,,the ,,story ,,of ,,milk ---------------------------------------- -------------------------------- ,illustration3 ,well kept creamery with attractive surroundings ---------------------------------------- -------------------------------- ,,the ,,story ,,of ,,milk ,illustration ,,by ,,johan ,d4 ,,frederiksen ,,graduate ,,of ,,the ,,royal ,,danish ,,agricultural ,,college1 ,,author ,,of 8,,cheese ,,making ,,in ,,america0 7,,in ,,danish71 8,,creaming ,,milk ,,by ,,centrifugal ,,force10 ,,etc41 ,,general ,,manager ,,of ,,chr4 ,,hansen',s ,,laboratory1 ,,manufacturers ,,of ,,dairy ,,and ,,milk-,,food ,,preparations1 ,,little ,,falls1 ,n4,y4 ,new ,york ,,the ,,macmillan ,,company #aiai ,all rights reserved ---------------------------------------- -------------------------------- ,,copyright1 #aiai ,,by ,,the ,,macmillan ,,company ,set up and electrotyped4 ,published ,september1 #aiai ---------------------------------------- -------------------------------- ,,table ,,of ,,contents ,,historical ,,chapter ,i ,,page ,,production1 ,,composition ,,and ,,characteristics ,,of #a ,,milk ,milk ,ferments #a --,pasteurization #a ,dairy ,cattle #a --,milk-,breeds #a --,beef-,cattle #d --,food and ,water #e --,the ,barn #i --,milking #aj --,test the ,cows #aa --,healthy ,cows #ab ,composition of ,milk #ac --,butter-fat #ac --,casein and ,albumen #ad --,milk-,sugar #ad --,mineral ,matters #ae ,how to ,test ,milk #ae --,the ,babcock ,test #af --,sampling #ag --,the ,lactometer #ah --,acidity ,test #ai ,ferments #bj ,enzymes #ba --,rennet #bj --,pepsin #ba ,bacteria #ba --,lactic ,acid ,bacilli #ba ,the ,control of ,bacteria #bb --,cleanliness #bb --,heat #bb --,cooling #bb --,disinfectants #be ,pasteurization #be ,pure ,cultures #cj --,starters #cb ,,chapter ,,ii ,,milk ,,supply ,,and ,,creamery ,,products #ce ,milk ,supply #ce --,bovine ,tuberculosis #ce --,milk as a ,disease ,carrier #cf --,bacteria ,count #cf --,certified ,milk #cf --,the ,sanitary ,code #ch --,new ,york ,state ,milk ,grading #ch --,city ,delivery #ci --,milk ,stations #da --,skim ,milk #dd ,cream #dd --,the ,separator #df --,percentage of ,butter-fat #dh --,standardizing ,cream #dh --,pasteurized ,cream #di --,whipped ,cream #di --,emulsified ,cream #ej ,ice ,cream #eb --,freezers #eb --,classification of ,ice ,cream #ef --,ice ,cream ,recipes #ef ,butter #fi --,dairy ,butter #gj --,centrifugal ,creaming #gj --,co-operative ,creameries #gj --,ripening the ,cream #ga --,coloring #gd --,churning #ge --,working #gh --,salting #gi --,composition #gi --,overrun #gi --,packing #gi --,sweet ,butter #gi --,renovated ,butter #hj --,oleomargarine #hj --,coco-,butter #hj ,buttermilk #hj --,cooling ,essential #ha --,commercial ,buttermilk #ha --,ripening #hb --,breaking up the ,curd #hb --,thick ,milk #hb --,yoghourt #hc ,fermented ,milk #hc --,koumis #hc --,kefir #he ,,chapter ,,iii ,,cheese #hf ,cheddar ,cheese #hi ,the ,factory ,system #ii --,ripening the ,milk #ij --,coloring and ,setting with ,rennet #ib --,cutting the ,curd #id --8,cooking0 #id --,matting #ie --,salting #ig --,pressing #ig --,curing #ig --,form1 size and packing #ih --,cleaning the vats #aja --,yield #ajb --,composition #ajb --,qualities #ajc ,cheese ,made from ,pasteurized ,milk #ajc ,making ,cheddar ,cheese on the ,farm #ajd ,other ,types of ,hard ,cheese #aaa --,gouda #aab --,edam #aab --,swiss #aae --,roquefort #abj --,parmesan #abc --,caccio ,cavallo #abd --,limburger #abe --,brick #abe --,munster #abf ,soft ,rennet ,cheese #abf --,neufchatel #abf --,cream ,cheese #abg --,cured ,soft ,cheese #abh --,french ,soft ,cheese #abh ,cottage ,cheese #abi --,making ,cottage ,cheese with ,rennet #acb ,snappy ,cheese #acd ,club ,cheese #acd ,whey ,cheese #acd ,milk-,sugar #ace ,casein #ace ,milk ,powder #acf --,just-,hatmaker ,process #acf --,eckenberg ,process #acf --,merrell-,soule ,process #acf --,economic ,process #acf --,skim-,milk ,powder #acf --,whole-,milk ,powder #acf ,condensed and ,evaporated ,milk #acg ,whey #ach ,,chapter ,,iv ,,milk ,,as ,a ,,food #aci ,nutrients #aci --,protein #aci --,fats and ,carbohydrates #aci --,mineral ,matters #adj --,relation #adj --,nutritive ,ratio #adj --,calories #ada --,fallacy of ,theoretical ,valuation #adc --8,something ,unknown0 #adc ,care of ,milk in the ,house #ade --,keep the ,milk ,cool #ade --,top-,milk #adf ,milk for ,infants #adh --,modifying ,milk #adh --,recipes for ,infant ,food #adi ,milk for ,growing ,children #aeb ,,chapter ,v ,,milk ,,cookery #aed ,soups #aee --,cream ,soups #aee --,cereal ,cream ,soups #aeg --,milk ,chowders #aeh --,milk ,stews #aeh ,milk ,cereals #aei ,luncheon and ,supper ,dishes #aei --,creamed ,dishes #afj --,souffles #afa --,cheese ,fondu #afa --,milk ,toast #afb ,cheese ,dishes as ,meat ,substitutes #afb ,cheese ,salads #aff ,cottage ,cheese #afg ,milk ,breads and ,biscuits #agj ,desserts #agb ,junkets #agi ,milk ,beverages #aha ,miscellaneous ,suggestions #ahd ,the ,thermometer #ahd ,weights and ,measures #ahe ,end ,notes #ahg ,bibliography #ahh ---------------------------------------- -------------------------------- ,,introduction ,the conception of this 8,story of ,milk0 dates many years back4 ,in his life-long study of problems connected with dairy farming and milk industries in two of the world's greatest dairy countries1 ,denmark and the ,united ,states1 the author has felt the need of a concise handbook covering this interesting subject4 ,in his forty years of work in the manufacture and distribution of dairy and milk-food preparations he has been brought constantly into contact with men and women interested in the production of milk and has found a persistent demand for a book that might be consulted by anybody in regard to questions related to these greatest of all foods1 which are1 or ought to be1 a most important part of the daily diet of children and adults alike1 at all times1 everywhere4 ,there was a time during the war when1 frightened by the soaring of the price which had remained remarkably low for many years1 much too low in fact compared with the cost of other food1 people began to cut down the consumption of milk to an alarming extent4 ,even the ,national ,food ,administration for a short time recommended saving in the wrong place1 forgetting that1 at the highest figures reached during the temporary shortage1 milk was still one of the cheapest of foods and that it was absolutely indispensable for growing children and exceedingly beneficial for men and women who were called upon to exercise their physical and mental powers as never before4 ,but with men like ,dean ,russell of the ,wisconsin ,agricultural ,college in the ,department and ,dr4 ,graham ,lusk of ,cornell ,university representing the ,united ,states on the ,inter-,allied ,council of ,alimentation1 the ,food ,administration could not long maintain this mistaken attitude but quickly joined the ,college authorities and the representatives of the dairy industry in advocating a liberal use of milk4 ,and the ,department of ,agriculture sent out over the country a large force of demonstrators to show the people how to use milk in making cottage cheese and many other ways1 and ,agricultural ,colleges1 ,farm ,bureaus and ,home ,economics ,agents worked hand in hand with ,washington in disseminating the knowledge of handling and utilizing milk4 ,a genuine interest has been aroused in our country in the economy and conservation of food1 and in 8,the ,story of ,milk0 the author hopes to place at the disposal of the student of ,domestic ,science a comprehensive book of reference which may open the eyes of many to the fact that there is no more interesting subject than 8,milk0 in connection with the study of the welfare and physical improvement of humanity1 and that milk and its products should be used to a much greater extent than heretofore4 ,it would make a long list of references if the author should mention the sources on which he has drawn for information beyond his own life-long experience in the dairy and related industries4 ,he desires to express his sincere appreciation of the kindness and ready response of institutions and friends to whom he has appealed for photographs and cuts which have enabled him to illustrate the text so liberally4 ,in the back of the book will be found a brief bibliography of standard dairy literature in which students may find material for further information4 ,many interesting data and several excellent illustrations have been obtained from the bulletins and collections of the ,department of ,agriculture in ,washington and the ,dairy ,schools at ,ithaca1 ,n4,y41 ,madison1 ,wis41 and ,ames1 ,ia4 ,the ,chapter on ,milk ,cookery was written and classified by the author's wife1 whose practical experience will make it useful alike to housekeepers and students of ,domestic ,science4 ,j4 ,d4 ,,frederiksen4 ,little ,falls1 ,n4,y41 ,april1 #aiai4 ---------------------------------------- -------------------------------- ,,historical ,milk and its products have been known and used from time immemorial4 ,in the ,bible milk and milk foods are mentioned in some thirty places4 ,in ,gen4 #ah3h we read3 8444 and he 7,abraham's servant7 took butter and milk and set it before them 44402 #a ,sam4 #ag3bh3 8,and ,jesse said unto ,david1 his son3 444 bring these ten cheeses unto the captain of their thousand and look how thy brethren fare444402 ,prov4 #cj3cc3 8,for the churning of milk bringeth forth butter10 etc4 ,though in some of these passages butter is mentioned it is hardly probably that this product was really made or used at the time under the climatic conditions in ,palestine4 ,more likely it was various kinds of curd and cheese which the translator called butter4 ,at any rate1 the ,hebrews of that far-off day coveted milk and its products among their most valued foods4 ,from ,egyptian1 ,greek and ,roman history it appears that knowledge of cheese goes back to the most ancient times and that it was made from the milk of sheep1 goats1 cows1 asses1 mares1 in fact from all domestic animals2 in the far ,north1 ,lapps and ,eskimos still make it from the milk of the reindeer1 the ,arabs use camel's milk1 ,llama cheese is famous in the ,cordilleras and ,zebu cheese in ,ceylon and ,india4 ,even in ancient times the great food value of dairy products was recognized4 ,plinius tells of ,zoroaster that for twenty years he lived exclusively on cheese1 and ,plutarch calls cheese one of the most nourishing of foods4 ,as time went by1 the cow excelled all other domestic animals in capacity for the production of milk and by constant use through centuries for the one special purpose1--by care in feeding1 breeding and selection1--special breeds of cattle were developed which gave milk in extraordinarily large quantities4 ,illustration3 ,from ,maelkeritidende1 ,copenhagen ,illustration3 ,thomas ,r4 ,segelcke1 father of scientific dairying in ,denmark ,illustration3 ,l4 ,b4 ,arnold1 noted dairy expert and writer1 of ,herkimer ,county1 ,n4,y4 ,in the cold climate of the northern countries where butter will keep for a long time it has been made for centuries4 ,the illustration above is from a mural painting in an old church in ,finland4 ,evidently at the time when that was built the devil already played havoc with the churn and even up to the days of our grand-fathers his ,satanic ,majesty was often accused of preventing the butter from 8coming40 ,not until the middle of the nineteenth century did dairying take its place among the important industries of the world and science begin to be applied in its development4 ,between #ahfj and #ahgj ,thomas ,r4 ,segelcke1 the 8,father of ,scientific ,dairying0 in ,denmark1 introduced the thermometer in churning instead of the rule of thumb and started the keeping of records in the manufacture of butter4 ,n4 ,j4 ,fjord started a series of experiments in the creameries1 continued through the next decades1 and which became models for similar work throughout the world1 covering pasteurization1 ice houses and cold storage1 comparison between various systems for raising the cream1 separators1 feeding rations1 etc41 and ,denmark developed its agriculture and dairy industry to an enviable position4 ,about the same time ,dr4 ,schatzman applied scientific methods in cheese making in ,switzerland and ,jesse ,williams started the first ,american cheese factory near ,rome1 ,n4,y41 while ,l4 ,b4 ,arnold1 ,x4 ,a4 ,willard1 ,harris ,lewis1 ,harry ,burrell and many other progressive dairymen made ,herkimer ,county cheese famous4 ,from ,new ,york1 dairy farming spread rapidly westward through ,ohio to ,michigan and ,northern ,illinois1 where butter making was developed around ,elgin1 and to ,wisconsin1 where ,governor ,hoard preached the gospel of progress1 ,babcock invented and gave to the world the famous test that bears his name and ,russell made a specialty of dairy bacteriology4 ,illustration3 ,j4 ,h4 ,monrad1 the 8,pen and ,ink0 buttermaker of ,new ,york ,produce ,review ,illustration3 ,governor ,w4 ,d4 ,hoard1 of ,wisconsin1 promotor of progressive methods of dairying ,illustration3 ,j4 ,a4 ,ruddick1 ,dairy ,commissioner of ,canada ,j4 ,h4 ,monrad1 ,assistant ,dairy ,commissioner of ,illinois1 student1 writer and lecturer on dairy subjects1 collected and indexed one of the most complete and valuable libraries of dairy literature found anywhere1 which after his death in #aiae was taken over and installed in special rooms by ,chr4 ,hansen's ,laboratorium in ,copenhagen1 where a librarian is keeping it up to date and it is open to the public4 ,in ,canada1 ,dairy ,commissioners ,jas4 ,w4 ,robertson and ,j4 ,a4 ,ruddick1 ,d4 ,m4 ,mc,pherson1 the 8,cheese ,king10 and others contributed to an enormous development of the manufacture of high-class cheese1 and in ,new ,zealand and ,australia similar progress was made4 ,business and science have vied with each other in increasing the output of dairy products and improving their quality4 ,in the table below1 showing estimates for #aiag1 some interesting figures are given of the amount of milk produced in the ,united ,states and the uses to which it is applied4#a ,uses to which milk is put 7calculations based on estimates7 ,item ,lbs4 of ,milk ,per ,cent ,product of #bb1gfh1jjj cows at #hd1faa1cej1jjj #c1gaf lbs4 per an4 ,disposition of milk product3 #a1fej1jjj1jjj lbs4 of butter #cd1ffc1hej1jjj #da4j 7at #ba lbs4 milk7 #dbj1jjj1jjj lbs4 of cheese 7at #d1bjj1jjj1jjj #e4j #aj lbs4 milk7 #ige1jjj1jjj lbs4 of condensed #b1dcg1ejj1jjj #b4i milk 7at #b lbs4 milk7 #baj1jjj1jjj gals4 of ice cream #c1aej1jjj1jjj #c4g 7weighing #f lbs4 to the gallon1 #aj fat7 #ajj1jjj1jjj persons2 #de at #cf1ejj1jjj1jjj #dc4a #j4g lb4 a day 7cities7 farms with dairy cows1 #cj1 #a4e lbs4 per day2 other farms and small towns1 #be1 #a lb4 a day1 approximately #ag1ejj1jjj calves1 whole milk #c1ffj1jjj1jjj #d4c 7estimated7 requirement ,total #hd1faa1cej1jjj #ajj4j ,although the table accounts for all the milk produced1 it does not tell the whole story1 since the preparation of a number of products results in the formation of vast quantities of by-products that are not used to the fullest advantage for human food4 ,new ,york ,city alone consumes #a1fjj1jjj quarts of milk a day1 but even this enormous quantity means only #j4f pint per capita4 ,the consuming public has been slow to realize the value of milk and its products1 and too much emphasis cannot be laid upon the fact that even at the largely increased cost of all dairy products they are still some of the cheapest and the most healthful of foods1 especially for growing children1 and should be used in much larger quantities4 ---------------------------------------- -------------------------------- ,,the ,,story ,,of ,,milk ---------------------------------------- -------------------------------- ,,the ,,story ,,of ,,milk ,,chapter ,i ,,production1 ,,composition ,,and ,,characteristics ,,of ,,milk1 ,,milk ,,ferments1 ,,pasteurization ,,dairy ,,cattle ,illustration3 ,holstein ,a number of typical but widely different breeds of dairy cows have been developed in various dairy countries1 each owing to the soil and the climatic conditions of its home1 as well as to the skill and fancy of the breeders1 its characteristic features1 form1 color1 etc4 ,illustration3 ,herd of pure-bred ,holstein cows on a farm in central ,new ,york ,milk-,breeds4--,the black and white ,holstein-,friesians 7which1 by the way1 had their home in ,holland and not in ,holstein7 are known for their large production of not very rich milk1 while the ,guernseys and ,jerseys give milk exceedingly rich in butter-fat4 ,a good ,holstein cow will give from #g1jjj to #aj1jjj lbs4 of milk in a year1 containing from #c to #d butter-fat4 ,some of them produce as much as #bj1jjj to #cj1jjj lbs4 in a year--nearly #d1jjj gallons--just think of it6 ,jersey cows will usually not produce as much in quantity as the ,holsteins but ,jersey milk often contains #e or #f or more butter-fat1 and a few of the best have been known to produce #hjj to #ijj lbs4 of butter in one year1 an amount equal to the cow's own weight4 ,the red ,danish cow is an exceedingly good and highly bred milk producer which1 however1 has not been introduced in the ,united ,states1 but the ,scotch ,ayrshires and the ,brown ,swiss are other well-known dairy breeds which are in favor with many ,american farmers4 ,illustration3 ,guernsey ,but1 alas6 too many herds of dairy cattle average less than #e1jjj lbs4 of milk per cow per year and do not pay for their feed4 ,illustration3 ,jersey cows ,illustration3 ,red ,danish ,illustration3 ,ayrshire ,illustration3 ,shorthorn1 beef-strain ,many native cows respond1 however1 to good care and feed and with a thoroughbred bull a satisfactory herd can readily be built up from carefully selected native stock4 ,such continued cross-breeding is more apt to succeed than attempts to cross two thoroughbred breeds because the characteristic features in full-blooded animals are so strong as to invariably predominate in the progeny over the less pronounced forms and tendencies inherent in native cows4 ,but where two full-blooded animals are mated and the strong characteristics in each are fighting for predominance the result is apt to be a poor1 ill-proportioned offspring as the result of atavism4 ,illustration3 ,shorthorn1 milk-strain ,beef-,cattle4--,cattle bred and developed for the purpose of producing beef rather than milk are called by contrast beef-cattle4 ,as examples of beef-cows look at the ,shorthorns or the ,herefords or the ,polled ,angus at the next ,state ,fair you visit and notice the square1 deep1 smooth body with muscles and fat strongly developed in contrast to the loosely built1 bony milk-cow with its tendency to turn all its food into milk at the expense of the body4 ,there are1 however1 also among the ,shorthorns1 strains of good milkers1 but as a rule these beef-breeds are not selected for the dairy farm1 and 8dual purpose0 cows are not usually profitable4 ,food and ,water4--,the natural food for the dairy cow in summer is grass1 and where rich1 succulent grass and clover grow in abundance1 as on the fertile meadows of ,holland and the ,channel ,islands1 or the ,swiss ,alps1 the highly cultivated ,danish farms1 the eastern and middle-western states of ,america1 etc41 dairying early reached its highest development4 ,as the value of milk and its products for human food became more generally recognized and all-the-year-round production was forced1 it was found necessary to feed the cows heavily in winter too1 not only hay1 but also grain and succulent food such as beets and corn-ensilage 7green corn cut1 stalks1 cobs and all1 and packed in a silo71 and science was taken into play to formulate ,balanced ,rations containing the proper amounts and proportions of the various nutrients--,protein1 ,fat and ,carbohydrates4 ,it is not the place here to go deeper into this problem which has long been a subject for thorough research and experiments4 ,in fact1 more attention has been paid to the feeding of cattle than to the proper nourishment of human beings1 and much of what we know about the latter has been deducted from experience and study on the dairy farm1 and from laboratory work along that line4 ,in the chapter on 8,milk as a ,food0 we are taking up food values1 etc41 in relation to the feeding of children and men4 ,suffice it here to say that the same fundamental principles apply to the feeding of calves and cattle for the production of milk and beef4 ,and we wish to emphasize the fact that1 with due consideration to the proper proportion between the various groups of nutrients1 it is much more important that the food is succulent1 appetizing and easily digestible than that the ration shall be accurately balanced4 ,illustration3 ,cutting ensilage and filling the silo ,this fact1 long well known to practical breeders and dairymen1 has recently been confirmed by ,dr4 ,e4 ,v4 ,mc,cullom to whose experiments further reference is made in the chapter on milk as a food for children4 ,he shows that there is a very great difference in the quality of ,protein and ,fat from various sources and that there is 8,something ,unknown0 in butter-fat1 for instance1 which is absent in most other fats and which is vital for the growth of the child as well as for the proper nourishment of man4 ,this unknown but essential substance is also found1 in small quantities1 in the leaves of certain plants1 as in alfalfa1 while it is absent in the grain of the cereals4 ,illustration3 ,an abundant crop of alfalfa hay2 cut three times during the summer4 ,supplies protein in the ration ,in modern dairy farming alfalfa is considered an indispensable source for protein1 and corn-ensilage or beets for carbohydrates1 while bran1 cottonseed meal or oil cake1 malt-sprouts1 gluten1 distillers' grain1 etc41 may be used to advantage in various combinations4 ,illustration3 ,cows milked with machine ,contrary to a general impression one cannot feed fat into the milk4 ,a large amount of oil cake or other food rich in fat in the daily ration does not increase the percentage of butter-fat in the milk4 ,rather1 it depends largely upon the breed and to some extent upon the period of lactation4 ,provided the food agrees with her digestion and keeps the cow in a good1 healthy condition1 the composition of the milk is not changed to any appreciable extent by a change in make-up of the food4 ,it goes without saying that to produce from #bj to #ej lbs4 of milk a day the cow must have an abundance of fresh1 pure water to drink and she should not have access to stagnant water4 ,the ,barn must be clean1 light and well ventilated and the cows should be milked with clean hands into a clean pail which is covered as far as possible so as to prevent dust from falling into the milk1 or with one of the excellent milking machines which are now frequently used in large dairies4 ,the milk is strained and cooled immediately after milking4 ,illustration3 ,milking machine ,illustration3 ,in the partly covered milk-pail dust does not fall as readily as in the one entirely open ,milking4--,the cows are usually milked twice a day2 occasionally1 when the highest possible yield is desired1 as in