine skimmed, better known as separated milk. 



The latter is less nutritious than the former, separated milk only 

 containing fat o'lo to o'45 per cent, as against 075 to i per cent, in 

 hand skimmed. Skimmed milk should contain at least 9 per cent, 

 of non-fatty solids. 



Condensed milk is made by concentration in vacuum pans at a 

 low temperature, 50° C. or 132° F. and then sugar added. 



There are several varieties as : — 



Whole milk, sweetened and unsweetened. 



Skimmed milk, sweetened and unsweetened. 



The volume is reduced to about one third of the original quantity. 



The amount of sugar added is from 30 to 50 per cent, of the 

 finished product. It is never sterile, but pathogenic germs are 

 almost invariably absent. 



Dried milk is used more in the confectionery trades than in ordinar}' 

 consumption. It can be taken in six and a half parts of water, when it 

 equals cow's milk in its concentration. 



Dried skimmed milk should not be used for infants. It may be 

 used in cooking, i in 10 of water. 



Butter milk is similar to skimmed milk, but is soured by lactic acid 

 fermentation. It is not very palatable. The flavour disappears in the 

 cooking. 



ir/zcy is produced in cheese making. When rennet is added 

 coagulation takes place; casein is thrown down with the fat forming 

 the curd, the remaining fluid being known as sweet-whey ; but when 

 it is allowed to sour spontaneously this fluid is known as sour-whey. 



It is useful for fever cases, but it is less nourishing than milk. 



Buffalo's milk is twice as rich in fat as cow's milk, and contains a 

 larger amount of total solids. 



Ghee can be prepared from the milk of the cow or buffalo. 



The milk is curdled with dobi or sour milk, churned, water added, 

 upon the top of which the butter floats; the latter is collected, washed, 

 placed over a fire in an iron pan; the butter melts, casein and water 

 fall to the bottom, which is collected and called Kutcha ghee, or if the 

 heat is increased so as to evaporate the water and slightly char the 

 casein, it is called "pucka" or Valo ghee. 



The former is used in the preparation of sweetmeats and food-stuffs ; 

 the latter is often mixed with rice or spread on bread. It is also used 

 for religious purposes. 



Goat's milk cream is in finer globules than that of cow's, and does 



