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MILK, BUTTER, AND CHEESE Milk in the Diet Composition of Milk Products Obtained from Milk Characteristics of Wholesome Milk Grades of Clean Milk Preserved Milk Milk in the Home Recipes for Milk Dishes and Sauces Economical Use of Butter Flavor and Composition of Butter Purchase and Care of Butter Cooking With Butter Serving Butter Butter Substitutes Characteristics and Care of Cheese Imported Cheese Domestic Cheese Serving Cheese Recipes for Cheese Dishes Luncheon Menu

EGGS Description of Eggs and Place in the Diet Nutritive Value of Eggs Selection of Eggs Preservation of Eggs Cooking of Eggs Serving of Eggs Egg Recipes Use of Left-Over Eggs Breakfast Menu

VEGETABLES Variety in Vegetables Structure, Composition, and Food Value Purchase and Care of Vegetables Classification of Vegetables Methods of Preparing and Cooking Vegetables Sauces for Vegetables Asparagus and Its Preparation Beans and Their Preparation Beets and Their Preparation Brussels Sprouts and Their Preparation Cabbage and Its Preparation Carrots and Their Preparation Cauliflower and Its Preparation Celery and Its Preparation Corn and Its Preparation Cucumbers and Their Preparation Eggplant and Its Preparation French Artichokes and Their Preparation Greens and Their Preparation Jerusalem Artichokes and Their Preparation Kohlrabi and Its Preparation Lentils and Their Preparation Mushrooms and Their Preparation Okra and Its Preparation Onions and Their Preparation Parsnips and Their Preparation Peas and Their Preparation Peppers and Their Preparation White Potatoes and Their Preparation Sweet Potatoes and Their Preparation Radishes and Their Preparation Salsify and Its Preparation Squash and Its Preparation Tomatoes and Their Preparation Turnips and Their Preparation Vegetable Combinations Serving Vegetables

MILK, BUTTER, AND CHEESE

MILK

MILK IN THE DIET

Milk is used to such a great extent because it fills many of the requirements of an ideal food. It is generally liked, requires little or no time for preparation, agrees with the majority of persons when used properly, and contains substances that supply energy and build and repair tissue. Still, it does not contain these substances in such proportions as to make it an ideal or exclusive article of diet for adults, and it must often be modified to suit the needs of infants, because it is ideal for only the young of the species for which it is intended. Therefore, while milk is often called a perfect food, in reality it is perfect for only the calf. When it is desired for the feeding of a very young child, it must be changed to meet the requirements before it can be used with good results.

When there is no law to prevent it, unclean milk is sometimes used in the manufacture of butter and cheese, but when this happens, great injustice, if not positive harm, is done to the consumers of these articles. Then, too, unless milk is carefully inspected, tubercular milk is liable to be used in the making of butter, and such a condition will cause the spreading of tuberculosis as readily as the use of the contaminated milk itself.

COMPOSITION OF MILK

In considering the food substances of milk, it will be well to note also that they vary according to the breed, feeding, and individual characteristics of the cow. Jerseys and Guernseys give milk rich in fat and total solids, and while Holstein cows give a greater quantity of milk, such milk has a smaller proportion of fat and total solids. As a rule, though, the composition of milk may be considered as approximately 3.3 per cent. protein, 4 per cent. fat, 5 per cent. carbohydrate, and .7 per cent. mineral matter, making a total of 13 per cent. This indicates the quantity of actual food material in milk, the remainder, or 87 per cent., being water.

PRODUCTS OBTAINED FROM MILK

CHARACTERISTICS OF WHOLESOME MILK

While the composition of milk has much to do with the quality of this food, it varies, as should be noted, in different breeds and even in individual cows, depending on both the food and the care given to them. For this reason, milk that is mixed is preferable to the milk of a single cow, as the mixing of the milk of a number of cows insures a better average composition.

Sometimes the milk that a dairyman markets contains more fat than the law requires; but even such milk cannot legally be skimmed nor diluted with skim milk. The only thing that may be done to it is to mix it with milk that is low in butter fat and thus obtain a milk that will average the legal percentage. For instance, if milk from a dairy averages 5 per cent, of butter fat, it may be diluted with milk that contains only 3 per cent, of butter fat, because the result of such mixing, which will be milk averaging 4 per cent, of this food substance, will be the legal standard.

Straining the milk through clean absorbent cotton will reveal the presence of such dirt and another kind of dirt that does not show through the opaque fluid. This second kind of dirt is generally found in milk when the first kind is present in any quantity. It is more liable to be harmful than the other, because it enters the milk from the water used in cleaning the receptacles or from some contaminated source.

GRADES OF CLEAN MILK

Besides observing the precautions mentioned, it is necessary that all utensils used in a dairy, such as pails for milking, strainers, containers, etc., be kept scrupulously clean. Likewise, they must be sterilized by boiling each time they are used, for, while disease germs may be absent, those which cause the milk to sour are always present and must be destroyed. Finally, to prevent any germs that enter milk from multiplying, even when it is properly cared for, the milk has to be cooled to a temperature of 45 degrees Fahrenheit or lower immediately after milking and then bottled in sterilized bottles, sealed, and packed in ice, within 20 minutes after milking.