important tests1 three or four times4 ,the first five days after the birth of the calf the milk1--the ,colostrum so called1--is not normal and should not be used for human consumption4 ,it may be fed to the calf4 ,the first three to four months the yield of milk generally is higher than later1 when it gradually drops until after about ten months it stops altogether and the cow goes 8dry0 at least for some six weeks before dropping the next calf4 ,the highest annual yield may be obtained by having the cows 8come in0 in the ,fall or early ,winter and feeding them well all ,winter to keep up an abundant flow of milk4 ,then1 when they come out on pasture in the ,spring1--in the latitude of the ,great ,lakes about ,may #aeth1--the fresh1 rich feed will stimulate production and give it a fresh start so that the milk-pail may continue to be filled during the next few months and the shrinkage of the yield will not occur until the time when the pastures dry up4 ,the cow will then go dry in the early ,fall1 when feed is scarce4 ,usually1 however1 the cows are allowed to 8come in0 in the ,spring and the yield of milk begins to shrink in the late ,summer with little or nothing in the ,winter4 ,illustration3 ,milking on a ,danish farm ,test the ,cows4--,to ascertain if a cow pays for her feed the amount and the quality of the milk should be tested and computed for the year4 ,if the milk from each cow cannot be weighed every day it may be done regularly once a month or preferably oftener4 ,if it is weighed morning and evening once every ten days it is easy to keep the account by multiplying the number of pounds by ten and adding the totals for the year4 ,occasionally the milk may be subjected to the ,babcock ,test to ascertain its richness2 three or four times during the period of lactation is sufficient4 ,where farmers do not have time to do the testing themselves they often combine and hire a young man or woman1 trained in an agricultural college1 to go around from farm to farm and do the work4 ,these experts not only test the yield and the percentage of fat but also weigh and compute the feed so as to help the farmer make up his rations and calculate whether each cow pays for her feed or not4 ,the members of these associations meet and compare notes and a friendly rivalry is stimulated which may do much toward increasing production4 ,as a matter of fact1 where ,cow ,test ,associations have been introduced1 both yield and quality of the milk have been largely increased4 ,illustration3 ,dr4 ,bernhard ,bang of ,copenhagen1 ,denmark ,healthy ,cows alone can be depended upon to produce sanitary milk4 ,in many herds of milk-cows tuberculosis is prevalent1 and constant vigilance is necessary to prevent its spread4 ,the ,tuberculin ,test discovered by ,koch is invaluable for the purpose of ascertaining the presence of tuberculosis4 ,it is not necessary1 however1 to kill every infected animal4 ,only where the lungs or the udder is affected and a physical examination shows an advanced stage of the disease such radical means are advisable4 ,when the tuberculin test was first introduced many valuable herds were wantonly and foolishly killed off because some of the highly developed dairy cows showed reaction to the test while worthless scrubs were allowed to live and spread the disease4 ,for only the intelligent and public-spirited owners of fine herds submitted their cows to the test1 a reaction to which1 under ill-advised regulations1 permitted state officials to condemn the infected herds4 ,in ,denmark ,dr4 ,bernhard ,bang introduced a system of isolation of the infected animals which together with ,compulsory ,pasteurization of the milk from such cows has proved efficient for the eradication of tuberculosis1 and the ,bang ,method is now generally recognized as the proper way of handling the matter4 ,,composition ,,of ,,cow',s ,,milk ,cow's milk contains on an average in #ajj lbs43 #hg lbs4 of water #d lbs4 of butter-fat #c lbs4 of casein and albumin 7protein7 #e lbs4 of milk sugar lbs4 of ash 7mineral matter7 #ajj lbs4 total4 ,it consists therefore of #hg water and #ac 8solids10 #d of which are fat and #i1 8solids--not fat40 ,butter-,fat is found in milk in the form of minute globules suspended in the liquid4 ,as fat or oil is lighter than water 7has less specific gravity7 it naturally floats and the fat globules therefore soon rise to the top when milk stands at rest1 forming a layer of cream which may be skimmed off from the milk4 ,in chemical composition butter-fat is very nearly the same as other animal and vegetable fats1 but the slight variation may make a lot of difference in digestibility and palatability as well as in nutritive value1 and it is a mistake to consider ,oleomargarine1 ,butterine1 ,nut-,butter and other substitutes for butter 8just as good0 because a chemical analysis shows them to contain 8almost0 the same elements or compounds4 ,these products may be good and legitimate if sold for what they are1 but should never be allowed to be sold or served for what they are not1 genuine butter4 ,illustration3 ,composition of cow's milk ,casein and ,albumin are the proteids or nitrogenous matters of the milk1 in chemical composition and in food value much the same as the protein in beans and peas or in meat1 or the white of eggs4 ,casein is present in much larger quantity than albumin and is distinguished from the latter by being precipitated by rennet1 which has no effect on albumin4 ,casein may also be precipitated by acids1 while it required boiling as well as acidity to throw the albumin out of solution4 ,milk-,sugar is related to the vegetable sugars1 glucose1 cane sugar1 etc41 and remains in solution in the whey which separates out from the cheese-curd when milk is curdled with rennet or acids4 ,the whey also contains the mineral matters or ash1 which consists largely of phosphate of lime1 of use to the young in building up bones4 ,when whey is boiled down to a thick syrup and left to stand1 the sugar will crystallize out and may be separated from the liquid1 still holding in solution the mineral matters4 ,illustration3 ,fat globules as they appear under the microscope ,mineral ,matters4--,these may be gathered as ash by boiling off the water from this liquid or from the whole milk and burning the rest1 as all the constituents except the ash belong to what in chemistry is called organic matter1 which disappears in the air by burning4 ,illustration3 ,dr4 ,s4 ,m4 ,babcock of ,madison1 ,wis4 ,,how ,,to ,,test ,,milk ,milk may be adulterated or decreased in value either by skimming or by watering4 ,in either case the percentage of the most valuable constituent1 the butter-fat1 is diminished4 ,it is upon this fact that the most practical test1 the ,babcock1 is based4 ,illustration3 ,babcock test outfit ,the ,babcock ,test4#b--;,by treating a sample of milk with strong sulphuric acid the butter-fat is liberated as an oil4 ,by subjecting the mixture to centrifugal force the light butter oil is separated from the rest of the milk and the percentage can be easily determined4 ,centrifugal force had already been used in the ,fjord ,cream ,test1 but it remained for ,dr4 ,babcock to work out the splendid practical and reliable test which bears his name and in which he has given to the world an invention of incalculable value4 ,illustration3 ,a two-bottle machine ,sampling4--,whether it is new milk or skim milk or buttermilk or cream that is to be tested the first thing to observe is to take a truly representative sample4 ,the liquid must be thoroughly mixed by pouring it several times from one vessel to another1 or stirring vigorously4 ,it may not always be convenient to make a test immediately when the sample is taken4 ,in the creamery where the milk is paid for according to its fat contents1 samples are taken every day from every patron's milk and it would take too much time for the butter maker to test all of these samples before they would spoil4 ,a preservative1 corrosive sublimate1--poisonous but all right for the purpose1--is therefore added and all the samples of one farmer's milk for several days or a whole week are put together in one glass to be kept and tested at one time4 ,this is called a composite test and has proven entirely satisfactory4 ,the ,lactometer has been used to discover adulterations1 depending upon the difference in specific gravity of the various constituents4 ,the specific gravity of whole milk is about #a4jcb which means that1 if a certain volume of water weighs #a4jjj weight units1 the same volume of whole milk weighs #a4jcb1 the same volume of butter-fat weighs1 say1 4#ijj1 or of cream about #a4jjj1 and of skim milk #a4jcf units4 ,if the ,lactometer shows a sample of milk to have a higher specific gravity than #a4jcb it may therefore be suspected of having been skimmed4 ,but it will readily be seen that by removing from whole milk some of the cream and adding water1 the specific gravity can easily be brought back to normal for whole milk4 ,this test is therefore unreliable and has been discarded with the advent of the ,babcock4 ,illustration3 ,the acidemeter ,acidity ,test4#c--,the acidity1 or sourness1 of milk or cream1 which depends upon the amount of lactic acid developed in it1 may be tested by a liquid normal alkali or by the ,farrington ,alkaline ,tablets1 a solution of which added to sour milk neutralizes the acid4 ,a few drops of an indicator1 ,phenolpthalein1 added to the milk1 turns it pink when all the acid has been neutralized1 and the amount of alkali solution used shows the percentage of acid in the milk4 ,this is quite important in preparing 8starters0 for ripening the cream in butter making or milk in cheese making1 and in the manufacture of 8,commercial ,buttermilk10 etc4 ,there are other tests used in scientific dairying as the ,fermentation ,test to ascertain the relative purity of milk1 the ,casein ,test1 etc41 but the above are those mostly used besides the ,bacterial ,count which is mentioned under the chapter on 8,milk ,supply10 and the ,rennet ,test described under 8,cheese ,making40 ,,ferments ,two classes of ferments are of importance in connection with milk3 7#a7 8unorganized0 or chemical ferments1 the 8enzymes10 and 7#b7 8organized0 ferments such as bacteria and yeast4 ,enzymes ,rennet4--,among the unorganized ferments1 ,rennet or ,rennin is highly important on account of its power of coagulating or curdling milk by precipitation of the casein4 ,rennet is extracted from the stomach of the suckling or milk-fed calf1 where it serves in digesting the calf's food4 ,it is in the market in the form of a liquid extract as well as a dry powder compressed into tablets 7,rennet ,tablets and ,junket ,tablets74 ,the characteristics and use of rennet are described under 8,cheese ,making0 in ,chapter ,,iii4 ,pepsin is another enzyme the office of which in the process of digestion is to dissolve albuminoids4 ,it is not considered identical with rennet though in an acid solution it will curdle milk4 ,it occurs in the stomachs of grown animals fed on solid food and is usually produced from hogs' stomachs4 ,bacteria ,everywhere1 in the air1 in water1 in the soil1 and clinging to every object in the world1 are minute organisms known under the common names of bacteria or microbes4 ,in contrast to rennet and the other 8unorganized0 ferments1 bacteria belong to the 8organized0 class4 ,some are harmful1 producing putrefaction1 dissolution1 poisons or disease2 others are beneficial1 leading to desirable fermentations and changes2 others again are indifferent1 neither good nor bad1 but harmless4 ,as the milk comes from the cow it is almost free from bacteria1 but milk makes an excellent soil for many of these organisms to grow in1 and they soon get in1 to multiply with enormous rapidity at any temperature from #fj to #ajj ,f4 ,lactic ,acid ,bacilli are bacteria of special importance to the dairyman1 for they convert sugar of milk into lactic acid and produce various more or less agreeable flavors4 ,they are also powerful germicides and scavengers1 destroying or neutralizing the products of other bacteria which in the absence of these bacteria and the lactic acid produced by them would play havoc with the food and produce putrefaction or disease4 ,everybody who handles milk knows that pure sour milk or buttermilk in which lactic acid bacteria abound keeps well for a long time1 free from other fermentations which have no chance to develop in their presence4 ,it is due to this purifying property that ,metchnikoff recommended ,bulgarian sour milk as a health food1 asserting that it prevents harmful fermentations in the digestive channel4 ,the ,control of ,bacteria ,the principal means at our disposal to prevent or control and regulate bacterial growth are3 ,cleanliness1 ,heat1 ,cold and ,disinfectants4 ,cleanliness4--,only the most scrupulous cleanliness will prevent contamination4 ,hence the necessity of thorough scouring and sterilizing of all utensils1 and the need for fresh air and pure water4 ,heat4--,the prevention of fermentation in milk by heating is called 8sterilization0 or 8pasteurization0 according to the intensity of the heat and the length of time the milk is subjected to it4 ,boiling destroys almost all bacterial life4 ,some germs require1 however1 exposure to a much higher temperature1 up to #bej ,f4 7boiling under pressure71 to be entirely eradicated1 but for all practical purposes a thorough boiling is considered sufficient to eliminate all danger of contamination4 ,such boiling is usually termed ,sterilization4 ,illustration3 ,effect of heating milk to various temperatures4 ,published by the ,toronto ,board of ,health ,cooling checks bacterial growth and but few germs thrive at a temperature below #ej ,f4 ,the following table and diagram#d show how quickly bacteria multiply in milk at ordinary room temperature1 #fh to #gj1 which emphasizes the importance of keeping milk cool4 ,relative growth of bacteria when held at different temperatures ,no4 of ,tem4 of bacteria ,at end ,at end of ,at end of ,at end of ,milk per c4c4 of #f hrs4 #ab hrs4 #bd hrs4 #dj hrs4 at beginning ,f4 #ej #aj #ab #ae #da #fb #fh #aj #ag #bdb #fa1bhj #c1egd1iij ,illustration3 ,milk cooler ,if the milk had contained #a1jjj bacteria per cubic centimeter at the beginning1 the part held at #ej ,f4 would have contained #d1ajj bacteria at the end of #bd hours1 while that held at #fh ,f4 would have contained #f1abh1jjj4 ,the effect of temperature upon the growth of bacteria is shown graphically in the cut4 ,but even frost does not kill the bacteria4 ,if milk which has been kept sweet or at the desired degree of sourness by cooling is allowed to get warm again1 the bacteria which have been kept dormant will get a fresh start4 ,for this reason milk and cream for city supply should not only be cooled strongly1 but must be kept thoroughly chilled up to the time they are used1 which means that they should be delivered cool to the consumer1 and kept on ice in the house1 never being allowed to warm up until used4 ,illustration3 ,the diagram 7after ,conn7 shows the rapidity with which bacteria multiply in milk not properly cooled4 ,a single bacterium 7a7 in #bd hours multiplied to #e 7b7 in milk kept at #ej ,f42 7c7 represents the number that develop from a single bacterium in milk kept #bd hours at #gj ,f4 ,disinfectants4--,antiseptics1 such as benzoate of soda1 formalin1 boracic acid1 etc41 are not permissible in milk1 but disinfectants such as soda1 lime1 washing powders1 etc41 should be freely used in cleaning utensils1 bottles1 floors and walls where milk is handled1 so as to prevent as far as possible any infection4 ,,pasteurization ,illustration3 ,louis ,pasteur1 ,french scientist and originator of the process of pasteurization4 ,pasteurization depends upon the fact that almost all bacteria1 and especially the disease-producing species1 are checked in their growth and made harmless1 if not totally destroyed1 by instantaneous exposure to a temperature of #age ,f41 or a more or less prolonged exposure to lower temperature1 for instance for #bj minutes to #aeg or #cj minutes to #ade4 ,these lower temperatures are recommended in the case of new milk to be consumed as such1 in order not to change its digestibility4 ,pasteurizers with 8holding devices0 are therefore largely taking the place of the 8continuous0 sterilizing machines1 which allow only momentary exposure to the highest temperature4 ,whatever method is used it is essential that after the heating is finished the milk should be cooled as quickly as possible to a temperature sufficiently low to prevent development of the germs that have not been entirely destroyed by the heat and which1 if the milk is left for any length of time at a temperature favorable for bacterial life--anywhere between #fe and #aaj1--will begin to grow again4 ,cool the milk to below #fj and if possible to #ej or #dj4 ,sometimes a second pasteurization is practiced1 the milk being purposely allowed to stand at #gj to #hj for #ab to #bd hours after the first pasteurization for the germs which escaped destruction to develop into full-grown bacteria4 ,they are then killed by the second heating before the milk is finally chilled to stop any further growth4 ,pasteurization can be done by placing the milk in any tin or enamelled or glass vessel1 set in another vessel containing water 7a double boiler74 ,heat until the milk has reached the desired temperature1 hold it at that temperature the necessary time1 and then place the vessel in cold running water or in ice water until the milk is thoroughly chilled4 ,it is not advisable to place the hot milk in the ice box as cooling in air is too slow4 ,not until it is thoroughly cooled in water is it safe to put it in the ice box to keep it cool4 ,illustration3 ,n4 ,j4 ,fjord1 ,danish investigator ,in the seventies ,prof4 ,n4 ,j4 ,fjord1 in ,denmark1 applied to milk the process which had been developed by ,louis ,pasteur in ,france to give keeping quality to wine and beer4 ,a ,danish dairy expert1 ,j4 ,moldenhauer1 now connected with the ,new ,york ,state ,department of ,agriculture1 first brought the process to this country and used pasteurization in a city creamery in ,kentucky4 ,american experiment stations established the temperatures and the time of exposure necessary for best results1 and no one has done more for the introduction of pasteurization than the ,new ,york philanthropist1 ,nathan ,straus1 who has established pasteurizing plants and milk distributing stations in many localities1 thereby contributing so largely to the lowering of the death rate among the children of the poor4 ,illustration3 ,the ,straus ,pasteurizer ,illustration3 ,a continuous pasteurizer ,the following directions are given by the ,straus ,pasteurized ,milk ,laboratories of ,new ,york for the pasteurization of milk for babies3 #a4 ,only use fresh1 filtered milk1 which has been kept cold1 and proceed as follows3 #b4 ,set the bottles1 after they have been thoroughly cleaned1 into the tray 7a71 fill them to the neck1 and put on the corks or patent stoppers4 #c4 ,the pot 7b7 is then placed on a wooden surface 7table or floor7 and filled to the three supports 7in the pot7 with boiling water4 #d4 ,place tray 7a71 with the filled bottles1 into the pot 7b71 so that the bottom of the tray rests on the three supports1 and put cover 7c7 on quickly4 ,illustration3 ,milk cooler #e4 ,after the bottles have been warmed up by the steam for five minutes1 remove the cover quickly1 turn the tray so that it drops into the water4 ,the cover is to be put on again immediately4 ,this manipulation is to be made very quickly1 so that as little steam as possible can escape4 ,thus it remains for twenty-five minutes4 #f4 ,now take the tray out of the water and cool the bottles with cold water and ice as quickly as possible1 and keep them at this low temperature till used4 #g4 ,before use1 warm the milk--in the bottles--to blood heat4 ,never pour it into another vessel4 #h4 ,the milk must not be used for children later than twenty-four hours after pasteurization4 ,never use remnants4 ,in a ,continuous ,pasteurizer a constant stream of milk is fed into the machine1 heated by flowing over a metal surface with steam or hot water on the opposite side1 and cooled by running over a cooler furnished with a stream of cold water or ice water4 ,,pure ,,cultures ,illustration3 ,professor ,v4 ,storch1 originator of pure cultures for ripening cream and milk ,before #ahij it was supposed that the flavor of fine butter depended upon certain volatile oils and acids peculiar to butter-fat4 ,in the early nineties ,professor ,v4 ,storch of the ,danish ,experiment ,station showed1 however1 that it was due rather to the products of bacteria and he isolated the lactic acid bacilli which would produce such exquisite flavor even when perfectly neutral and tasteless butter-fat was churned with milk acidified or ripened with a pure culture of these bacilli4 ,in this country ,dr4 ,h4 ,w4 ,conn of ,wesleyan ,university1 ,storrs1 ,conn41 did much to advance the theory and practice of ripening cream with a pure culture starter4 8,pure cultures0 are produced in the bacteriological laboratory by picking out under the microscope colonies of the desired species of bacteria1 planting them in a sterilized medium and allowing them to grow under the most favorable conditions and with the exclusion of all other germs4 ,illustration3 ,streptococcus lacticus 7,storch1 ,no4 #ah7 ,illustration3 ,bacterium lactis acidi 7from ,storch7 ,when such a culture has reached its maximum growth it is transplanted into a larger quantity of a sterilized medium containing proper nourishment for the particular organism4 ,in the bacteriological laboratory1 where alone absolute sterility of utensils and medium1 and entire exclusion of foreign infection are possible1 the culture may remain pure while this inoculation and propagation are repeated over and over again4 ,but when the propagation is carried on in the house or the dairy1 for instance in preparing starters or buttermilk1 such absolute cleanliness is impossible and in the long run infections will creep in from the air or from the utensils and after a while it becomes necessary to start with a new 8pure culture40 ,how often such renewal must be resorted to depends largely upon the surroundings and the care of the operator4 ,usually it must be done after a week's time1 although it is surprising to find milk preparations made by the simplest processes equal in purity to those prepared with the assistance of bacteriological science and technique4 ,this is1 for instance1 the case in ,bulgaria1 where the famous ,yoghourt sour milk is prepared pure without special care and in ,denmark where the country is fairly permeated with the lactic acid bacilli used in ripening the cream for the celebrated ,danish butter and where careful buttermakers often maintain their starters for months or even for years without 8renewal40 ,illustration3 ,typical lactic acid bacteria 7,l4 ,a4 ,rogers7 ,there are many different varieties of bacteria which convert sugar of milk into lactic acid1 at the same time developing flavors more or less