TABLE OF CONTENTS IX 



PAGE 



Casein 135 



Milk Powder 136 



Just-Hatmaker Prof;ess 136 



Eckenberg Process 136 



Merrell-Soule Process 136 



Economic Process 136 



Skim IMilk Powder 136 



Whole Milk Powder 136 



Condensed and Evaporated Milk 137 



Whey 138 



Chapter IV 



Milk as a Food 139 



Nutrients 139 



Protein 139 



Fats and Carl:)ohydrates 139 



Mineral Matters 140 



■ Relation 140 



Nutritive Ratio 140 



Calories 141 



Fallacy of Theoretical ^'aluation 143 



"Something Unknown" 143 



Care of Milk in the House 145 



Keep the Milk Cool 145 



Top Milk 146 



Milk for Infants 148 



Modifying Milk 148 



Recipes for Infant Food 149 



Milk for Groiving Children 152 



Chapter V 



Milk Cookery 154 



Soups = 155 