The sanitary condition of certified milk and the consequent length of time it will remain sweet was demonstrated conclusively as far back as 1900 at the Paris Exposition. At this time, two model dairies in the United States--one located at the University of Illinois and the other at Briarcliff Manor, Westchester County, New York--delivered to their booths at the Exposition milk that was bottled under the most sanitary conditions at their dairies. During its transit across the ocean the milk was kept at a temperature of 40 to 42 degrees Fahrenheit, and on its arrival, 2 weeks after leaving the dairies, it was found to be in a perfectly sweet condition. Similar experiments made at later dates, such as shipping certified milk from the East to California, serve to bear out the test made in 1900, and prove what can be done with milk so produced as to be as free as possible from bacteria or the conditions that permit their growth.

When the milk has been cooled by some rapid method, keep it cool until it is used. This precaution is necessary because of the nature of pasteurized milk. The temperature at which milk is pasteurized is sufficient to kill all fully developed bacteria, but those which exist in an undeveloped state, or in the form of spores, develop very rapidly after pasteurization unless the milk is kept cold and clean. If these bacteria were allowed to develop, the purpose of pasteurization would be lost, and the milk would become as dangerous as it was originally. The advantage of cooling milk rapidly will be fully appreciated upon referring to Fig. 4, which illustrates the development of a single germ in milk that is cooled rapidly and in milk that is cooled slowly.

PRESERVED MILK

STANDARD GRADING OF MILK AND CREAM

Without doubt, a grading similar to this one will become general throughout the United States eventually, for this is the only way by which the housewife may know with certainty whether or not the milk she purchases is of the right composition and is safe, fresh, and sanitary in every respect. The different qualities of milk and cream as shown by this grading are, of course, sold at different prices, those which require the greatest care and expense in handling selling for the highest price.

MILK IN THE HOME

PURCHASE OF MILK

If milk purchased in bottles is clean, there should be no sediment in the bottom of the bottle after it has been allowed to stand for some time. Also, if it is fresh, it will not sour quickly after it is delivered, so that in case it is properly cared for and sours quickly, it may be known to be stale milk. However, if it does not sour in the normal length of time, it should be looked on with suspicion, for, as has been pointed out, such milk may have added to it a preservative to prevent souring. The housewife may expect milk that is delivered cold and is guaranteed to be sanitary and fresh to remain sweet at least 24 hours, provided, of course, it is placed in the refrigerator immediately upon delivery and kept there until used.

REGULATIONS GOVERNING THE GRADES AND DESIGNATION OF MILK AND CREAM WHICH MAY BE SOLD IN THE CITY OF NEW YORK

The following classifications apply to milk and cream. The regulations regarding bacterial content and time of delivery shall not apply to sour cream.

Grades of Milk or Cream Sold in the City of New York:

GRADE A Milk or cream

Definition: Grade A milk or cream is milk or cream produced and handled in accordance with the minimum requirements, rules and regulations as herein set forth.

Tuberculin Test And Physical Condition: 1. Only such cows shall be admitted to the herd as have not reacted to a diagnostic injection of tuberculin and are in good physical condition. 2. All cows shall be tested with tuberculin and all reacting animals shall be excluded from the herd.

Bacterial Contents: Grade A milk shall not contain more than 60,000 bacteria per cubic centimeter, and cream more than 300,000 bacteria per cubic centimeter when delivered to the consumer or at any time prior to such delivery.

Necessary Scores: Equip. 25, Meth. 50, Total 75

Time of Delivery: Shall be delivered within 36 hours after production.

Bottling: Unless otherwise specified in the permit, this milk or cream shall be delivered to consumers only in bottles.

Labeling: Outer caps of bottles shall be white and shall contain the words Grade A, Raw, in black letters in large type, and shall state the name and address of the dealer.

Pasteurization: None.

Milk or cream

Definition: Grade A milk or cream is milk or cream handled and sold by dealers holding permits therefor from the Board of Health, and produced and handled in accordance with the requirements, rules, and regulations as herein set forth.

Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually.

Bacterial Contents: Grade A milk shall not contain more than 30,000 bacteria per cubic centimeter and cream more then 150,000 bacteria per cubic centimeter when delivered to the consumer or at any time after pasteurization and prior to such delivery. No milk supply averaging more than 200,000 bacteria per cubic centimeter shall be pasteurized for sale under this designation.

Necessary Scores: Equip. 25, Meth. 43, Total 68.

Time of Delivery: Shall be delivered within 36 hours after pasteurization.

Bottling: Unless otherwise specified in the permit, this milk or cream shall be delivered to the consumer only in bottles.

Labeling: Outer cap of bottles shall be white and contain the word Grade A in black letters in large type, date and hours between which pasteurization was completed; place where pasteurization was performed; name of the person, firm, or corporation offering for sale, selling, or delivering same.

Pasteurization: Only such milk or cream shall be regarded as pasteurized as has been subjected to a temperature averaging 145 degrees Fahrenheit for not less than 30 minutes.

Grade B Milk or cream

Definition: Grade B milk or cream is milk or cream produced and handled in accordance with the minimal requirements, rules, and regulations herein set forth and which has been pasteurized in accordance with the requirements and rules and regulations of the Department of Health for pasteurization.

Tuberculin Test And Physical Condition: No tuberculin test required, but cows must be healthy as disclosed by physical examination made annually.

Bacterial Contents: No milk under this grade shall contain more than 100,000 bacteria per cubic centimeter and no claim shall contain more than 500,000 bacteria per cubic centimeter when delivered to the consumer or at anytime after pasteurization and prior to such delivery. No milk supply averaging more than 1,500,000 bacteria per cubic centimeter shall be pasteurized in this city for sale under this designation. No milk supply averaging more than 300,000 bacteria per cubic centimeter shall be pasteurized outside of the city for sale under this designation.

Necessary Scores: Equip. 20, Meth. 35, Total 55

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