agreeable and characteristic for the various products4 ,in the bacteriological laboratory certain species are selected which will produce the results desired for the particular purpose in view4 ,starters4--,beginning with a commercial dry culture in the form of a powder as generally used in the creamery or the cheese factory as well as for the preparation of commercial buttermilk1 or with buttermilk tablets as used in the ordinary household or the hospital1 such culture is added to a small quantity of thoroughly pasteurized milk4 ,if fresh1 sweet skim milk is available it is preferable to whole milk as the butter-fat in the latter only interferes with the process2 but either can be used4 ,milk for starters should be strongly pasteurized by being kept at a temperature near the boiling point--at least #ahj--;for #dj to #fj minutes1 then cooled to the degree at which it is to be set1 usually between #fe and #ge1 somewhat higher for the first propagation with the pure culture than for the subsequent transplantings when the bacteria1 more or less dormant in the dry powder or tablets1 have attained full vitality4 ,some species of bacteria1 as the ,bacillus ,bulgaricus1 require higher temperatures--#ij to #ajj or even #aaj--than others4 ,the culture having been thoroughly incorporated in the milk by vigorous and repeated stirring or shaking1 the milk is left at rest in an incubator or a waterbath or wrapped in paper or cloth in a warm room where an even temperature can be maintained1 until it is curdled1 which may take #ah to #bd hours or even longer for the first propagation4 ,one part of this curdled milk is now added to #e or #aj parts of fresh pasteurized milk and set to ripen in the same way as described above1 possibly at a little lower temperature1 and this is repeated every day1 thus maintaining the 8,mother ,starter40 ,after the second or third propagation the bulk of each batch is used as a starter in the larger lot of material to be ripened1 be it cream for butter or milk for cheese or for commercial buttermilk1 while a little is taken for maintenance of the mother starter as described above4 ,the amount of starter to prepare every day depends upon the amount of milk or cream to be ripened and the per cent of starter used in same4 ,for instance1 if you have ten gallons of cream to ripen every day in which you wish to use about #aj or #ab starter1 or one gallon1 take a little less than one pint of the first or second propagation for one gallon of milk2 the next day use one pint of this to add to a gallon of fresh starter milk1 and the remaining gallon to add to the ten gallons of cream1 and so on every day4 ,if you have #d1jjj lbs4 of milk in the cheese vat to ripen with #b or #hj lbs4 starter1 prepare #hh lbs4 of mother starter4 ,if1 on the other hand1 you wish to make only a quart of buttermilk every day1 take1 say1 two buttermilk tablets1 crush them thoroughly in a spoonful of pasteurized milk and stir this into a tumblerful of the same milk2 let stand till it is thickened the next day and use a tablespoonful of this thickened milk in a quart of fresh pasteurized milk which when ripened is your buttermilk1 from which you take out a tablespoonful for starter in the next batch1 and so on4 ,in this case there is no 8mother starter0 except that perhaps the first tumblerful prepared with the tablets may be called so1 but afterwards the starter is taken right out of the finished product every day4 ,the process may be modified to suit special purposes and local conditions1 but the following precautions should be strictly observed3 7#a7 to interrupt the ripening immediately by quick and intense cooling as soon as it has reached the proper point in case the ripened product is not used at once1 and 7#b7 to keep it ice-cold until it is used4 ,if this is done1 it may be kept for two or three days without deterioration if it is not convenient to make it fresh every day which1 however1 should be the rule4 ---------------------------------------- -------------------------------- ,,chapter ,,ii ,,milk ,,supply ,,and ,,creamery ,,products ,in the first chapter the composition of cow's milk and the nature of its constituents have been considered1 the most important tests for its richness and purity have been described1 and the ferments have been mentioned which instigate changes for good or for bad1 together with the means at disposal for regulating their activity4 ,to use these means intelligently in handling milk and its products is the key to the dairyman's success4 ,we shall now briefly consider the various steps that are of importance in modern dairy industry4 ,,milk ,,supply ,in the first place1 the farmer must furnish pure1 clean1 unadulterated milk1 fresh from the cow and cooled immediately after milking4 ,his cows must be healthy4 ,bovine ,tuberculosis4--,many milk-cows1 for the very reason that they have been bred with the one purpose in view of turning all their food into milk and wasting as little as possible in building up the body1 are more or less weak-chested and apt to suffer from tuberculosis4 ,unless this disease is so far advanced as to affect the general health of the cow1 or it has spread to the milk organs1 the udder and the teats1 it is not so dangerous as has heretofore been supposed4 ,it is now held by the great majority of physicians that bovine tuberculosis is hardly ever transmitted to grown persons and seldom to children4 ,neither is it hereditary4 ,nevertheless1 wherever it is possible to have the herd tested with tuberculin1 segregating1 if not killing1 the animals which show by reaction that they are somewhat tuberculous1 it should be done4 ,milk from such cows should always be pasteurized4 ,milk as a ,disease ,carrier4--,a greater danger lies in the fact that1 warm as it comes from the cow1 milk is an ideal medium for human disease germs to grow in1 and may thus become a great conveyor of such germs4 ,for this reason it is of the greatest importance that the milkers are healthy and clean1 that the udders and teats be free from dirt1 and the milk pail covered as far as possible2 the barn must be clean1 and every source of infection excluded4 ,this fact also points to the advisability of pasteurization4 ,on page #bc a chart is shown1 published by the ,toronto ,board of ,health and indicating the temperatures at which various germs of disease are made harmless4 ,bacterial ,count4--,the test for clean milk now mostly used is the 8,bacterial ,count10 the number of bacteria--or rather colonies of bacteria--found in a cubic centimeter of the milk4 ,it would be better if the nature or quality of the bacteria could be taken into consideration as well as the quantity1 but that being as yet impracticable1 the next best thing is to depend upon the number4 ,ordinary good milk often contains hundreds of thousands of bacteria in a cubic centimeter1 but where the greatest cleanliness is observed the number may be less than #a1jjj4 ,certified ,milk is now sold in many cities which1 according to varying city ordinances1 is guaranteed to have less than #aj1jjj or #bj1jjj or #cj1jjj bacteria1 as the case may be4 ,illustration3 ,counting the bacteria in a cubic centimeter of milk ,the cost of producing certified milk places it beyond the reach of the great majority of consumers4 ,but such care and cleanliness as can be observed by the farmer and the milkman without extra expense should be insisted upon1 and milk which nevertheless contains a large number of bacteria can be made safe by pasteurization4 ,the ,sanitary ,code4--,the regulation of the production and delivery of milk in cities and towns as well as at creameries and cheese factories1 the 8,sanitary ,code0 established by state and municipal health authorities1 has been very effective in improving the quality of the supply4 ,so enormous have been the improvements in caring for and handling the products by the large establishments engaged in the delivery of milk as to make the increase in cost seem trifling compared with the great benefit to the public health secured by these agencies4 ,new ,york ,state ,milk ,grading4--,the ,new ,york ,state ,board of ,health prescribes a grading for milk offered for sale1 the most important features of which are as follows3 ,certified4--,must be produced under specially sanitary conditions approved by a county medical commission4 ,grade ,a ,raw4--,cows must be tuberculin tested and milk must not contain over #fj1jjj bacteria per cubic centimeter4 ,grade ,a ,pasteurized4--,cows must be subjected to physical examination and milk must not contain more than #bjj1jjj bacteria before1 nor more than #cj1jjj after pasteurization4 ,other grades permitted under the rules1 all subject to inspection and approval of the authorities1 are3 ,grade ,b ,raw4 ,grade ,b ,pasteurized4 ,grade ,c ,raw4 ,grade ,c ,pasteurized4 ,deliveries must be made within a certain time after production or pasteurization1 barns and milk stations are inspected1 and altogether such safeguards are employed as to make the supply exceedingly safe and reliable4 ,city ,delivery4--,in villages and small cities the milk supply is still to a large extent in the hands of farmers who come to town early in the morning peddling their milk1 often at considerable waste of time for horse and man4 ,or a number of peddlers go over the same route so that it takes a dozen wagons to cover a town where three or four could do it4 ,as long as there was no efficient regulation as to price and quality such waste was perhaps unavoidable1 as competition on the part of the producers and distributors was the only means of protection for the consumers4 ,but lately state and municipal control is being exercised to such an extent as to largely eliminate the danger of poor milk and exorbitant prices4 ,further development of organized delivery systems so much to be desired for sanitary as well as for economical reasons1 may be looked for as soon as normal conditions return after the close of the war4 ,the delivery of milk is one of the things that in the interest of public health must be under the strictest official control1 and co-operation between farmers and consumers is the logical system for elimination of unnecessary expenses of distribution and for prompt and satisfactory service4 ,their interests are or should be identical and both classes are hurt by inefficient and wasteful delivery4 ,in the large cities there has grown up an industry which largely monopolizes the milk supply and which until lately was powerful enough to dictate prices and conditions both for producers and consumers4 ,several attempts have been made from time to time by farmers to combine to regulate prices and dictate the terms to the middlemen4 ,such attempts have1 however1 invariably failed as long as they were built on false economic principles and prompted by selfish interests only4 ,no farmers' association can be strong enough to ignore the law of supply and demand1 and it is only quite recently that the ,dairymen's ,league has succeeded in influencing the market by taking into consideration the actual cost of production of milk as worked out by the agricultural colleges1 and fixing the price on a scientific basis4 ,there is one other element entering into the causes on which the price to the consumers depends1 namely1 ,transportation1 and while municipal boards of health are looking after the sanitary conditions and prevention of adulteration1 ,state and ,federal authorities are stepping in as moderators or arbitrators to reconcile the interests of the ,producers1 the ,railroad ,companies1 the ,distributors and the ,consumers4 ,the next step in the development will no doubt be towards full co-operation between producers and consumers and1 to a large extent1 elimination of the 8middlemen40 ,it should not be forgotten1 however1 that while the much abused middlemen in time past have been able to dictate terms and prices and have often abused the privilege2 they have at the same time used their influence and power to improve the milk supply4 ,as the supply of oil and gasoline has been perfected and cheapened by the all-powerful ,standard ,oil ,co4 as a monopoly crushing all competition1 so the 8,milk ,trust0 has improved the distribution of milk and has built up the magnificent sanitary plants in which milk is handled1 pasteurized1 bottled and distributed in a way that might not have been possible without the monopoly4 ,it has served a good purpose1 but has at the same time acquired such power that official control has become necessary for the protection of producers and consumers alike1 and the time may be near when these two classes will combine and take the matter into their own hands so that the distribution may be done at actual cost4 ,illustration3 ,milk station in the country where milk is received from the farmers to be shipped to the city ,milk ,stations are plants erected in dairy sections in the country either by the city milk supply houses or by co-operating farmers1 where the milk is delivered and handled so as to make it ready for shipment to the city4 ,as in the creamery and the cheese factory1 the milk is carefully examined and1 if it is not sweet and pure1 it is rejected and sent back to the farm4 ,any impure flavor remains in the cover for some time and is easily detected by smelling of the cover as soon as it is removed from the can4 ,a sample is taken and put aside for the ,babcock test and perhaps another for the ,fermentation test4 ,each farmer's milk is weighed in the ,weigh ,can and run through a cheese-cloth strainer4 ,the further treatment varies in different plants4 ,the milk may simply be cooled by running it over a cold water or brine cooler and placing it in shipping cans in the refrigerator or in ice water until the milk-train comes along to pick up the cans4 ,or it may be clarified by running it through a centrifugal machine1 the same as a separator1 in which1 however1 cream and milk are not separated1 but impurities are thrown out by the centrifugal force and deposited on the wall of the bowl1 and the purified milk may then be pasteurized and bottled before being shipped to the city4 ,illustration3 ,receiving milk at the milk station ,arriving in the city in iced cars the milk is taken to one of the elaborate plants in which it is pasteurized and bottled1 if that has not been done at the country station4 ,the machinery used in these plants is getting more and more perfect and expensive and leaves little to be desired as to sanitary requirements and economy in handling4 ,pasteurizers1 bottling machines1 bottle-washing machines1 conveyors1 etc41 are wonders of ingenuity1 and one needs only to see one of these modern plants to understand that in a large city milk can only be handled to advantage in expensive establishments4 ,skim ,milk is one of the cheapest of foods and under proper regulations its sale should not be prohibited4 ,the reason why in times past skim milk has been discredited and excluded from sale was that1 as produced by the old methods of raising the cream1 before the advent of the separator1 it was always more or less old and sour before it was available and certainly before it could be distributed to consumers4 ,under such conditions it was hardly ever fit for human food4 ,but when produced by the separator and pasteurized and cooled immediately after--within a few hours after milking1 which is entirely feasible--it is an excellent and nutritious food for adults and even for children over two years of age4 ,ripened with a pure culture of lactic acid bacteria1 it makes a healthful1 refreshing drink1 like buttermilk4 ,only when it is allowed to sour without proper care or control does skim milk1 as whole milk does1 become unfit for food or drink4 ,on a cold winter morning when men are going to work 7or perhaps are looking for work which they cannot find71 and children are on their way to school1 often underfed1 a street-corner wagon or stand where boiling hot1 fresh1 sweet skim milk might be distributed at a cent or two a glass would be a blessing in any city4 ,illustration3 ,pasteurizing and bottling milk in a ,borden plant ,,cream ,when new milk is left at rest the cream will rise to the top and after #ab to #bd hours a cream-line can be seen in the bottle4 ,this cream-line is sharper and more easily seen in raw milk than in pasteurized milk and its absence is not always a sure sign of lack of richness or purity of the milk4 ,by cooling the milk thoroughly so that it will keep1 almost all the cream will be at the top in forty-eight hours and can be skimmed off4 ,the cream can be used for coffee or on cereals or fruits or puddings2 the skim milk left will still hold or more of butter-fat and can be used to drink or for cooking4 ,the ,separator4--,on the farm or in the creamery the cream is no longer raised by gravity1 that is1 by letting the milk 8set0 either in shallow pans on the kitchen shelf or in deep cans in ice water1 but the fresh1 warm milk is run through the separator in a continuous stream4 ,illustration3 ,early conception of the separator ,it was noticed that the rising of the cream due to the difference in specific gravity between the butter-fat and the milk-8serum0 7the watery solution of the other constituents7 might be greatly hastened by subjecting the milk to centrifugal force4 ,this physical phenomenon was taken advantage of in the first conception of the separator where it was shown that if a pail of milk was whirled around like a stone in a sling the heavier milk-serum would be thrown towards the bottom of the separator pail with so much greater force than the lighter cream 7butter-fat mixed with a small part of the serum7 that the separation which would take #dh hours in the milk at rest1 could be accomplished in a few minutes when exposed to centrifugal force4 ,from this early crude attempt the continuous bowl-separator was developed and still later a number of divisions in the bowl were designed which increased the capacity and efficiency of the machine wonderfully4 ,the most successful separator was designed by ,dr4 ,gustaf ,de ,laval of ,sweden and the machines bearing his name are used all over the world where butter is made4 ,but there are many other excellent separators on the market4 ,illustration3 ,dr4 ,gustaf ,de ,laval of ,sweden1 inventor of the separator bearing his name ,in the machine the milk is separated instantaneously by centrifugal force and runs out through two tubes1 one for cream and the other for skim milk4 ,a small modern hand machine will take care of from #bjj to #a1jjj lbs4 of milk an hour1 and power machines are built to separate #f1jjj lbs4 or more4 ,by regulating the cream-outlet a heavier or lighter cream can be produced4 ,illustration3 ,hand separator ,suppose we are separating some milk containing #d butter-fat4 ,if of this milk is separated out as cream and contains all the butter-fat1 the cream will be eight times as rich in butter-fat as the original milk2 #cb of the cream will be butter-fat4 ,such cream is called 8#cb cream40 ,if we take as cream1 we get a cream four times as rich as the milk1 a 8#af cream40 ,so out of #ajj lbs4 of milk we can take #ab lbs4 77 of #cb cream1 #be lbs4 77 of #af cream1 etc4 ,although the skim milk is really valuable as a food1 it is worth but little commercially2 the cream containing the butter-fat is the expensive part of the milk1 and we must be prepared to pay for the cream all that the milk would have cost4 ,percentage of ,butter-,fat4--,the 8richness0 of cream or milk and their value depend upon the amount of butter-fat in them4 ,so cream or milk is often called 8#cj cream0 or 8#bj cream0 or 8#d milk0 according as #cj or #bj or #d of the fluid is butter-fat2 #cj cream is quite rich2 ordinary market cream varies between #ah and #dj1 though it may fall below #ah1 or it may be sold as a very expensive article as high as #fj4 ,rich milk may contain more than #f of butter-fat and skim milk less than #j4a of one per cent4 ,the average for good whole milk is between #c and #d4 ,for a long time scientists and scientific dairymen were the only ones to speak of milk and cream in terms of percentage of butter-fat4 ,now1 however1 people are beginning to realize how valuable a part of the milk the butter-fat is and are paying more attention to the actual percentage of butter-fat in the cream or milk they use4 ,so it is no longer unusual to see a dairyman advertise cream of a certain percentage or to hear a housewife ask for it specifically4 ,standardizing ,cream4--,for ice cream or for preparing modified milk for babies1 it is often desirable to dilute rich cream to a certain lower standard4 ,the following simple steps can be taken to find out how much milk to add for diluting3 #a4 ,from the test--fat-percentage--of the rich cream subtract the test desired4 #b4 ,from the test desired subtract the test of the milk used for diluting4 #c4 ,divide the first difference by the second1 and the result will be the number of pints 7or pounds7 of milk to be added for each pint 7or pound7 of the rich cream4 ,for instance1 you may want to thin some #cj cream to #aj for making ice cream4 ,the milk to be added is skim milk4 ,then3 #a4 #cj - #aj #bj4 #b4 #aj - #j #aj4 #c4 #bj divided by #aj #b4 ,so for each pint of rich cream you may add #b pints of skim milk4 ,or you may wish to thin the #cj cream with whole milk1 which has #d butter-fat4 ,again3 #a4 #cj - #aj #bj4 #b4 #aj - #d #f4 #c4 #bj divided by #f #c4 ,so you may add #c pints of the whole milk to each pint of the #cj cream and still have a #aj cream4 ,pasteurized ,cream does not look as rich as raw cream1 and fresh1 sweet cream appears to be thinner than when it is #bd hours old and slightly ripened4 ,so it is well1 when buying cream1 not to judge by appearances4 ,demand of the milkman that he furnish you cream of a certain percentage of butter-fat and see to it that you get what you pay for4 ,if you have no ,babcock tester the milk inspector will test the cream for you4 ,whipped ,cream4--,for whipping1 cream must be fairly rich1 from #bd to #cb1 and it must be cold4 ,fresh1 sweet cream does not whip as readily as that which has been kept for #ab or #bd hours in ice water4 ,there is no other secret connected with the process4 ,use a rich cream1 suitably cooled and aged1 and with a good beater there can be no trouble in getting a fine1 stiff whipped cream4 ,if the cream is too thin or too warm it may not become stiff4 ,sometimes1 when it is beaten too long1 it turns into butter and buttermilk4 ,illustration3 ,installation in a ,danish creamery4 ,from the separator at the right the cream runs through the continuous pasteurizer which forces it up over the cooler whence it runs into the cream-vat at the left4 7,from ,boggild--,maelkeribruget i ,danmark7 ,emulsified ,cream4--,one of the recent additions to the already elaborate machinery used in the creamery1 the milk supply or the ice cream business1 is the ,emulsifier4 ,to be sure1 emulsifiers were used thirty to forty years ago to mix animal and vegetable fats--oleomargarine oil1 lard and cottonseed oil--into skim milk for 8,filled ,cheese0 or for ,butterine1 but lately they are serving new purposes in the milk