MILK AS A FOOD 147 



eaten with cereals, berries, etc. In twelve hours most 

 of the cream will rise and may be skimmed off, although 

 thirty-six or even forty-eight hours may be required to 

 get all that can be obtained by setting. The half- 

 skimmed milk left when the top-milk has been removed 

 after 3 to 6 hours' setting will still contain 2% or more 

 of butter-fat and is very good for drinking; even the 

 skim milk from which the cream has been taken after 

 12 hours' setting is still an excellent beverage, provided 

 it is sweet. Perfectly skimmed, almost entirely fatless, 

 milk may be used in various w^ays in cooking, to make 

 up for lack of protein in many other food products. 

 But care must be taken that it is pure and sw^et, or 

 rather, its condition, sweet or sour, must be under the 

 perfect control of the housekeeper. If a sample of milk 

 will stand scalding or even boiling without curdling, 

 it is usually fresh and in good condition for any use. 

 On the other hand, if it curdles by scalding, it is beyond 

 control and it may or may not make good sour milk, 

 depending on the bacteria working in it. 