industry4 ,by forcing melted butter-fat or oil mixed with water or skim milk through exceedingly small apertures under high pressure1 or otherwise breaking up the mixture1 an emulsion can be formed in which the fat globules are much finer even than those in natural milk or cream1 and separation can be prevented4 ,the force used in these emulsifiers may be produced by powerful pumps1 or a steam jet1 or centrifugal force under high speed2 whichever system is used the machines answer the same purpose1 to produce a permanent emulsion in which the oil or fat will stay in suspension even after cooling4 ,in some milk supply plants and ice cream factories all the cream is emulsified and the system has especially been applied since the advent of the milk powder4 ,it is now a not infrequent practice to run the new milk through the separator1 make sweet1 unsalted butter from the cream1 and milk powder from the skim milk1 and to ship or store these products separately where or until cream is wanted and then bring them together again by running them through the emulsifier with a suitable amount of water4 ,at first thought this process would seem impractical and uneconomical4 ,but it has proven good business because in many cases and places skim milk powder and butter keep better separately or can be shipped at long distance to better advantage than new milk or cream or condensed milk4 ,in ice cream factories business may be dull in cold weather and cream is perhaps not provided and not available1 when suddenly a hot spell brings orders for large quantities4 ,with a stock of skim milk powder and butter on hand in the refrigerator1 and an emulsifier to mix these products1 cream can be produced on short notice and there will be no danger of shortage4 ,,ice ,,cream ,ice cream has fast become the national dessert served on all festive occasions1 winter and summer4 ,originally it meant a frozen mixture of sweetened and flavored milk and cream1 but the name has long been applied to all kinds of frozen delicacies in which cream enters as a constituent4 ,not even there has the line been drawn1 but gums1 gelatine1 cornstarch1 eggs and other 8fillers0 have been substituted or added to thicken the mixtures and give 8body0 to 8creams10 which have but little relation to the genuine emulsion of butter-fat from cow's milk4 ,standardization has been attempted by ,national and ,state food authorities with varying success of enforcement4 ,while the application of the name to a great variety of frozen desserts has no doubt become legitimate by long usage it may properly be demanded that as an article of merchandise 8ice cream0 shall contain at least #h to #ab butter-fat and that no ingredients dangerous to health enter into its manufacture4 ,illustration3 ,hand freezer ,freezers4--,the freezing is usually done by contact of the material with metal cooled on the other side by a 8freezing mixture0 of salt and ice which produces temperatures far below the freezing point of water while air is whipped into the cream by the rapid motion of the beater4 ,a great variety of excellent freezers of this kind for hand or for power are on the market which answer the purpose for making ice cream at home or at the ice cream parlor4 ,coarse-grained salt and crushed ice1 mixed in the proportion of #a part salt to #d parts of ice1 are constantly filled into the space surrounding the ice cream can1 and the brine produced by the melting of the mixture is gradually drawn off from the tub4 ,in a good freezer the operation should not take over fifteen minutes4 ,when the cream is frozen to a soft mush1 stop the beater and scrape down the hard particles which may have accumulated on the sides of the can1 add any ingredients which may be better incorporated at this stage than mixed into the original material1 such as crushed fruit or preserves1 and finish the freezing without carrying it too far4 ,remove the beater1 stir the cream which should still be soft enough to handle1 and pack in ice with only a little salt4 ,or the cream may be transferred from the freezer can to the shipping can and packed in it4 ,if bricks are wanted the soft cream is packed in molds of the desired shape and size and buried in the freezing mixture to harden4 ,in modern ice cream factories ,brine ,freezers are generally used4 ,in a ,refrigerator ,plant intensely low temperatures are produced by the vaporizing of compressed ammonia or carbonic acid in an ice machine1 and brine circulating in iron pipes is cooled by such medium and may1 in turn1 cool the air in the ,cold ,storage room1 or the cream in the freezer1 or pure water in metal boxes for the manufacture of ,artificial ,ice4 ,it has been attempted to make the brine freezers continuous1 the cream mixture being fed into the machine at one end and discharged frozen at the other4 ,but this system has not so far been successful1 and intermittent or batch freezers are most practical yet both for hand and for power4 ,illustration3 ,power brine freezer ,rich material1 frozen in a good machine1 whether intermittent or continuous1 will expand from #ej to #ajj1 and the original material should not fill the freezer can more than half full4 ,the manufacture of ice cream has been the subject of study and experiments for years in the ,dairy ,department of the ,agricultural ,college at ,ames1 ,iowa1 where ,professor ,m4 ,mortensen has worked out a comprehensive classification from which any manufacturer may readily choose his formulas1 modifying them to suit his local conditions and special problems4 ,the outline kindly furnished the author by ,professor ,mortensen is so interesting and instructive as to be well worth copying substantially in full1 leaving out the 8,ices0 in which no milk or cream is used and which are therefore not of special interest in connection with the purpose of this book--the use of more and better milk4 ,illustration3 ,ice cream factory ,,classification ,,adopted ,,at ,,iowa ,,experiment ,,station ,considering the work of former writers as well as names used by business men1 the following classification was worked out by the station3 ,i4 ,plain ,ice ,creams4 ,,ii4 ,nut ,ice ,creams4 ,,iii4 ,fruit ,ice ,creams4 ,,iv4 ,bisque ,ice ,creams4 ,v4 ,parfaits4 ,,vi4 ,mousses4 ,,vii4 ,puddings4 ,,viii4 ,aufaits4 ,,ix4 ,lactos4 ,explanation and ,formulas ,i4 ,plain ,ice ,cream is a frozen product made from cream and sugar with or without a natural flavoring4 ,formulas are given for making ten gallons of finished ice cream4 ,vanilla ,ice ,cream3 #e gallons #be cream #h lbs4 sugar #d oz4 vanilla extract ,chocolate ,ice ,cream3 #e gallons cream #aj lbs4 sugar #a lbs4 bitter chocolate #d oz4 vanilla extract ,maple ,ice ,cream3 #e gallons #be cream #f lbs4 cane sugar #b lbs4 maple sugar #b oz4 caramel #d oz4 vanilla extract ,caramel ,ice ,cream3 #e gallons #be cream #h lbs4 sugar #ab oz4 caramel #d oz4 vanilla extract ,coffee ,ice ,cream3 #e gallons #be cream #h lbs4 cane sugar ,extract from #a lb4 coffee ,mint ,ice ,cream3 #e gallons #be cream #h lbs4 cane sugar #a pt4 concentrated ,creme de ,menthe syrup ,few drops green coloring4 ,,ii4 ,nut ,ice ,cream is a frozen product made from cream and sugar and sound non-rancid nuts4 ,walnut ,ice ,cream3 #e gallons #be cream #h lbs4 cane sugar #d oz4 vanilla extract #d lbs4 of walnut meats4 ,according to this general formula the following nut ice creams may be prepared by substituting different kinds of nut meats3 ,chestnut ,ice ,cream ,filbert ,ice ,cream ,hazelnut ,ice ,cream ,pecan ,ice ,cream ,peanut ,ice ,cream ,almond ,ice ,cream ,pistachio ,ice ,cream4 ,at times pistachio ice cream is made from oil of pistachio instead of from the nuts4 ,if thus prepared1 it will come under the head of plain ice cream4 ,,iii4 ,fruit ,ice ,cream is a frozen product made from cream1 sugar and sound1 clean1 mature fruits4 ,strawberry ,ice ,cream3 #e gallons #be cream #h lbs4 sugar gallon crushed strawberries4 ,employing the same formula the following creams may be made by merely substituting other fruits and berries for the strawberries4 ,the amount of sugar may be varied according to the acidity of the fruit4 ,pineapple ,ice ,cream ,raspberry ,ice ,cream ,cherry ,ice ,cream ,peach ,ice ,cream ,apricot ,ice ,cream ,currant ,ice ,cream ,grape ,ice ,cream ,cranberry ,ice ,cream4 ,preparation of lemon and orange ice creams cannot be included under this general rule4 ,these creams may be prepared as follows3 ,lemon ,ice ,cream3 #e gallons #be cream #aj lbs4 sugar #b pts4 lemon juice #a pt4 orange juice ,orange ,ice ,cream3 #e gallons #be cream #aj lbs4 sugar #b qts4 orange juice pt4 lemon juice4 ,,iv4 ,bisque ,ice ,cream is a frozen product made from cream1 sugar and bread products1 marshmallows or other confections1 with or without other natural flavoring4 ,macaroon ,ice ,cream3 #e gallons #be cream #h lbs4 sugar #d oz4 vanilla extract #e lbs4 ground macaroons4 ,from this formula we can make3 ,grape ,nut ,ice ,cream ,nabisco ,ice ,cream ,sponge ,cake ,ice ,cream ,marshmallow ,ice ,cream4 ,v4 ,parfait is a frozen product made from cream1 sugar and egg yolks with or without nuts or fruits and other natural flavoring4 ,walnut ,parfait3 #d gallons #cj cream ,yolks of #aj dozen eggs #ad lbs4 sugar #d oz4 vanilla extract #d lbs4 walnut meats4 ,from this formula by substituting the nut meats we can make3 ,filbert ,parfait ,almond ,parfait ,peanut ,parfait ,hazelnut ,parfait1 etc4 ,by substituting the same proportion of fruits as are used for fruit ice cream1 for the vanilla extract and nut meats1 fruit parfaits such as strawberry1 raspberry and cherry parfaits and others may be prepared4 ,coffee ,parfait3 #d gallons #cj cream ,yolks of #aj dozen eggs #ad lbs4 sugar ,extract from #a lb4 coffee ,maple ,parfait3 #d gallons #cj cream ,yolks of #aj dozen eggs #d lbs4 maple sugar #aj lbs4 cane sugar #b oz4 caramel paste ,tutti-,frutti3 #d gallons #cj cream ,yolks of #aj dozen eggs #ad lbs4 cane sugar #d oz4 vanilla extract #c lbs4 candied cherries #c lbs4 candied assorted fruit #c lbs4 pineapple4 ,,vi4 ,mousse is a frozen whipped cream to which sugar and natural flavoring have been added4 ,cranberry ,mousse3 #b gallons #cj cream #d lbs4 cane sugar #a qt4 cranberry juice pt4 lemon juice4 ,from the same formula combinations may be made with various other fruit juices and natural flavors1 such as coffee1 vanilla1 maple1 caramel1 pistachio1 etc4 ,sultana roll1 as indicated by the name1 is made in a round mold4 ,the center of the mold is filled with tutti-frutti1 and the outside with pistachio mousse4 ,,vii4 ,pudding is a product made from cream or milk1 with sugar1 eggs1 nuts and fruits1 highly flavored4 ,nesselrode ,pudding3 #c gallons #cj cream #aj dozen eggs #aj lbs4 cane sugar #d oz4 vanilla extract #f lbs4 candied cherries and assorted fruits #d lbs4 raisins #d lbs4 macaroons ,manhattan ,pudding3 #c gallons #cj cream #aj dozen eggs #ab lbs4 sugar #b qts4 orange juice #a pt4 lemon juice #d lbs4 walnut meats #d lbs4 pecan meats #d lbs4 cherries and assorted fruits ,plum ,pudding3 #c gallons #cj cream #aj dozen eggs #aj lbs4 sugar #b lbs4 chocolate #d lbs4 cherries and assorted fruits #b lbs4 raisins #b lbs4 figs #a lb4 walnut meats #c teaspoonfuls ground cinnamon teaspoonful ground cloves4 ,,viii4 ,aufait is a brick cream consisting of layers of one or more kinds of cream with solid layers of frozen fruits4 ,fig aufait may be made from three layers of cream of various flavors with two layers of whole or sliced figs4 ,it is most satisfactory to slice the figs lengthwise in halves4 ,other aufaits may be made from a variety of preserved fruits and berries and combined with different creams4 ,,ix4 ,lacto is a product manufactured from skimmed or whole sour milk1 eggs and sugar1 with or without natural flavoring4 ,formulas for lactos may be found in ,bulletin ,no4 #adj published by the ,ames ,station4 ,as an example1 the following mixture will make #e gallons of ,cherry ,lacto3 #c gallons lacto milk #i pounds sugar #ab eggs #a quart of cherry juice or concentrated cherry syrup #a pints lemon juice 8,lacto ,milk0 is the same as described under 8,commercial ,buttermilk0 and 8,thick ,milk10 pages #ha and #hb4 ,the sugar is first dissolved in the lacto milk4 ,the eggs are then prepared4 ,the whites and yolks are kept in separate containers and each lot is beaten with an egg beater4 ,both the yolks and whites are then added to the milk4 ,the mixture is thoroughly stirred and strained through a fine wire gauze4 ,the fruit juices are added last4 ,the freezer is now run until it turns with difficulty when the paddle is removed4 ,the brine is removed and the freezer repacked with ice and salt and left for an hour before the contents are served4 ,orange1 ,mint1 ,pineapple1 ,maraschino1 ,raspberry or ,grape ,lacto may be prepared by substituting any of these flavors for the ,cherry4 ,x4 ,ices are frozen products made from water or sweet skimmed or whole milk1 and sugar1 with or without eggs1 fruit juices or other natural flavoring4 ,ices may be for convenience divided into sherbets1 milk sherbets1 frappes1 punches and souffles4 ,milk ,sherbet is an ice made from sweet skimmed or whole milk with egg albumen1 sugar and natural flavoring1 frozen to the consistency of ice cream4 ,pineapple ,milk ,sherbet3 #f gallons milk #bj lbs4 sugar ,whites of #b dozen eggs #a gallon pineapple pulp #a qt4 lemon juice4 ,milk sherbets of various flavors may be prepared according to above formula by substituting other flavorings4 ,the formulas presented above have been given mainly for the purpose of making clear the difference between the various groups4 ,numerous other formulas may be prepared on the same general outline4 99 99 99 99 99 ,prof4 ,mortensen's formulas are mostly made out for ten gallons of ice cream4 ,it is hardly necessary to call attention to the fact that they can easily be adapted to any smaller quantities by reducing each of the ingredients alike4 ,for instance1 to make3 #a gallon of ,plain ,vanilla ,ice ,cream1 divide the figures given above by #aj and use3 #b quarts #be cream lbs4 sugar oz4 vanilla extract4 ,to make3 #a quart of ,strawberry ,ice ,cream1 divide by #dj and use3 #a pint #be cream #c oz4 sugar ,crushed strawberries to taste4 ,illustration3 ,professor ,mortensen1 behind the vat at the left1 giving a lesson in the making of ice cream at ,ames ,it will be noticed that in the formulas worked out at ,ames as above1 very rich cream is used1--with a fat contents of #be or #cj1--which makes exceedingly rich ice creams and great expansion in freezing4 ,the ordinary ice cream maker will usually employ cheaper material1 mixing some milk in the cream and standardizing the material to suit his local trade4 ,also most housekeepers making ice cream at home will find it convenient and economical to use a mixture of milk and cream and in doing so one must not expect so much expansion4 ,in many places outside of dairy sections cream is scarce and condensed milk is substituted to a large extent4 ,lately milk powder has come into use and ,emulsified ,cream has become popular4 ,skim-milk powder and unsalted butter may be kept in stock and be available at any time1 and by means of an ,emulsifier they are united again into a product identical with the milk or cream from which they were originally separated4 ,junket ,ice ,cream4--,by setting a mixture of milk and cream with a solution of ,junket ,tablets and allowing it to jelly before freezing1 the body of the cream may be improved so that a material of comparatively low fat-percentage will make a very good ice cream1 rich enough for most people and especially well suited for invalids and children4 ,ice-cold milk or cream is rather hard to digest for a weak or delicate stomach because the action of the rennet in the digestive juice is imperfect and slow except at blood-temperature4 ,in ,junket ,ice ,cream1 however1 such action takes place before it is eaten and the digestive ferment of the stomach is relieved of that function4 ,for that reason ,junket ,ice ,cream is considered healthier than the ordinary frozen products and may be indulged in freely by children and invalids4 ,the following are examples of tested ,junket ,ice ,creams3 ,vanilla ,ice ,cream ,dissolve two ,junket ,tablets in a tablespoonful of cold water1 heat two quarts of milk and one pint of cream lukewarm in which has been dissolved one cup of sugar and two teaspoonfuls of vanilla flavor1 then add the dissolved ,junket ,tablet1 stir quickly for one-half minute and pour into ice cream can1 let stand undisturbed ten or fifteen minutes or until set4 ,pack with ice and salt and freeze4 ,pistachio ,ice ,cream ,excerpt from an article by ,alice ,bradley in 8,woman's ,home ,companion0 ,this is the best ice cream for the money that we know4 ,it may be made ready for the freezer early in the morning1 and kept in the ice box until it is convenient to freeze it4 ,it is quite possible to utilize cream that is not perfectly fresh4 ,put in the can of the freezer one pint of milk1 one-half cup of heavy cream1 one-third cup sugar1 one teaspoonful vanilla1 one-half teaspoon of almond extract1 a few grains of salt1 and vegetable color paste to make a delicate green color4 ,set the freezer in a pan of hot water4 ,as soon as the mixture is lukewarm1 add one ,junket ,tablet dissolved in one tablespoon cold water4 ,mix thoroughly and let stand until firm4 ,put in the ice box until ready to freeze1 then put can in the freezer tub1 adjust the crank1 put in three small measures of ice that has been crushed in a heavy bag or shaved fine with an ice shaver1 cover this evenly with one measure of rock salt1 add three measures more of ice and one of salt1 let stand five minutes and then turn the crank of the freezer for about ten minutes1 when it may be turned a little more rapidly4 ,continue the turning until the mixture is firm4 ,remove the dasher1 pack ice cream solidly into the can1 surround with four measures of ice to one of salt1 cover with heavy burlap bag or newspaper and keep in a cold place until needed4 ,be sure the opening in the side of the freezer tub is not plugged up1 so that any surplus of salt water will drain off instead of getting into the freezer4 ,it may be necessary to repack the freezer if the cream is frozen very long in advance of the meal4 ,the cream may be put into a mold1 set in the fireless cooker kettle1 surrounded with ice and salt and left in the fireless cooker all day4 ,peel peaches1 cut in thin slices1 sprinkle with sugar and set in the ice box to chill4 ,to serve1 place peaches in chilled dessert glasses1 cover with ice cream and garnish each with a candied cherry4 ,in the following recipes the cream is added after the junket prepared from mixtures of milk1 sugar and flavors has been partly frozen1 a method which is preferred by many4 ,coffee ,ice ,cream ,make a cup of very strong coffee1 add it to two quarts of warm milk in which one cup of sugar has been dissolved1 taste in order to see if the flavor is strong enough1 add three dissolved ,junket ,tablets1 stir quickly for one-half minute1 pour into ice cream can and let stand undisturbed ten or fifteen minutes or until set4 ,pack with ice and salt2 freeze to a thick mush before adding one pint of cream1 then continue freezing4 ,simmons ,college ,peach ,ice ,cream ,heat two quarts of milk lukewarm in which has been dissolved one cup of sugar and two teaspoonfuls of vanilla flavor1 add two dissolved ,junket ,tablets1 stir quickly for one-half minute and pour into ice cream can1 let stand undisturbed ten or fifteen minutes or until set4 ,pack with ice and salt2 freeze to a thick mush before adding one pint of cream and crushed and sweetened peaches1 then continue freezing4 ,save the needed amount of peaches to serve on top of ice cream4 ,frozen pudding1 strawberries1 bananas1 or pineapple1 may be added in this way when making any ,junket ,ice ,cream4 ,orange ,sherbet ,heat two quarts of milk lukewarm in which has been dissolved two cups of sugar1 then add two dissolved ,junket ,tablets1 stir quickly for a minute and pour into freezer can1 let it stand ten or fifteen minutes before packing with ice and salt2 freeze to a thick mush1 then add juice and grated rind of six oranges and continue to freeze4 ,raspberry ,sherbet may be made in the same way by substituting for the juice and rind of oranges one quart of crushed and sweetened raspberries1 and ,pineapple ,sherbet by substituting two cups of grated and sweetened pineapple4 ,custard ,ice ,cream ,when cream is scarce many housekeepers substitute a mixture of eggs and milk4 ,the following is a good standard recipe which can be varied by using different fruits and flavors the same as in any of the above combinations4 #a quart milk #d eggs #b teaspoons vanilla 7more if desired7 #b cups sugar #a quart cream 7or rich milk7 ,scald milk1 add sugar1 then add the well-beaten eggs4 ,cook until thick1 remove from fire and cool4 ,be careful not to cook too long or it will curdle4 ,then add the cream and vanilla and freeze4 ,,butter ,as everybody knows1 butter is one of the oldest and most important products of the dairy industry and since the middle of the nineteenth century1 when science was first applied to it1 the art of buttermaking has gradually been developed to a high degree of perfection1 while the taste for fine butter has grown apace with its manufacture4 ,between #ahdj and #ahej the large estates in ,holstein1 then connected with ,denmark1 were known for their fine dairies and excellent butter1 made in a practical way without much attention to the reason for the rules that were gradually worked out4 ,a class of superior dairymaids was educated on these large farms1 many of whom were hired by progressive farmers on the ,danish islands where an effort was made at that time to introduce better methods of dairying4 ,the practical handicraft of these imported expert dairymaids was supplemented and regulated by the scientific work of ,professor ,segelcke and his pupils and from the ,sixties buttermaking became an art in ,denmark which was subjected to the most searching study and improvements4 ,danish butter soon captured the ,english market where previously ,isigny 7from ,northern ,france7 and ,dutch butter had commanded the highest prices1 and ,danish sweet butter put up in sealed tin cans also became known all over the world as the only butter that would stand export to the ,tropics4 ,in this country ,orange ,county1 ,n4,y41 first produced a high-class article and1 later1 ,elgin1 ,ill41 became the center that stood for the top of perfection4 ,thence the industry soon spread over the middle western states1 largely populated by ,scandinavian immigrants many of whom were skilled buttermakers1 educated in the old countries4 ,even up to this day it is noticeable that the list of prize winning buttermakers at the ,national ,dairy ,shows and other exhibitions is largely made up of ,scandinavian names4 ,in ,minnesota1 for instance1 as fine butter is now made as anywhere in the world4 ,dairy ,butter4--,in the early days of the industry butter was made at home on the farm4 ,the milk was set in shallow vessels1--in the ,holstein and ,danish dairies in wooden tubs #bd inches in diameter placed on the stone or concrete floor in the milk-vault1 a cool cellar partly underground1--or in tin pans on the pantry shelf4 ,after #cf to #dh hours the cream was skimmed off with a flat scoop1 often both cream and skim milk being sour4 ,about #ahfj the deep tin can was introduced1 set in cold running water or1 where ice was available1 in ice water4 ,this was a great improvement over the shallow setting system4 ,it was now possible to raise most of the cream in #bd hours leaving not to exceed butter-fat in the skim milk1 and to have both cream and skim milk sweet4 ,centrifugal ,creaming4--,but the climax of perfection was not reached until the separator 7see under ,cream7 was invented about #ahgi and cream was raised instantaneously4 ,for a long time it was the object of the manufacturers to produce power separators of larger and larger capacity1 handling from #f1jjj to #aj1jjj lbs4 of milk an hour4 ,co-operative ,creameries were established1 taking in #bj1jjj lbs4 of milk and more a day4 ,but in thinly settled sections where the roads were poor it was expensive to haul the milk a long distance to the creamery and hand separators were introduced1 each farmer skimming his own milk fresh from the cows and delivering the cream1 only1 to the creamery4 ,this system has the advantage of leaving the skim milk on the farm in the very best condition for the calves and hogs and of saving time and expenses in transportation4 ,it has the disadvantage that many farmers can hardly be expected to handle all of these separators as skilfully and cleanly as the creamery expert can run his one or few machines1 and consequently that the skimming is more or less imperfect--more butter-fat being left in the skim milk and more impurities in the cream than in the whole-milk creamery4 ,but in practice the advantages of the hand separator and cream-gathering system seem to be greater than the disadvantages and it is rapidly taking the place of the whole-milk creameries4 ,ripening the ,cream4--,butter may be made by churning whole milk1 but usually it is made from cream that has been 8ripened0 or soured by standing for about #aj hours at a temperature of from #fe to #ge ,f4 ,modern buttermakers often pasteurize the cream and then add a 8starter0 to sour it4 ,by preparing the starter with a pure culture of lactic acid bacteria one can get the desired acidity and aroma1 and exclude undesirable flavors 7as to ,pure ,cultures and ,starters1 see under 8,bacteria0 and 8,commercial ,buttermilk074 ,illustration3 ,sanitary ,cream ,ripener showing coil swung up into cleaning position ,the process of ripening requires considerable skill and attention and is one of the most delicate functions the buttermaker is called upon to perform4 ,in the first place the cream must be faultless1 sweet and pure before it is set to ripen1 so the buttermaker will have full control of the fermentation4 ,for1 if it is already turned or partly fermented1 no skill will avail to bring it back to perfection4 ,but with a first class1 pure cream the operator has it in his power to turn out perfect butter4 ,in the big western creameries cream is often collected from farms at a distance of a hundred miles or more and in warm weather such cream is likely to arrive at the central plant in more or less advanced condition4 ,it is therefore difficult for the centralizers to make really first-class butter while the 8whole-milk creamery0 as well as the farmer handling his own milk are in position to control the ripening from the beginning1--starting with pure material and being able to develop the desired flavor and acidity in the cream4 ,after adding the starter to the cream it must be kept at a uniform temperature of #fe to #ge during the ripening process and it must be watched carefully and occasionally stirred gently until the consistency1 aroma and acidity are as desired4 ,then it should be cooled quickly to stop further fermentation and if it is not to be churned at once it should be kept cold until churning time4 ,usually it is safer to set the cream in the morning and hasten the ripening so it will be completed in the evening rather than to leave it overnight warm4 ,for1 if it is finished in the evening1 the cream may be cooled and placed in ice water overnight and one is sure to have it in good condition for churning in the morning4 ,but it is quite feasible for the experienced operator to regulate the process so the cream will not be fully ripened in the morning until he is on hand to watch it and see that the process does not go too far4 ,taste and smell will tell when it is just right1 and the acid test may also be applied to determine when to stop the fermentation4 ,an acidity of 4#e is usually desired4 ,when the condition is right1 chill the cream1 cooling it to below #ej--preferably down towards #dj--;and leave it in ice water or in the refrigerator until churning time2 then temper it to the proper temperature for churning4 ,even if it is to be churned soon after the ripening is completed it is best to chill it and then raise the temperature to the point wanted for churning4 ,this gives a better 8grain0 and 8body0 to the butter than if the ripened cream is just cooled to the churning temperature1 and is especially desirable when the cream has been pasteurized4 ,illustration3 ,branch of the ,annatto tree ,coloring4--,when the cream is ready it is poured into the churn and a little butter color is added4 ,some people prefer butter very light or even uncolored1 but usually #a to #b teaspoonfuls of a standard butter color#e to #aj gallons of cream will be found right1 varying according to the season and the breed of cows furnishing the milk4 ,the butter-fat in ,guernsey and ,jersey milk is naturally highly colored1 while that in ,holstein milk is comparatively white4 ,when the cows are on fresh pasture in the early summer the butter-fat is more highly colored than when they are on dry food4 ,the amount of coloring to be added to the cream is regulated to overcome such variations and make the butter of uniform color all the year round4 ,illustration3 ,adding the butter color ,churning4--,hundreds of varieties of churns have been constructed from time to time2 #b1jjj years ago ,pliny described the old dash churn much the same as still occasionally used on the farm1 and the principle involved in the process has not been changed4 ,the object is to make the fat globules conglomerate into grains that can be collected and leave as little butter-fat as possible in the buttermilk4 ,illustration3 ,old ,arabian churn made out of the skin of a goat ,illustration3 ,ancient churn ,illustration3 ,danish churn ,the best temperature for churning varies from #dh to #ef and must be determined by local conditions and experience4 ,to allow plenty of room for the cream to shake about1 the churn should not be much more than half full4 ,when the globules of fat suspended in the milk stick together and form granules as large as good sized pin-heads it is time to stop the churn and drain off the buttermilk4 ,if the butter fails to 8come0 in half an hour or forty minutes it may be because the cream in the churn is too warm or too cold4 ,a little cold or warm water1 as the case may be1 can be added as a simple remedy4 ,illustration3 ,churning room in a large modern creamery ,toward the end of the process care must be taken that the churn is stopped at the right moment1 when the butter will separate clear from the buttermilk4 ,after the buttermilk is drawn off pure cold water is poured into the churn and the butter granules are rinsed in it4 ,this water again is drawn off and fresh cold water put in4 ,illustration3 ,butter worker ,working the ,butter4--,the butter can now be taken out with a sieve and worked on the butter-worker1 or it may be worked in the churn4 8,working0 the butter consists in squeezing out the buttermilk and kneading the butter into a smooth but not 8greasy0 mass4 ,if it is too warm and if it is worked too much1 with a sliding motion instead of just pressing1 the butter is apt to become greasy4 ,if there seems to be any danger of greasiness1 it is better to stop and put the butter in a cool place for a few hours to recover its elasticity4 ,the working can then be finished safely4 ,salting4--,during this working process salt is added and thoroughly distributed and worked in4 ,about half an ounce of salt is used for a pound of butter4 ,composition of ,butter4--,when finished1 the butter ought not to contain more than #ab to #ae of water1 and there should be at least #hj of butter-fat4 ,if all the butter-fat originally in the milk could be taken out in the butter1 #ajj lbs4 of #d milk should yield #d4hh 7#d4hh lbs47 of butter with #hb butter-fat4 ,but a little is lost in the skim milk and more in the buttermilk1 which usually contains fat1 so that about #d lbs4 is all the butter that can be expected from #ajj lbs4 of milk4 ,overrun4--,creamery men are much interested in the 8,overrun0 which means the increase from the churn over the amount of fat in the milk4 ,for instance1 if a quantity of milk containing #ajj lbs4 butter-fat as shown by the ,babcock ,test produces #aad lbs4 of finished butter1 the overrun is #ad4 ,the buttermaker who gets the largest overrun by reducing the loss of butter-fat in the skim milk and the buttermilk to a minimum1 keeping the percentage of water in the butter just below #af1 and yet producing high scoring butter1 is considered most efficient4 ,packing4--,for the market1 butter is packed in tubs or stone jars4 ,or it is molded in neat one-pound bricks and wrapped in parchment paper4 ,sweet ,butter4--,real 8sweet0 butter is churned from fresh1 sweet1 unsoured cream4 ,but usually the name is given to the unsalted and uncolored butter that many people relish4 ,without the salt it does not keep as well as ordinary butter1 and must be eaten quite fresh4 ,well-made salted butter will keep for months with ordinary care1 and in cold storage it may be kept a year4 ,but when it comes out of cold storage it must be used within a few weeks1 for butter1 like other cold storage foods1 will soon spoil and become rancid when it is exposed to a higher temperature for any length of time4 ,renovated ,butter4--,butter that has become old and rancid can be 8renovated40 ,the butter is melted and the butter-oil washed1--arated in the renovating plants1--and then churned with fine-flavored sour skim milk4 ,from the sour skim milk it gets back its old butter flavor4 ,the granular physical consistency of fresh butter is gained by pouring the emulsified mixture over cracked ice or into ice water4 ,by the time the excess of 8buttermilk0 has been removed by working1 and salt has been mixed in1 the renovated butter may be almost as good as fresh creamery butter4 ,oleomargarine or ,butterine is made in much the same way4 ,a mixture of beef-fat 7the soft part of beef-tallow7 and lard and cottonseed oil is churned with sour milk and worked and granulated like renovated butter4 ,for the better grades1 some of the finest creamery butter is mixed with it1 so that the mixture can hardly be distinguished from real butter4 ,coco-butter1 ,nut-butter1 etc41 in great variety1 are now also on the market as substitutes for butter1 all prepared in a similar way1 but lacking the vital unknown element that makes genuine butter so superior to substitutes4 ,,buttermilk ,if the cream has been carefully ripened1 with or without a pure culture starter1 and it has shown the proper sourness when churned1 the buttermilk will be of a pleasing taste and flavor4 ,its thickness will of course depend upon the amount of water1 if any1 added to the cream in the churn during the buttermaking4 ,if the buttermilk is to be used for human food care must be taken not to dilute it too much4 ,cooling ,essential4--,if buttermilk is left to stand for hours in a warm room1 fermentation goes on and may soon spoil the buttermilk by making it sloppy or bitter4 ,it should therefore be cooled at once when drawn from the churn2 if kept in ice water it may remain in fine flavor for several days4 ,well taken care of it is not only a pleasing and refreshing drink but eminently healthful4 ,in cooking1 too1 it can be used to advantage4 ,commercial ,buttermilk or ,cultured ,milk is simply carefully soured milk4 ,it can be made at home from fresh milk either whole or skimmed or partly skimmed4 ,partially skimmed milk containing from #a to #b butter-fat is plenty rich enough and even better for most purposes than whole milk4 ,the essential qualities of good buttermilk depend upon the proper ripening of the cream or milk1 the development of a pure 8breed0 of healthful bacteria in a clean field free from weeds4 ,such a plantation or 8culture0 may be grown in milk as well as in cream4 ,its function is to turn the sugar of milk into lactic acid under the development of pleasing flavors and whether the butter-fat is removed by the separator or by churning makes little difference4 ,in natural buttermilk there is always a little butter-fat--at least --left1 mostly in the form of fine granules1 too small to be retained in the butter4 ,if the same amount of butter-fat is left in skim milk and that is ripened and churned1 the product will be identically the same as natural buttermilk from ripened cream4 ,ripening4--,for best result the milk should be pasteurized1 not necessarily as thoroughly as for starters1 but sufficiently so as to destroy all obnoxious bacteria and give those introduced through a pure culture starter a chance to grow4 ,buttermilk may1 however1 also be made from good1 clean1 unpasteurized milk of good flavor4 ,whether pasteurized or not the milk is set to ripen with from #e to #aj starter at a temperature of from #fe to #ge4 ,the preparation of starters is described under 8,bacteria0 and the ripening of the milk for 8buttermilk0 is essentially the same process 7see also under ,ripening of cream for butter74 ,when ripened to the desired acidity1--say 4#e to 4#f by the acid test1--stop further fermentation by thorough cooling4 ,breaking up the ,curd4--,after cooling1 the ripened milk may be broken up fine and if vigorously shaken or 8churned0 it will remain smooth and creamy4 ,otherwise it may separate into curd and whey4 ,if churned long enough for the butter to form1 it becomes absolutely identical with real buttermilk4 ,but1 for all practical purposes1 a vigorous shaking for a few minutes is enough4 ,thick ,milk4--8,thick ,milk0 as eaten in ,scandinavia is made in the same way as commercial buttermilk1 except that the milk--rich whole milk--is set to ripen in the bowl in which it is to be served4 ,instead of being churned or stirred1 it is left thick1 to be served as a pudding1 like ,junket made from sweet milk4 ,the rich layer of cream that forms on top is excellent4 8,thick ,milk0 is eaten plain with the oatmeal for breakfast1 or as a dessert with grated stale bread and sugar spread over it4 ,the uses of buttermilk in making pancakes and for many other culinary purposes are mentioned in the chapter on 8,milk ,cookery40 ,illustration3 ,dr4 ,elie ,metchnikoff1 author of 8,the ,prolongation of ,life0 ,yoghourt or ,bulgarian ,sour ,milk is prepared with a culture of bacteria originally found in ,bulgaria where ,metchnikoff1 the late director of the ,pasteur ,institute of ,paris1 found people living to exceptional old age which he ascribed to the fact that their principal diet is sour milk of very high acidity4 ,the theory is that a luxurious growth of lactic acid bacilli1 acting as a germicide1 destroys other fermentations in the lower intestines4 ,the bacilli active in ,yoghourt require a somewhat higher temperature for their best growth than the lactic acid bacilli predominant in sour cream for the finest butter1 a fact which must be taken into consideration in preparing the various products4 ,,fermented ,,milk ,in the preparation of ,koumis1 ,kefir and other fermented milks of the same class1 ,yeast plays an important part1 changing some of the milk-sugar into the alcohol which is found in these preparations in quantities up to #b4 ,illustration3 ,baba ,vasilka1 #abf years old and her son1 ,tudor1 #aja2 ,bulgarian peasants whose principal food has been sour milk all their lives ,koumis was first made from mare's milk by the ,tartars1 but is now prepared in this country from cow's milk by the addition of sugar and yeast4 ,as carbonic acid is developed in the process it is quite effervescent and may be regarded both as a food and a stimulant4 ,it is sometimes prescribed by physicians in cases when the patient cannot retain other food4 ,kefir is a similar preparation originally made in the ,caucasus by a fermentation started by ,kefir grains which contain both yeast and various bacteria4 ,the dry ,kefir grains are soaked1 first in lukewarm water1 later in lukewarm milk1 for several days1 until they develop so much gas as to float on the top4 ,a couple of tablespoonfuls of the grains are then added to a quart of milk which is left to ferment at #gj ,f4 under frequent stirring or shaking4 ,when the fermentation is fully developed the grains are strained off and the milk is bottled and kept for #a to #b days at #fj4 ,the grains may be used at once again in fresh milk1 and when the manufacture is finished they may be dried and kept1 to be used again another time4 ,illustration3 ,kefir grains of natural size2 a1 b and c dried2 d1 e and f soaked 7,orla ,jensen1 ,milk ,bacteriology7 ---------------------------------------- -------------------------------- ,,chapter ,,iii ,,cheese ,illustration3 ,students making cheese in the ,university cheese factory1 ,madison1 ,wis4 ,most of the following pages on ,cheese were published in #aiah as a separate pamphlet to meet an urgent demand for brief directions along this line during the ,food ,conservation campaign4 ,the copy has1 however1 been revised and new material has been added with the view of making this chapter more useful to those who desire to study in detail the manufacture of various fancy foreign types of cheese such as ,edam1 ,swiss1 ,brick1 ,roquefort1 etc41 which are now made in this country in constantly increasing quantities4 ,for more complete directions in cheese making students are referred to 8,a ,b ,c in ,cheese ,making0 by ,j4 ,h4 ,monrad1 and other technical works4 ,cheese of a thousand different kinds is made1 varying in properties and appearance from the solid1 yet mellow and agreeable ,cheddar cheese to the semi-soft1 malodorous ,limburger1 the delicious1 soft ,neufchatel and ,cream cheese1 or the sweet ,myseost of ,norway4 ,in ,india cheese was made centuries ago2 to-day it is produced the world over1 in the caves of the ,swiss ,alps and in the most modern and scientific ,american cheese factories and laboratories4 ,of these myriad types we can here describe only a few4 ,cheese may be classified into that made with rennet and that made without4 ,of cheese made with rennet some is what is called hard1 some soft4 ,the ,english and ,american ,cheddar--the common ,american cheese--the ,dutch ,gouda and ,edam1 the ,swiss ,gruyere1 and the ,italian ,parmesan are all hard cheese made with rennet4 ,as examples of the soft varieties may be mentioned the ,french ,camembert and ,brie1 ,cream and ,neufchatel cheese4 ,in a class by themselves are such cheeses as the ,french ,roquefort1 the ,english ,stilton1 and the ,italian ,gorgonzola1 their peculiar flavors being derived from molds implanted in the curd4 ,illustration ,when cheese is made without rennet1 the milk is allowed to curdle by natural acidity or it is in some other way made acid4 ,among the varieties made by this method the common ,cottage cheese is the best known4 ,for many years imitations of foreign varieties such as ,swiss and ,limburger have been made in ,northern ,new ,york and ,wisconsin4 ,as a result of the war and the cutting off of foreign cheese imports1 the ,state of ,wisconsin has built up a large business in these fancy varieties4 ,new types have lately been added1 as the ,romano1 ,riggiano1 and ,myzethra1 which are of ,italian and ,greek origin4 ,some of these are made of whole milk1 some of partly-skimmed milk1 and others of the albumin of the whey4 ,let us briefly review the characteristic features in the making of the older types4 ,,cheddar ,,cheese ,for a hundred years or more this famous cheese has been made and marketed at the village of ,cheddar near ,bristol1 ,england4 ,in the middle of the nineteenth century a farmer in that neighborhood1 ,joseph ,harding of ,marksbury ,vale1 systematized the manufacture and it was his method that became the model for cheesemaking in ,america4 ,in this country it was first made in ,herkimer ,county1 ,n4,y41 where ,harry ,burrell not only made cheese for the home market1 but also exported to ,england1 and his son1 ,david ,h4 ,burrell1 at ,little ,falls later developed the machinery which became the standard for the ,american and ,canadian cheese factories4 ,the factory system by which cheese was made from milk brought together from several farms1 originated near ,rome1 ,n4,y41 and soon cheesemaking became an important industry throughout ,central and ,northern ,new ,york whence it spread into ,pennsylvania1 ,ohio and the ,west1 as well as to ,canada4 ,to-day ,wisconsin makes more cheese than all the other states together and ,canada largely supplies ,england with ,cheddar cheese of excellent quality4 ,illustration3 ,joseph ,harding1 who systematized the making of ,cheddar cheese in ,england ,illustration3 ,david ,h4 ,burrell1 who introduced laborsaving machinery and supplies in the cheese factories ,illustration3 ,jesse ,williams1 father of the ,american factory system ,the ,factory ,system ,the milk is delivered in the morning by the farmers at the factory and is weighed and strained through cheese-cloth into the cheese vat4 ,when it is all in the vat it is warmed to a temperature of #hf ,f4 by letting steam into the water surrounding the bottom and sides of the jacketed vat4 ,illustration3 ,a measuring glass and an accurate thermometer are indispensable ,illustration3 ,the ,marschall rennet test ,ripening4--,the milk should be slightly acid1 not noticeably sour1 yet sufficiently ripened for the proper fermentation to take place in the process that follows4 ,the best cheesemakers regulate the ripening by adding a starter to the sweet milk and allowing the lactic acid bacteria to multiply in the milk until a ,rennet ,test#f or ,acid ,test#g shows that the desired degree of acidity has been reached4 ,the starter may be sour whey or preferably prepared from sweet skim milk or whole milk with a commercial lactic acid culture as described in ,chapter ,i under ,ferments and ,buttermilk4 ,from #a to #b starter is usually sufficient4 ,an acidity of 4#ah to 4#bj or #b degrees on the ,rennet ,test is usually desired before the rennet is added4 ,illustration3 ,christian ,d4 ,a4 ,hansen1 inventor of commercial rennet extract ,illustration3 ,blowing up the rennets to dry them ,adding ,color and ,rennet4#h--;,if the cheese is to be colored1 from #a to #b ounces of liquid cheese color 7,annatto dissolved in an alkali7 per #a1jjj lbs4 of milk is now added and thoroughly mixed into the milk which is then set with rennet4 ,three ounces of a standard rennet extract to #a1jjj lbs4 of milk is usually sufficient4 ,enough should be used so that the milk will show beginning coagulation in #aj to #ae minutes and be ready to cut in #cj to #dj minutes4 ,the extract should be diluted with ten times as much water and is then poured into the milk under vigorous stirring so as to be thoroughly distributed and incorporated in the whole mass4 ,owing to the scarcity of the raw material for rennet extract during the war1 pepsin extracted from hogs' stomachs has been substituted in many factories and is used either in dry form or as a liquid extract instead of rennet extract4 ,with pepsin as the coagulant it is necessary to ripen the milk somewhat further than if rennet is used1 in fact to the danger-point where a little more acidity is apt to do harm and produce a dry and crumbly cheese and loss of butter-fat in the whey4 ,most cheesemakers therefore prefer rennet when they can get it4 ,the rennet having been added1 the milk is left undisturbed until a firm curd has been formed4 ,when the curd breaks or splits sharply before the finger pushed slowly through it1 it is ready to be 8cut40 ,illustration3 ,curd knives ,cutting4--,two sets of curd knives are used1 each consisting of a metal frame in which tinned steel blades are hung1 in one vertically and in the other horizontally4 ,the vertical knife is first carried slowly through the curd lengthwise and crosswise2 the horizontal set of blades is then moved carefully through the length of the vat4 ,when the cutting is over1 the entire mass should be in cubes about half an inch square4 ,the whey that begins to separate out should be clear and yellow4 ,milky whey is a sign that the butter-fat is escaping in it2 the curd has been broken up too violently4 ,in curdling1 the casein encases the butter-fat and the object of the breaking up of the curd in the vat is to expel the whey but retain the fat in the cheese4 8,cooking0 the ,curd4--,gentle heat is now applied to raise the temperature gradually to #ih or #ajj in the course of about #cj minutes4 ,meanwhile the small pieces of curd are kept floating in the whey by gentle stirring with a rake and the hands1 and are not allowed to pack at the bottom of the vat4 ,the heating is easily regulated by opening the steam valve little by little4 ,through the 8cooking0 the pieces of curd shrink to some extent and are hardened so that they will gradually stand livelier stirring without losing butter-fat4 ,after the cooking the curd is left for an hour or so in the whey for a slight acidity to develop and it is then shoved toward the sides of the vat and the whey is drained off4 ,here again the 8,acid ,test0 may assist in determining when the whey should be drawn4 ,illustration3 ,cutting the curd ,cheddaring or ,matting4--,after thorough draining1 the curd is packed together in the bottom of the vat or on a 8sink0 provided with a false bottom covered with cheese-cloth4 ,after fermenting for #aj or #ae minutes it is cut into large pieces which are again packed together for further matting4 ,the exact condition to be attained can be determined only by experience4 ,illustration3 8,cheddaring0 or 8,matting0 the curd ,a simple test1 the 8,hot ,iron ,test10 may1 however1 help the cheesemaker to judge of this point4 ,a handful of curd squeezed together and touched to a hot steam pipe or an iron rod heated almost red-hot in the fire under the boiler1 and slowly withdrawn1 will leave threads sticking to the iron4 ,depending upon the maturity of the curd1 the threads will break at a length of from to #b inches4 ,usually fermentation is considered sufficient when threads #a inches long are formed by this test4 ,illustration3 ,curd mill ,salting4--,the matting is then interrupted by breaking up and salting the curd4 ,this can be done by hand or by a curd-mill which cuts or breaks up the curd and permits a thorough mixing in of the salt4 ,two or three pounds of salt to one hundred pounds of curd1 or the curd from #a1jjj lbs4 of milk1 is the usual ratio4 ,pressing4--,stirring and cooling the salted curd to about #hj ,f4 makes it ready for packing into the hoops in which it is to be pressed4 ,the hoop is usually a cylinder of heavy tin with a 8follower0 of wood on which the pressure is applied4 ,before the curd is put in1 the hoop is lined with cheese-cloth which remains on the cheese1 when it is taken out4 ,the press mostly used in the factory is the continuous pressure 8gang-press0 in which a number of cheeses can be pressed at the same time4 ,curing4--,after #ah hours' pressure the cheese is taken out of the press and out of the hoop1 weighed and placed on a shelf or table in the curing room4 ,for the first week or ten days it is kept at a temperature of about #gj1 later the cheese is removed to a cooler room and possibly placed in cold storage4 ,usually it is paraffined to prevent too much drying and cracking of the rind4 ,illustration3 ,filling the curd into the hoops ,to cure a first-class ,cheddar cheese takes from three to six months1 but most of the ,american cheese is made to cure much more quickly and is eaten two to four months old4 ,indeed1 it is generally shipped from the factory eight to ten days old and whatever further curing it gets is in the warehouse of the commissionman or in the grocery store4 ,illustration3 ,the ,gang press ,form1 ,size and ,packing4--,the old style ,american cheese is cylindrical1 about #ad inches in diameter1 and varying in depth to weigh between #fj and #hj pounds4 ,various other forms are now often made1 square and long or in fancy shapes1 such as a ball or a pineapple4 ,aside from such freaks1 which have never become very popular1 other deviations from the large1 standard1 ,american ,cheddar1 are also made to a considerable extent4 ,people who have visited the beautiful ,national ,dairy ,shows held in turn in ,chicago1 ,springfield1 ,mass41 and ,columbus1 ,o41 the ,national ,milk and ,dairy ,farm ,expositions of ,new ,york ,city1 the ,ontario ,provincial ,fair held each year at ,toronto1 or the annual ,state ,fairs in ,new ,york1 ,wisconsin1 ,michigan and other cheesemaking sections will have in mind first the prominent exhibits of the regular ,cheddar1 showing a uniformity in texture1 form and taste that is really remarkable4 ,but one will also admire the variety of other forms4 ,there are the ,flats or ,twins1 packed two in a box and weighing together the same as one ,american2 the ,young ,americas packed four in a box2 the ,longhorns of six to eight inches in diameter2 others made like a loaf of bread and creased so that a pound or two may be cut off fairly accurately1 etc4 ,illustration3 ,taking the cheese out of the press ,the ,giant ,cheeses1 weighing five to six tons1 occasionally exhibited and cut up at ,world ,fairs and on similar occasions are1 like the pineapple cheese1 a curiosity rather than an industrial product4 ,one of the best forms1 in the writer's opinion1 is the small #e-lb4 cheese1 proportioned exactly like the large ,american4 ,this makes a suitable size for an average family1 the members of which have learned to appreciate a good cheese4 ,if it is made smaller1 too much is lost in the rind2 if larger it gets too old before it can be consumed by one family4 ,illustration3 ,curing room ,the larger cheeses are usually packed in neat1 snug-fitting elm-wood boxes1 with thin 8,scale ,boards0 on the top and bottom of the cheese1 the smaller ones in paraffined pressed pulp or pasteboard boxes4 ,cleaning the ,vats and ,utensils4--,like every other place where milk and its products are handled1 the cheese factory must be kept scrupulously clean4 ,vats and utensils should be rinsed first with cold or lukewarm water or whey1 then scrubbed with boiling hot water and if necessary with soda1 soap1 or washing powder4 ,the surroundings should be kept neat and attractive1 and the cheesemaker must see that the transportation cans are kept clean by the farmers and the milk delivered in good condition4 ,illustration3 ,cheese box ,yield4--,the yield is around #aj of the milk4 ,to make a pound of fresh cheese takes from nine to eleven pounds of milk4 ,in curing1 a part of the weight is lost by evaporation1 but this loss is reduced to a minimum by paraffining4 ,in some localities an increased yield is obtained by washing the curd and making it absorb all the water it can hold4 ,the process is not commendable and while it may sell to some extent1 in certain markets where a soft1 fresh cheese is liked1 8washed0 or 8soaked0 curd cheese can never compare favorably in quality with a well-made1 firm ,cheddar cheese that is mellowed down by long-time curing to a consistency so it will fairly melt in your mouth4 ,composition4--,the ,american cheese contains almost all the casein and the butter-fat of the milk1 besides such portions of the milk-albumin1 milk-sugar1 and mineral matter as are held in the water or whey which is retained in the cheese4 ,in round figures average ,american cheese contains equal parts of casein1 butter-fat and water1 #cj to #ce of each4 ,in order to protect the honest maker and the consumer and prevent 8soaking0 of the curd to an extent that may be considered fraudulent1 the dairy laws of the ,state of ,new ,york limit the contents of water permissible to #dj and #db respectively for certain classes of cheese4 ,qualities4--,a good ,cheddar cheese should be mellow1 yet solid1 without holes1 and of an agreeable taste1 neither sharp nor bitter4 ,cheese can be made of skim milk1 but it is hardly palatable4 ,in the fall of the year1 when the average milk is rich in butter-fat1 #a or #b butter-fat may be taken from the milk and the resulting partly-skimmed milk will still make a fairly good cheese1 hardly distinguishable from full cream cheese4 ,under the laws of the ,state of ,new ,york it must1 however1 be marked 8,skim ,milk ,cheese40 ,cheese ,made from ,pasteurized ,milk ,from time to time attempts have been made to make ,cheddar cheese from pasteurized milk4 ,if the milk is heated to #ade only1 and held for #cj minutes at such temperature1 its property to form a firm curd with rennet is not destroyed and it will make a fine cheese1 but if it is pasteurized at a higher temperature it will not curdle firmly until it is ripened or otherwise brought back to the condition required for satisfactory action of the rennet ferment4 ,thorough ripening with a pure culture starter will do it1 or an addition of muriatic acid will accomplish the same in a shorter time1 but care must be taken not to use too much1 which would make the cheese dry and crumbly4 ,dr4 ,j4 ,l4 ,sammis and ,a4 ,t4 ,bruhn of the ,wisconsin ,dairy ,school worked out the problem and systematized a process which is described in ,bulletin #afe of the ,u4 ,s4 ,department of ,agriculture and by which it is claimed a first-class cheese can be made regularly from thoroughly pasteurized milk4 ,making ,cheddar ,cheese on the ,farm ,illustration3 ,american outfit for farm cheese making ,illustration3 ,plain wooden vat and curd mill ,it takes quite a little experience to make a good ,cheddar cheese and1 unless one has the time and opportunity to study it and make it an every-day practice1 it is not as a rule advisable to attempt making ,cheddar cheese in the home from the milk of one or a few cows4 ,the amateur will usually find it easier to make ,neufchatel or ,cream or ,cottage cheese for home use or for the home market4 ,illustration3 ,danish kettle and cheese vat ,if ,cheddar cheese is to be made regularly it is best to get an outfit consisting of a small boiler and a jacketed vat1 although cheese may be made in a plain wooden tub or any other convenient vessel4 ,the double bottomed vat generally used in ,american as well as in ,danish dairies facilitates both the heating of the milk before setting and the 8cooking0 of the curd in the whey after cutting4 ,either low pressure steam1 or--better--water heated by steam1 is introduced in the space between the outer1 wooden bottom and the inner1 tinned steel or copper bottom4 ,if it is cool the milk should be warmed to #hf ,f4 ,in the summer it may be warm enough as it comes in1 fresh from the cow4 ,if not1 heat it by steam or by setting it in a 8shot-gun0 can in another vessel of hot water1 stirring frequently1 until the thermometer shows #hf4 ,it may be well to add a little buttermilk or sour whey from the preceding day1 or a pure culture starter made with ,buttermilk ,tablets1 not to exceed #a or #b4 ,illustration3 ,cutting the curd ,if it is desired to make colored cheese add a teaspoonful of liquid cheese color1 or cheese color tablet dissolved in warm water1 to #ajj pounds of milk1 more or less according to season and the shade of color desired in the cheese4 ,next add the rennet4 ,where cheese is made from less than #ejj lbs4 of milk ,rennet ,tablets are handy1 one tablet to #hj or #ajj lbs4 ,for less than #ej lbs4 of milk1 ,junket ,tablets may be used1 one to a gallon4 ,dissolve the tablet1 or tablets1 or fraction of a tablet1 as the case may be1 in cold water and stir the solution well into the milk1 making sure of thorough mixing4 ,let stand covered for half an hour until a firm curd is formed4 ,cut or break the curd very carefully with a big knife or spoon or home-made fork with wires across the prongs1 imitating as far as possible the operation with curd knives in the factory4 ,illustration3 ,taking the temperature of the milk in a shot-gun can ,illustration3 ,curd fork ,illustration3 ,mold or 8,hoop0 8,cook0 the curd as in factory cheesemaking4 ,if steam is not available1 allow the curd to settle and dip off some of the whey which is then heated and poured back on the curd so as to raise the temperature of the whole mass about #b degrees4 ,repeat this several times1 gradually raising the temperature to #ajj1 a few degrees at a time4 ,keep the curd gently stirred up and floating in the whey and do not allow it to lie on the bottom of the vat long enough to pack firmly together1 stirring once in a while until by smell and taste 7if not also by acid or hot iron tests7 it appears to be sufficiently fermented for the whey to be drawn1 a condition that can only be learned by experience4 ,this will be about two or three hours from the time the rennet is added4 ,illustration3 ,diagram of lever press ,illustration3 ,combined screw and lever press ,draw the whey and press more out of the curd with the hands4 ,let the curd mat and break it up alternately several times2 finally crumble and pulverize it and keep it stirred with the hands1 adding salt at the rate of three to four ounces to the curd from #ajj lbs4 of milk and continuing the stirring until the curd is cooled down to below #hj1 when it should be packed into the hoop and put to press4 ,this salting and cooling may take another hour4 ,the hoop may be made of wood or heavy tin of any size desired1 with a loose follower of wood4 ,the sides and bottom should be perforated to allow the whey to escape4 ,or it may be a cylinder without top or bottom1 placed on a corrugated piece of board4 ,line the hoop with cheese-cloth before putting in the curd4 ,illustration3 ,upright factory and dairy cheese press ,for pressing1 a home-made lever-press1 as outlined in the diagram1 may be made of a plank or bar1 one end of which 7,c71 is stuck under a piece of a board nailed on the wall while at the other end a weight 7,k7 is applied which may be moved in and out to regulate the pressure4 ,the hoop is placed under the plank at the fulcrum 7,k#a7 near the wall4 ,if a compound lever-press or a screw-press is available it is better4 ,it is important that the pressure is applied straight so as to make the cheese even and not one side lower than the other4 ,begin with light pressure and increase it gradually every hour until at night the full pressure is applied4 ,after an hour take the cheese out and turn it in the hoop1 then return it to the press and at night apply full pressure4 ,the next morning take it out and weigh it and place it on the shelf to cure in a room of moderate temperature1 turning it every day4 ,after a couple of weeks it may be removed to a cool cellar and rubbed with grease4 ,in two to three months it should be sufficiently matured for consumption4 ,,other ,,types ,,of ,,hard ,,cheese ,,made ,,with ,,rennet ,illustration3 ,a variety of domestic and foreign cheese made at the dairy school of the ,university of ,wisconsin ,in the manufacture of the ,dutch ,gouda1 the ,danish ,export1 and other similar types1 the 8cooking0 and matting of the curd1 characteristic of the ,english and ,american ,cheddar1 are more or less omitted4 ,otherwise the process and the result are not greatly different4 ,they are all 8hard0 or solid cheese of the same class1 though there are hundreds of varieties in different localities1 each with some peculiarity of its own4 ,illustration3 ,gouda cheese ,gouda ,cheese4--,the ,gouda1 like the ,danish ,export cheese1 is made from whole or partly-skimmed milk which is set with rennet at #ij ,f4 and is coagulated1 ready for cutting1 in fifteen to twenty minutes4 ,the curd is broken with the 8lyre10 so called1 a frame on which piano wires are suspended4 ,the curd is but slightly 8cooked0 and the whey is drawn while still sweet4 ,after being pressed with the hands in the vat to squeeze out the whey the curd1 still quite warm1 is put into wooden molds and worked and squeezed in them with the hands for half an hour to eliminate more whey1 when the mold is placed in a regular press for #ab to #ah hours4 ,to salt it the cheese is placed in a strong brine where it remains for several days4 ,it is then put on the shelf in the curing room where it is turned and rubbed daily and in four to six weeks it is marketed4 ,the cheese is about #aj inches in diameter by #d to #e inches high4 ,illustration3 ,the ,lyre ,edam ,cheese4--,the ball-shaped red ,edam is also made in ,holland by a similar method to that of the ,gouda4 ,fresh milk is set at from #ij to #ic ,f4 in summer and up to #ig in winter1--colored to a rather high yellow with ,annatto4 ,add sufficient rennet to coagulate the milk in #h to #ae minutes4 ,cut curd carefully with the 8lyre0 and break with fork into very fine pieces1 as small peas4 ,leave to settle for #c to #d minutes1 putting cover on the vat if the temperature in the room is below #fj4 ,when settled1 the curd is gently pushed into a heap which takes #e to #f minutes and the whey is removed with a dipper4 ,weight is applied for #e minutes and the tub or vat is tipped so the whey will drain off while the curd is held back with the dipper4 ,this pressing is repeated twice more for #d and #c minutes respectively4 ,illustration3 ,curing room in a ,gouda cheese factory ,the curd should now be elastic and firm and show a temperature1 in winter of at least #hc1 in summer at most #ij4 ,if necessary the temperature is regulated by pouring hot whey 7not exceeding #ajd7 or cold water over the curd4 ,the mold is then placed in the vat and two handfuls of curd put in which is squeezed and worked thoroughly with the hands4 ,more curd is added and worked in the same way and this is repeated until the mold is full with a large top on1 which is pressed with the hands for #d or #e minutes1 turning the cheese #c or #d times and opening the drain holes if plugged up4 ,some makers sprinkle a teaspoonful of fine salt in the bottom of the mold1 but in warm weather it is better to work in a quarter of an ounce of salt4 ,this work must be done quickly so the curd will not cool4 ,illustration3 ,mold for ,edam cheese ,when thus formed the cheese is dipped for #a or #b minutes in fresh whey heated to #abf 7in winter #aca7 and pressed with the hands in the mold for another #b minutes when it is carefully wiped off by rolling on a fine cloth to remove the last drop of whey4 ,the cheese is then wrapped in a fine cloth1 placed in the mold and put to press1 in the ,spring for #e to #g hours1 later in the year for #ab hours4 ,the cloth is now removed and the cheese is put in a larger mold which is placed in a water-tight salting box provided with a cover and a drain-hole in one end4 ,the first day a pinch of salt is put on the top of the cheese and the next the whole cheese is rolled in damp salt1 turned and put back in the mold1 a liberal quantity of salt being placed on the top4 ,this is repeated every day until the cheese from being soft and elastic becomes hard which as a rule takes #h to #aj days for a #d lb4 and #ab days for a #aj-ab lb4 cheese4 ,finally the cheese is left a few hours in the brine collected in the box1 washed1 wiped and placed on the shelf in the curing room4 ,the curing room should be light and well ventilated1 never above #gb nor below #de4 ,windows must not be opened to admit dry wind or moist air4 ,if too dry the cheese will crack and if too moist it will be covered with deleterious yellowish red fungi4 ,the cheese is turned daily the first month1 later every other day or twice a week4 ,when #bd to #cj days old the cheese is soaked for one hour in water of #fh to #gg1 washed with a brush1 dried for #bj to #dj minutes in the sun and returned to the shelf4 ,this is repeated two weeks later and then the cheese is painted with linseed oil and left on the shelf until shortly before shipping when it is scraped with a sharp knife and painted according to the demand of the particular market for which it is prepared2 yellowish with ,annatto for ,england and ,spain1 red with ,turnsole for other countries4 ,when dry it is rubbed with a little butter and red color4 ,swiss ,cheese4--,the ,swiss ,gruyere or ,emmenthal also belongs to this class4 ,it is characterized by its form and size1 being large1 round and flat1 weighing #ajj to #adj lbs4 or more1 and by the large holes which are wanted in ,swiss1 but not tolerated in ,american or ,dutch cheese4 ,it was formerly supposed that first-class ,swiss cheese could only be made in the ,alps1 but very good imitations have long been made in ,northern ,new ,york and in ,wisconsin4 ,besides in the usual large round form1 the same as the genuine imported ,emmenthaler1 ,american ,swiss or 8,switzer0 is also made in blocks1 six inches square and twenty inches long1 weighing #be to #cj lbs4 ,until lately ,swiss cheese has been made in the old-fashioned way1 the factory and tools being of the simplest description4 ,the milk was heated in a copper cauldron hanging on a crane1 enabling the cheesemaker to swing it on or off the fireplace4 ,nowadays the kettle is usually jacketed and heated with steam4 ,the round form is still preferred to the ,american cheese vat1 however1 as it adapts itself better to the peculiar method of handling the curd4 ,illustration3 ,swiss cheese ,the milk is set with rennet at a temperature of #ij ,f4 in summer and #ie in winter1 sufficient rennet being used to make a firm curd in thirty to forty minutes4 ,but very little color is added4 ,the curd is cut with a long1 sharp wooden knife1 the 8cheese sword10 first one way into sheets1 then1 as soon as the cuts stand clear1 beginning to expel the whey1 crossways1 into vertical sticks1 two inches square4 ,illustration3 ,scoop ,illustration3 ,cheese sword ,illustration3 ,cutting the curd with the scoop ,illustration3 ,tools for stirring the curd ,no horizontal knife is used1 but a few minutes after the last vertical cutting the curd is further broken by the 8scoop10 a wooden spoon or ladle about eight inches long1 thirteen inches wide1 one and one-half inches deep1 and provided with a short handle4 ,standing at one side of the kettle1 the cheesemaker scoops off a layer from the top and1 drawing the scoop towards himself1 drops the pieces of curd close to the side of the kettle4 ,this movement is repeated1 at first slowly1 then faster1 and soon the whole mass of curd is moving1 the pieces cut off going down along the side of the kettle and the rest of the sticks sliding upward along the other side1 to be attacked by the scoop as soon as they come to the top4 ,all the curd having been cut into square pieces1 it is further broken by the stirrer1 a stick at the lower end of which a few cross sticks or wings of brass wire are fixed1 the whole mass being kept in constant motion4 ,cooking the ,curd4--,after breaking up the curd to the size of peas or beans1 the stirring is discontinued for about ten minutes1 when it is begun again and the kettle is turned over the fire1 or steam is applied1 to heat the curd to #adj under constant stirring which is continued for #de to #fj minutes after this temperature has been reached4 ,the condition of the curd is judged by squeezing a handful and noticing its elasticity and consistency4 ,it is important to stop stirring at the right moment4 ,more whey is expelled in making ,swiss cheese than for ,cheddar cheese4 ,the cooking and agitating having been finished1 the mass1 which now consists of grains the size of wheat1 is once more stirred up with such force as to make it form a funnel at the center and it is then left at rest for five to ten minutes4 ,the curd1 forming a rather solid cake at the bottom of the kettle1 is now lifted out without being broken4 ,one end of a large piece of cloth is folded around a flexible rod4 ,bending over the kettle the maker takes hold of both ends of the rod and gathering the other end of the cloth between his teeth1 pushes the rod down along the farther side of the kettle1 letting it follow the bottom towards himself until the whole mass of curd is gathered in the cloth1 when it is lifted out of the kettle and placed in the hoop on the press table4 ,the hoop can be enlarged or diminished to take care of a varying amount of curd which is put into it in the same solid cake as formed in the kettle without being broken4 ,pressure is applied1 at first1 gently1 later heavier and after half an hour the cheese is taken out1 turned and provided with fresh bandage1 put back into press and left till the next day4 ,illustration3 ,in ,swiss cheese making the curd is lifted out of the vat with a strong cloth ,curing and ,salting4--,the cheese is first placed in a curing room above ground and heated in winter4 ,after a few weeks it is removed to the cellar4 ,sometimes three to five cheese are piled one on the top of the other for a few days with a few handfuls of salt between them4 ,the salting proper is done by rubbing and brushing dry salt and the brine formed from same into the cheese1--altogether #d to #e lbs4 of salt to #ajj lbs4 of cheese4 ,every day it is rubbed with a dry rag and the cheese is turned and salted on the other side until the salt is thoroughly incorporated4 ,illustration3 ,swiss cheese press ,the cheese is cured for at least #ajj days in the factory and is usually stored for another three to six months by the dealer before it is ready for the consumer4 ,roquefort4--,the ,french ,roquefort is inoculated with a mold from stale bread which spreads through the cheese and produces the peculiar flavor of this type4 ,it is made from sheep's milk and was formerly cured in cool subterranean caverns1 but now in elaborate curing houses4 ,in this country imitation ,roquefort is made of cow's milk and cured in cold storage4 ,it should be remembered1 however1 that sheep's milk is very rich in fat and that a rich ,roquefort that will compare favorably with the genuine cannot be made from cow's milk without an addition of cream if sheep's or goat's milk is not available4 ,in ,france a small addition of cow's milk to the sheep's milk--not to exceed #aj--;is often used4 ,around ,roquefort a milk ewe produces on an average #ace lbs4 of milk a year1 which makes up to #ce lbs4 of cheese4 ,illustration3 ,milking the ewes at ,roquefort1 ,france 7,g4 ,ellbrecht7 ,the milk is set at about #hj with rennet sufficient to coagulate it in #a to #b hours4 ,to cut or break and stir the curd1 tools similar to those used in the manufacture of ,dutch cheese are employed and stirring is continued until the pieces of curd are about the size of peas when the whey is dipped off and the curd is further broken with the hand and placed on a cloth to drain4 ,in fifteen minutes it is ready to be put into the hoops which are either of glazed stoneware or perforated tin1 #h inches in diameter by #d in4 high4 ,ground stale1 moldy bread is sprinkled in the curd as it is put into the hoop1 at the rate of #a part of bread to #aj1jjj parts of curd4 ,this moldy bread is prepared from #b parts of wheat flour and #a part of rye flour leavened with sour yeast and vinegar and baked hard4 ,the loaf is placed in a dark1 moist cellar to mold4 ,in six weeks it is penetrated with mold when it is dried at #hf and pulverized1 forming the powder used for inoculation into the cheese-curd4 ,when the hoops are filled they are placed in large wooden boxes at a temperature of #fe to #gj for the whey to drain off4 ,the first few days the cheese is turned three times a day1 later once a day1 and when five days old it is brought into the curing room where it remains until it is firm enough to be shipped to the large cold storage establishments1 where it is taken care of until ready for the general market4 ,in the 8caves0 a high degree of moisture1 a low temperature--#dj to #ej--;and pure air are essential conditions4 ,the cheese is first salted by being rubbed repeatedly with salt on all sides4 ,the slime forming on the surface is brushed or scraped off so as not to prevent the admission of air1 which is essential to the curing4 ,in order to further facilitate the penetration with air the cheese is now pricked with numerous needles by means of a machine and placed on the shelf in the cave where the proper moisture and temperature are maintained4 ,various fermentations are now developing1 one after another1 regulated by scraping1 ventilation1 etc41 until in six to twelve weeks the cheese is ready for the market and is packed for shipment in paper or in tinfoil and in wicker baskets or airtight boxes1 according to destination1--for home consumption or for export4 ,illustration3 ,curing room in a ,roquefort cheese factory 7,g4 ,ellbrecht7 ,parmesan ,cheese is an ,italian cheese made mostly in the ,valley of the ,river ,po and named from the ,city of ,parma4 ,it is produced from partly-skimmed milk and is allowed to become hard and dry1 being used grated with macaroni4 ,the milk is set with rennet at a comparatively high temperature1 about #ie ,f41 and when it is firmly curdled it is broken up and stirred rather vigorously1 which makes the curd fine and dry4 ,color is now added--powdered ,saffron--at the rate of #j4e gram to #ajj kg4 milk4 ,the curd is cooked slowly under constant stirring to a temperature up towards #ajj when the whey should be perceptibly acid4 ,the curd is then allowed to settle in the round kettle and when fairly firm it is lifted up in a cloth1 the same as in ,swiss cheesemaking4 ,the mold is also much the same as the ,swiss and the curd is but slightly pressed4 ,in the course of the day the cheese is turned once or twice and put into fresh cloth4 ,the next day it is put into the curing room when it is rubbed with salt4 ,in a few months the cheese is cured and is then scraped and polished with linseed oil4 ,sometimes it is kept in storage two or three years in a dark room at a temperature of #fc ,f4 ,the composition averages3 #cb water1 #ba fat1 #da nitrogenous matters and #f ash4 ,illustration3 ,caccio ,cavallo ,caccio ,cavallo is made in ,southern ,italy of a form almost like a beetroot4 ,the milk is set with rennet at about #ie ,f4 and after the curd has been broken up the whey is dipped off and heated to boiling when it is poured back on the curd4 ,the mass is then allowed to ferment eight to fourteen hours according to the temperature of the air4 ,the quality of the cheese depends largely on this fermentation4 ,the fermented curd is cut into pieces and submerged in boiling water and is then kneaded and formed into the desired shape4 ,after lying in cold water for two hours and in brine for thirty hours it is dried and smoked until it attains a fine golden color4 ,it is made in various sizes1 from #e to #bj pounds1 and the yield is said to vary from #aj to #af of the milk4 ,caccio ,cavallo is eaten on bread as well as with macaroni and is much relished by the ,italians4 ,limburger1 ,brick1 ,munster and other similar semi-soft cheese of the proverbial strong flavor1 originated in ,belgium and ,bavaria1 but are now largely made in ,northern ,new ,york and ,wisconsin as well4 ,for ,limburger the milk is not ripened as for ,cheddar but is set with rennet quite sweet at a temperature of about #ij2 the curd is cut rather soft1 care being taken1 however1 not to lose butter-fat4 ,the curd is but slightly 8cooked10 to a temperature not to exceed #if1 and is not salted in the vat but is dipped out into perforated wooden boxes or molds about #e inches square and left to drain without pressure4 ,the cheese are placed edgeways like bricks on shelves and are rubbed with salt and turned every day until cured4 ,during the curing process moisture exudes and a fermentation takes place which develops the well-known 8,limburger0 flavor4 ,after eight or ten weeks the cheese is packed in paper and tinfoil and is ready for the market4 ,brick cheese is something between a ,cheddar and a ,limburger1 of a milder flavor than either1 not as hard as the former but firmer than the latter4 ,the milk is slightly ripened and is set with rennet at #hf so as to coagulate in #bj minutes4 ,the curd is 8cooked0 to #aaj or more and is not allowed to 8mat0 as for ,cheddar cheese1 but is dipped out of the vat before much acidity has developed1 into the molds1 which are rectangular boxes without top or bottom placed on a draining table where the whey runs off4 ,the mold is usually #e inches wide1 #h inches deep and #aj inches long4 ,when it is filled with curd a follower is put on the top and a slight weight1 a couple of bricks1 on the follower4 ,the cheese is turned a few times and the next day it is taken out of the mold and placed on the salting table4 ,the salting is done by rubbing the cheese on all sides with salt which penetrates the curd and draws out moisture4 ,this is repeated for #c days and the cheese is then left to cure1 being washed and wiped off every week to prevent molding4 ,brick cheese is shipped one or two months old4 ,it is wrapped in paper and packed twenty in a box4 ,munster ,cheese is very much the same as ,brick except for the form1 it being round1 molded in a perforated tin hoop instead of the box used for ,limburger and ,brick4 ,,soft ,,rennet ,,cheese ,the soft cheese made with rennet may be classified as fresh and cured4 ,neufchatel4--,the fresh soft cheese of the ,neufchatel or ,cream ,cheese type is easily made and may be produced in any house from a small quantity of milk4 ,the milk is set at a comparatively low temperature1 usually #gb ,f41 with very little rennet1 just enough to coagulate the milk in about eighteen hours4 ,during that time a slight acidity develops in the milk4 ,when it is firmly curdled it is carefully dipped on to cheese-cloth suspended on a frame1 or into cotton bags where it drains overnight4 ,to make the cheese quickly a starter is sometimes used and more rennet employed4 ,the milk is heated to #hj ,f41 #be starter and #g c4c4 of rennet extract1 or one rennet tablet per hundred pounds of milk1 are added and the milk curdles in about #cj minutes4 ,after draining for a few hours the curd is gently pressed for a similar time4 ,when the whey is fairly well expelled1 the curd is kneaded or run through a meat cutter with a little salt1 not more than #b oz4 to #aj lbs4 of curd4 ,the outfit and the manipulation is essentially the same as described under ,cottage cheese4 ,a superior quality is obtained by pasteurizing the milk and if that is done a pure culture starter should always be used4 ,if the slow setting method is used a very small amount of starter1 say 1 is sufficient1 but when the quick process is employed #aj to #be may be added4 ,illustration3 ,molding ,neufchatel cheese ,to give it a good appearance for market1 the cheese is molded in little tin molds very much like a quarter-pound baking powder can with open ends4 ,the cylindrical roll of cheese is wrapped in parchment paper and tinfoil and is immediately ready for consumption4 ,in an ice box it will keep for a week or so4 ,neufchatel cheese may be made from whole milk or partly-skimmed milk4 ,the yield is from #aj to #bj lbs4 out of #ajj lbs4 of milk4 ,cream ,cheese is usually made in the same way4 ,a mixture of cream and milk containing about #aj butter-fat is used1 though sometimes the cream is not added until the time of salting4 ,the mold is square1 #b0 #a0 #b0 deep4 ,these soft kinds of cheese are often mixed with chopped peppers1 olives or nuts and make excellent sandwiches4 ,cured ,soft ,cheese4--,for ,cream or ,neufchatel cheese1 made for curing1 the curd is salted more than for fresh cheese1 or the molded cheese is rolled in salt4 ,for a week or two it is placed in a curing room on straw mats or the like where it ferments slightly before being wrapped and packed for shipment4 ,french ,soft ,cheese4--,the many forms of ,french soft cheese as represented by the ,brie1 the ,camembert1 etc41 are subjected to special fermentations which give to each its peculiar flavor4 ,attempts have been made to use pure cultures of the bacteria active in such fermentations and so reduce the art of cheesemaking to a more scientific process4 ,but it has been found that any desired kind of cheese cannot be made simply by adding a culture of this or that bacterium to pasteurized milk4 ,of vastly greater importance for the development of the proper bacteria and flavor is the handling of the milk and the curd by the experienced cheesemaker4 ,inoculation with a pure culture alone does not make the special cheese wanted4 ,,cheese ,,made ,,without ,,rennet ,illustration3 ,mono-service jar ,cottage ,cheese4--,of the sour milk types the common ,cottage ,cheese is the best known4 ,it is made from skim milk which in a warm room will curdle when sour1 whether rennet and a starter are used or not4 ,the thick sour milk is heated to anywhere between #ajj and #abj and dipped into bags of cheese-cloth hung up for draining4 ,the next day light pressure is applied for #ab to #bd hours1 when the curd is kneaded1 slightly salted1 formed into balls and wrapped in parchment paper or packed into jars4 ,for this purpose paraffined paper jars are very practical4 ,the more the curd is heated in the whey the drier will be the cheese4 ,often it is improved by allowing the curd to become rather dry and then working new milk or a little cream into it1 according to the use to which it is to be put--whether it is for bakers' stock or for the table4 ,simple directions for making ,cottage cheese are given in ,farmers' ,bulletin #hej and ,a4 ,i4 #ag1 issued by the ,united ,states ,department of ,agriculture from which we reprint the following and copy the accompanying illustrations3 ,illustration3 ,pouring the curdled milk on cloth to drain 8,one gallon of skim milk will make about #a pounds of cheese4 ,if the milk is sweet it should be placed in a pan and allowed to remain in a clean warm place at a temperature of about #ge ,f41 until it clabbers4 ,the clabbered milk should have a clean1 sour flavor4 ,ordinarily this will take about #cj hours1 but when it is desirable to hasten the process a small quantity of clean-flavored sour milk may be mixed with the sweet milk4 8,as soon as the milk has thickened or firmly clabbered it should be cut into pieces #b inches square1 after which the curd should be stirred thoroughly with a spoon4 ,place the pan of broken curd in a vessel of hot water so as to raise the temperature to #ajj ,f4 ,cook at that temperature for about #cj minutes1 during which time stir gently with a spoon for #a minute at #e-minute intervals4 ,illustration3 ,lifting the cloth back and forth to facilitate draining 8,at the conclusion of the heating1 pour the curd and whey into a small cheese-cloth bag 7a clean salt bag will do nicely7 and hang the bag in a fruit-strainer rack to drain1 or the curd may be poured into a colander or a strainer over which a piece of cheese-cloth has been laid4 ,after #e or #aj minutes work the curd toward the center with a spoon4 ,raising and lowering the ends of the cloth helps to make the whey drain faster4 ,to complete the draining tie the end of the bag together and hang it up4 ,since there is some danger that the curd will become too dry1 draining should stop when the whey ceases to flow in a steady stream4 ,illustration3 ,pressing the curd 8,the curd is then emptied from the bag and worked with a spoon or a butter paddle until it becomes fine in grain1 smooth1 and of the consistency of mashed potatoes4 ,sour or sweet cream may be added to increase the smoothness and palatability and improve the flavor4 ,then the cheese is salted according to taste1 about one teaspoonful to a pound of curd4 8,because of the ease with which the cheese can be made it is desirable to make it often so that it may be eaten fresh1 although if it is kept cold it will not spoil for several days4 ,if the cheese is not to be eaten promptly it should be stored in an earthenware or glass vessel rather than in one of tin or wood1 and kept in a cold place40 ,illustration3 ,apparatus needed in making cottage cheese ,making ,cottage ,cheese with ,rennet4--,in the bulletin mentioned a method is also given for making the cheese with rennet or pepsin4 ,junket ,tablets make a convenient form of rennet to be used for this purpose4 ,the advantages claimed for this method are3 #a4 ,a finer textured and more uniform cheese4 #b4 ,the making requires less time and attention4 #c4 ,losses of fat in the whey are reduced4 ,the process is the same as described above except that a solution of ,junket ,tablets is added to the milk at the rate of one tablet to #ajj lbs4 of milk4 ,for less milk use a fraction of a tablet1 or dissolve one tablet in ten tablespoonfuls of water and use one spoonful of the solution for each #aj lbs4 of milk4 ,if a starter is used the rennet solution is added immediately after the starter is put in2 if no starter is used the milk is left for five or six hours at #hj ,f4 to ripen before adding the rennet4 ,the milk will curdle overnight4 ,after draining for thirty minutes on cotton sheeting the ends of the cloth are tied together and a weight is placed on top to press the curd gently until the desired consistency is attained4 ,salt may be worked in at the rate of #b ounces to #aj lbs4 of curd4 ,if desired1 add sweet or sour cream at the rate of pint to #aj lbs4 of curd or pint of cream to the product from #cj lbs4 of milk4 ,it will be seen that ,cottage cheese made with rennet is really the same as ,neufchatel cheese1 the only difference being in the form and packing or wrapping of the finished cheese4 ,snappy ,cheese4--,by allowing the sour skim milk curd to ferment under careful regulation1 a variety of sharp1 snappy1 more or less hard cheese can be made4 ,though there is no general demand for them1 some kinds are quite popular in their own restricted localities4 ,the ,danish ,appetite cheese is only one of the many varieties which have as many names4 ,club ,cheese and similar varieties are made by grinding up old dry cheese with a little butter and packing the product in jars or other attractive packages4 ,american1 ,roquefort1 or any other well-known type may be used as the stock for these cheeses4 ,everywhere they are favorites in dining cars and lunch rooms4 ,illustration3 ,milking the goat in ,norway ,whey ,cheese4--,in ,switzerland the so-called ,zieger cheese is made from sour whey1 the albumin being coagulated by heat and1 with whatever butter-fat there may be left in the whey1 skimmed off the top4 ,in ,norway ,myseost 78,ost0 is ,norwegian for cheese7 is made by boiling down whey almost to dryness4 ,if goat milk is available to mix in1 it improves the cheese4 ,the main substance is sugar of milk and the cheese has a sweet1 syrupy flavor4 ,,milk ,,sugar ,the by-product1 sugar of milk1 is produced by acidifying the whey1 heating to boiling and neutralizing with lime until the albumin is coagulated4 ,it is then filtered out and the clarified liquid is concentrated in vacuum4 ,from the thick syrup the sugar is allowed to crystallize out1 leaving the salts or mineral matters 7milk-ash7 in the remaining liquid4 ,the use of milk-sugar is limited to medicinal purposes and for modifying milk for infants4 ,the production is therefore not very extensive4 ,,casein ,in a number of creameries casein is produced from skim milk by precipitating it with an acid and drying and pulverizing the precipitate4 ,casein is widely used as a substitute for ivory1 in billiard balls1 buttons1 etc4 ,it is also used as glue1 and as a binder in paints4 ,,milk ,,powder ,the production and use of dry milk has increased enormously during the last few years and the processes of manufacture have been improved well-nigh to perfection4 ,there are several methods practiced1 the most important being the following3 ,the ,just-,hatmaker1 in which a large metal drum or cylinder revolves slowly in a tank of milk4 ,the drum is heated by steam inside and1 as it rolls out of the milk1 the metal surface picks up a thin film of milk which quickly dries and is removed by a scraper4 ,the ,eckenberg process employs vacuum evaporating pans1 like those used for making condensed milk and maple syrup4 ,the ,merrell-,soule ,company's method consists in driving a blast of hot air into a fine spray of milk1 which at once reduces the milk to a fine powder4 ,in the 8,economic0 process the milk is dried by hot air the same as in the ,merrell-,soule method1 but in dropping through a tower from a height of some #cj feet the milk meets several blasts of air of different temperatures4 ,it is claimed that in this way alone rich milk and cream may be reduced to a powder without injury to1 or change of1 the original fat globules4 ,skim ,milk ,powder4--,beautiful skim milk powders are now made which dissolve perfectly in water4 ,containing1 as they do1 the extremely nourishing constituents of the fatless milk in a most palatable form1 they can be used in baking and in many food products to great advantage4 ,whole ,milk ,powder4--,until recently dried whole milk was not produced of good keeping quality as the butter-fat had a tendency to become rancid before many months4 ,but improvements are constantly being made and milk powders of every degree of richness bid fair to take the place of fresh milk on board ships and in other places where milk must be kept a long time before being used4 ,in many new food preparations of value1 milk powder is filling a long-felt want4 ,dissolved in #h or #i times as much water1 milk powder makes a liquid almost identical with pasteurized fresh milk4 ,it has already been mentioned under the chapter on 8,cream0 and under 8,ice ,cream0 how skim milk powder and unsalted butter1 emulsified in a suitable amount of water or milk1 make an excellent material for ice cream4 ,,condensed ,,and ,,evaporated ,,milk ,milk cannot be boiled down in a common open kettle or steam boiler without being scorched4 ,evaporating or condensing is therefore usually done in a vacuum pan at a low temperature4 ,condensed to one-third of its volume and excluded from the air by canning1 milk will keep well for months1 and has many uses as a substitute for fresh milk4 ,often sugar is added as a preservative1 and where sugar would be added anyway1 as in coffee1 ice cream1 etc41 this is unobjectionable4 ,for purposes where sugar is not wanted1 unsweetened condensed or evaporated milk is on the market1 so carefully made that the taste of the original milk is hardly changed at all by the process4 ,when water is added in the proportion of two parts of water to one of the evaporated milk1 the fluid obtained excels even that from milk powder in its resemblance to fresh milk4 ,,whey ,whey is a by-product in cheesemaking4 ,usually it is fed to hogs and especially together with grain or bran it makes an excellent food for them4 ,but whey is also prepared for human food4 ,in the hospital or in the home it serves as a substitute for milk when a mild diet of easily digested food is temporarily required for a weak stomach4 ,for such purposes it must not be allowed to become acid as in cheesemaking1 but should be prepared as the chief product from sweet new milk or freshly separated skim milk4 ,the sweet milk is set with rennet--one ,junket ,tablet1 dissolved in cold water1 to a quart of milk--at a temperature of #ij to #ajj ,f4 ,as soon as a firm curd is formed it is carefully broken up and transferred to a strainer of cheese-cloth4 ,unless it is to be used at once1 the whey strained off should be immediately cooled to #ej or lower4 ,if left at a higher temperature it will soon become sour4 ,a teaspoonful of limewater to a quart1 or a pinch of soda1 will help to keep it sweet4 ,still1 in any event1 it should not be kept long1 but prepared fresh when required4 ---------------------------------------- -------------------------------- ,,chapter ,,iv ,,milk ,,as ,a ,,food ,milk is first of all the food for the young1--until a certain age the only food1 and a perfect food4 ,it contains but little refuse or waste and is under favorable conditions almost wholly digestible4 ,,nutrients ,all foods contain certain groups of nutrients which may be classified according to various functions in nutrition and their chemical composition4 ,protein4--,the protein group of nutrients contains nitrogen and is necessary for building up the tissues of the body1 the muscles and the tendons which also contain nitrogen4 ,only by this group can tissues wasted by constant wear and tear be rebuilt4 ,proteins are the flesh-forming group4 ,to some degree the proteins or albuminoids are also active in producing fat in the body1 but the other groups of nutrients1 especially the fats1 also contribute4 ,fats and ,carbohydrates4--,another important function of food is to produce and maintain the animal heat4 ,the main sources of this necessity are the fats and the carbohydrates1 so called because they consist of the element carbon combined with oxygen and hydrogen1 the last two in the exact proportion in which they are combined in water4 ,all of these three groups furnish the fuel1 so to speak1 for the body1 but they are not equal in this respect4 ,pound for pound1 when burned in the body1 the fats yield #b times as much heat as protein or the carbohydrates4 ,mineral ,matters4--,finally there are in all foods the mineral matters1 a group containing a number of salts which are indispensable because they are constituents of every part of the body4 ,phosphate of lime1 for instance1 makes up one-half of the substance of the bones1 and the sulphates and chlorides of potash and soda1 iron1 etc41 are everywhere present in smaller quantities4 ,no food in which any of them is lacking is complete4 ,relation4--,the value of a food depends largely upon the relation of one group of nutrients to another4 ,proper nutrition can only be obtained when a sufficient amount of flesh-forming as well as of heat-producing nutrients are present1 when the 8nutritive ratio0 is properly balanced for the particular purpose in view1 be it the growth of the child1 the maintenance of the body1 the restoration of matter consumed by labor of body or brain1 or the supply of heat to make up for cold surroundings4 ,milk contains all of these groups of nutrients4 ,the protein is represented in milk by the casein and albumin1 the fats by the butter-fat1 the carbohydrates by milk-sugar1 and the mineral matters by the milk-ash4 ,human milk contains them in a perfect proportion for infants1 and for all purposes of nutrition cow's milk may be used to make up a 8balanced ration10 if not alone1 then in connection with other food4 ,nutritive ,ratio4--,as we said before1 the 8nutritive ratio0 of a food means the ratio of its flesh-forming constituents--proteins--to its heat-producing nutrients--carbohydrates and fats4 ,cow's milk1 containing #c4be protein1 #d fat and #e milk-sugar1 has a nutritive ratio of #a 3 #d4c1 i4 e41 #a part of protein to #d4c parts of heat-giving nutrients1 counting the fat equal to #b of carbohydrates 7multiplying the #d fat by #b makes #i1 added to the #e of sugar1 makes #ad2 #c4be to #ad equals #a to #d4c74 ,skim milk1 containing #c4d protein1 #j4b fat1 and #e4a sugar1 has a ratio of #a 3 #a4f 7#c4d 3 #e4de74 ,mother's milk1 containing #b protein1 #d fat1 and #f4e carbohydrates1 has a ratio of #a 3 #g4ge4 ,to substitute cow's milk for mother's1 it must therefore be 8modified40 ,calories4--,another way of comparing various foods than by the nutritive ratio is by measuring their 8fuel value0 or energy-producing capacity4 ,the amount of heat required to raise the temperature of one kilogram of water #a ,c41 or one pound #d ,f41 is called a calorie4 ,by extensive feeding experiments the caloric value of the various nutrient groups has been estimated as follows3 ,protein at #ahbj calories per pound#i ,fats at #djdj calories per pound ,carbohydrates at #ahbj calories per pound ,measured by this rule the fuel value of3 ,whole milk is #caj calories per pound ,skim milk is #afj calories per pound ,full cream #ahhe calories per cheese is pound ,butter is #cdaj calories per pound ,compared with other food1 milk1 although not suited to act as the sole food of adults1 is one of the best and cheapest articles of diet1 and should be much more extensively used4 ,the following table1 compiled by specialists of the ,u4 ,s4 ,department of ,agriculture1 shows the quantities of various foods needed to supply as much protein or energy as #a quart of milk3 ,protein ,energy #a quart of milk is equal to--#a quart of milk is equal to-- #g ounces of sirloin steak #aa4c ounces of sirloin #f ounces of round steak steak #d4c eggs #ad4i ounces of round steak #h4f ounces of fowl #i eggs #ad4e ounces of fowl ,another method of comparison is shown by the table below1 in which the relative value of certain foods as economical sources of protein is given3 ,is as cheap as ,milk at-- sirloin steak at-- ,or eggs at-- #g cents a quart #af4c cents a pound#ag4f cents a dozen #h cents a quart #ah4f cents a pound#bj4a cents a dozen #i cents a quart #ba4j cents a pound#bb4f cents a dozen #aj cents a quart#bc4c cents a pound#be4a cents a dozen #ab cents a quart#bg4i cents a pound#cj4b cents a dozen #ae cents a quart#cd4i cents a pound#cg4g cents a dozen ,according to this table1 if milk is selling at #aj cents a quart1 sirloin steak must sell as low as #bc4c cents a pound1 and eggs at #be4a cents a dozen to supply protein at equal cost4 ,to ,supply ,energy at ,equal ,cost ,sirloin steak ,when milk is-- must not ,and eggs not be more than-- more than-- #g cents a quart #i4i cents a pound #i4c cents a dozen #h cents a quart #aa4c cents a pound#aj4f cents a dozen #i cents a quart #ab4h cents a pound#aa4i cents a dozen #aj cents a quart#ad4b cents a pound#ac4b cents a dozen #ab cents a quart#ag4j cents a pound#ae4i cents a dozen #ae cents a quart#ba4c cents a pound#ai4h cents a dozen ,fallacy of ,theoretical ,valuation4--,while the contents of protein and the ratio between digestible protein and fats and carbohydrates on one hand1 and the fuel or energy value on the other1 have long been the only recognized measures for food values1 they are admittedly quite inadequate and insufficient and although they are a great help when used with discrimination in making up food rations1 they are often abused by persons who do not take their fallacies into consideration4 ,illustration3 ,dr4 ,e4 ,v4 ,mc,collum 8,something ,unknown40--,recent investigations by ,dr4 ,f4 ,g4 ,hopkins1 of ,cambridge1 ,england1 and ,dr4 ,e4 ,v4 ,mc,collum1 formerly of ,wisconsin1 now of the ,johns ,hopkins ,university1 have proven conclusively that one food ingredient cannot always be substituted for another with impunity even though the most searching chemical analysis shows them both alike in contents and digestibility4 ,there is 8,something ,unknown0 in certain foods--8,vitamines0 some call it--essential especially in promoting the growth of the young1 which our present knowledge of chemistry cannot explain4 ,in ,bulletin ,no4 #ag of the ,wisconsin ,experiment ,station experiments with the feeding of rats are described which show how butter-fat could not be replaced in the ration by vegetable fats of apparently the same composition and digestibility without disastrous results1 and similar conditions have been found in regard to other foodstuffs1 proteins as well as fats4 ,the yolk of eggs and butter-fat contain this unknown something which is absolutely essential for the growth of the child and which is missing in most substitutes1 especially in lard and vegetable fats4 ,illustration3 ,the rat on the left got five per cent of cottonseed oil and the one on the right got instead one and a half per cent of butter-fat1 otherwise their rations were alike4 ,these results are typical for any ration made up of purified foodstuffs with butter-fat in them as compared with any fat of plant origin4 ,the plant fats lack an unknown something without which growth cannot proceed4 ,the above illustration is from the work of ,mc,collum and ,davis at the ,wisconsin ,experiment ,station4 ,realizing the fallacy of the old rules for making up rations for the feeding of farm animals1 ,professor ,evvard of ,iowa is trying the reliability of the instincts of animals as a guide to the proper selection of the most favorable combinations and proportions of food ingredients4#aj ,we mention these experiments as a warning against placing too great reliance on the caloric theory or the relation of nutrients in making up food rations4 ,we have yet much to learn and the good housewife trying to cook according to scientific rules will do well not to neglect the palatability of the food1 but to watch the 8instinct0 which causes the child or the adult to reject or approve of1 and enjoy1 the food1 which in most cases is a better guide than calories or protein contents1 or the ration between the various groups of nutrients4 ,,care ,,of ,,milk ,,in ,,the ,,home ,if received fresh and warm from the cow1 milk should at once be strained through absorbent cotton or several thicknesses of cheese-cloth into wide-mouthed bottles or glass jars and placed in running water or ice water to cool as quickly as possible4 ,if obtained from the milkman it may be left in the bottle in which it is received4 ,the practice of delivering milk 8loose10 dipping it from the wagon1 should not be permitted1 and is fast being abolished4 ,public safety demands that it should be bottled on the farm or in the creamery or milk station under sanitary conditions4 ,keep the ,milk ,cool4--,if the milk when delivered at the house is not cold enough to keep sweet as long as desired1 it should1 we repeat1 be placed in ice water or cold running water until thoroughly cooled4 ,even if the air is cold1 in the ice box1 for instance1 the milk cannot be cooled quickly enough without water4 ,after it has been cooled in water it may be put in the ice box4 ,in most ice boxes the temperature is allowed to rise higher than is generally supposed1 and it is better to keep the milk bottle next to the ice than in the food compartments4 ,illustration3 ,a clean ice box ,milk and cream easily absorb flavors from the air and should not be kept in open vessels next to other food4 ,any housekeeper knows how quickly milk or cream will be tainted by standing in the same compartment with onions or muskmelons2 if the bottle is not covered1 milk may also be contaminated by other less noticeable but more harmful vapors from nearby products4 ,let the milkman furnish you with some extra milk bottle caps1 or cover your milk bottle with an inverted tumbler4 ,as has been shown in previous chapters1 milk is a favorable soil for all sorts of germs and bacteria to grow in4 ,it must therefore be kept from contamination with the utmost care1 and everything that comes in contact with it must be scrupulously clean4 ,top-,milk4--,when the milk has been standing at rest three or four hours1 the top-milk will be considerably richer than the rest4 ,if such rich milk is wanted for any particular purpose it may be poured off1 to be eaten with cereals1 berries1 etc4 ,in twelve hours most of the cream will rise and may be skimmed off1 although thirty-six or even forty-eight hours may be required to get all that can be obtained by setting4 ,the half-skimmed milk left when the top-milk has been removed after #c to #f hours' setting will still contain #b or more of butter-fat and is very good for drinking2 even the skim milk from which the cream has been taken after #ab hours' setting is still an excellent beverage1 provided it is sweet4 ,perfectly skimmed1 almost entirely fatless1 milk may be used in various ways in cooking1 to make up for lack of protein in many other food products4 ,but care must be taken that it is pure and sweet1 or rather1 its condition1 sweet or sour1 must be under the perfect control of the housekeeper4 ,if a sample of milk will stand scalding or even boiling without curdling1 it is usually fresh and in good condition for any use4 ,on the other hand1 if it curdles by scalding1 it is beyond control and it may or may not make good sour milk1 depending on the bacteria working in it4 ,,milk ,,for ,,infants ,illustration ,comparing cow's milk with mother's milk1 it will be seen that the latter contains less protein1 about the same percentage of fat and more carbohydrates than the former4 ,a comparison may be made from the following table of average composition in round figures3 ,fuel ,water ,total ,protein ,fat ,milk- ,mineral value solids sugar mattersper lb4 ,per ,per ,per ,per ,per ,per ,calories cent cent cent cent cent cent ,mother's ,milk #hg #ac #b #d #f4e #j4e #caf ,cow's ,milk #hg #ac #c4be #d #e #j4ge #cab ,modifying ,milk4--,undiluted cow's milk is too rich in protein and in salts for infants and1 when fed without modification1 must be diluted with an equal amount of water during the first two or three months4 ,such dilution1 however1 also reduces the percentage of fat1 which should remain the same1 and of carbohydrates1 which should be increased4 ,in order to modify or 8humanize0 cow's milk so as to make its composition nearly the same as that of mother's milk1 simple dilution with water is therefore not sufficient4 ,there are1 however1 various other methods which may be used to advantage4 ,for instance1 top-milk from a bottle of fresh milk which has stood #d or #f hours in ice water will contain #f to #h of fat4 ,by diluting this with an equal part of water1 the percentage of protein1 fat and mineral matter will be about right1 and sugar1 either cane-sugar or milk-sugar1 may be added to supply the carbohydrates4 ,or carefully prepared sweet whey containing milk-sugar1 or barley water1 may be added to the thin cream in place of some of the pure water4 ,the following recipes have been used with good results3 ,mrs4 ,pospyhala's ,recipe ,infant ,food4--,warm #a quarts of milk to blood heat4 ,remove from fire and add one ,junket ,tablet dissolved in a spoonful of cold water4 ,let the milk set until it forms a solid mass1 then stir it up in order to break the curd4 ,place it back on the fire and stir until quite smooth1 not allowing it to get any warmer than blood heat4 ,it is then ready to strain through two thicknesses of cheese-cloth and care must be taken to squeeze well so as to obtain as much of the whey as possible1 which is very important4 ,add one tablespoonful of sugar to sweeten4 ,pour into nursing bottles1 the amount being according to the age of the baby4 ,a sufficient number of bottles are prepared for #bd hours' feeding4 ,care should be taken to keep the milk in a cool place as it will sour the same as fresh milk4 ,every time the baby is fed the milk must be warmed by placing the bottle in a pan of water and heating to the right temperature4 ,mrs4 ,rorer's ,recipe ,where cow's milk1 even when diluted1 or partly modified as in the home fashion1 disagrees with the infant1 this mixture may be used with good results3 heat two quarts of milk to #ajj ,f4 ,add two ,junket ,tablets dissolved in a tablespoonful of cold water4 ,when the milk is congealed and perfectly solid draw through it backward and forward an ordinary four-tined silver fork2 this will separate the curd4 ,strain through two thicknesses of cheese-cloth1 saving the whey as this is the part you are to use2 add a pint of water1 a half ounce of sugar of milk1 three ounces of cream and four ounces of the white of egg4 ,the whites may be dropped into a quart fruit jar1 a pint of the whey added1 the top screwed on and the jar thoroughly shaken until the whites are well mixed with the whey2 then add them to the remaining quantity and stand at once in a very cold place4 ,this will be given in quantities from two to three ounces in an ordinary nursing bottle4 ,,recipes of the ,nathan ,straus ,laboratories ,formula by ,dr4 ,a4 ,r4 ,green for #ast to #dth week3-- ounces of #af ,cream #c ounces of ,full ,milk #ai ounces of ,water #a ounces ,milk ,sugar ,this mixture fills #h bottles--each to contain #c ounces4 ,feed #b hours apart4 ,formula by ,prof4 ,a4 ,jacobi for #c;d to #gth month3-- #ah ounces of ,full ,milk #ah ounces of ,barley ,water #a ounces of ,cane ,sugar #bj grains of ,table ,salt 7less than teaspoonful7 ,this mixture fills #f bottles--each to contain #f ounces4 ,feed #c hours apart4 ,formula by ,prof4 ,r4 ,g4 ,freeman for #ast to #c;d month3-- #a ounces of #af ,cream #c ounces of ,full ,milk #ac ounces of ,water ounce ,lime ,water #a ounce ,milk-,sugar ,this mixture fills #f bottles--each to contain #c ounces4 ,feed #c hours apart4 ,formula by ,dr4 ,a4 ,f4 ,hess for #gth to #ith month3-- #bb ounces of ,full ,milk #g ounces of ,oat or ,barley ,water #a ounces of ,cane ,sugar #cj grains of ,table ,salt 7about teaspoonful7 ,this mixture fills #e bottles--each to contain #f ounces4 ,feed #c hours apart4 ,formula by ,prof4 ,r4 ,g4 ,freeman for #b;d to #fth month3-- #ah ounces of ,full ,milk #af ounces of ,water #a ounces of ,limewater #a ounces of ,milk ,sugar ,this mixture fills #f bottles--each to contain #f ounces4 ,feed #c hours apart4 ,after #ith month3-- ,full pasteurized milk1 #h ounces every #d hours4 ,when the modified milk can be obtained from a dairy laboratory where it is prepared with scientific care and accuracy1 it is better to use it than to depend on home-made preparations1 and in many cases a doctor's prescription may be necessary4 ,even if the modified cow's milk is prepared so as to contain apparently the same proportion of the various groups of nutrients as mother's milk1 there may still be some essential difference4 ,for instance1 the protein in human milk consists mainly of albumin1 while that of cow's milk is mostly casein4 ,it is often a question whether the individual baby can digest the casein without trouble4 ,a trifle of rennet ferment1--a fraction of a ,junket ,tablet1--added to the modified cow's milk just before feeding may be beneficial to overcome that defect4 ,a little limewater also is healthful as it neutralizes any acid that may develop in the mixture4 ,for the particular needs of the individual baby1 a competent doctor should be asked to prescribe4 ,,milk ,,for ,,growing ,,children ,illustration ,when the child is big enough to thrive on undiluted1 unmodified cow's milk1 it should not only be allowed1 but urged1 to continue on a diet in which this1 the best of all foods1 is the most essential part4 ,an excellent form in which to feed milk to the growing child is junket4 ,eaten slowly with a spoon as a pudding1 it is exposed to the action of digestion much better than milk swallowed by the glassful in a hurry and even if it is cold there is no danger of defective rennet action in the stomach because such action has already taken place4 ,doctors still disagree as to the desirability of pasteurizing milk for young children 7see 8,pasteurization10 ,chapter ,i71 some holding that the digestibility is affected by the process4 ,the truth is probably that strong pasteurization at a temperature above #aeg and holding the heated milk unnecessarily long at such high temperature do change the properties of the milk so as to make it harder to digest1 but that the main difficulty is in the change of diet from raw to pasteurized milk or vice versa4 ,let the child get used to the change by making it gradual1 diminishing the amount of one and increasing the amount of the other from day to day in a week1 until the change is completed1 and there will usually be little if any trouble4 ,the secretions of digestive ferments in the stomach soon adapt themselves to the change in the food4 ,the same holds good in case of other changes1 as1 for instance1 from whole milk to more or less fatless milk1 with additions of cereals or other partial substitutes2--it is always advisable to make any change in the child's diet gradual4 ---------------------------------------- -------------------------------- ,,chapter ,v ,,milk ,,cookery ,milk should also be used a great deal more than it is by grown persons1 not only as a drink but in the daily cookery4 ,in some homes milk in some form is a part of every menu and the meals are more delicious1 attractive and nourishing than the ordinary milkless diet1 and are also less expensive1 as the milk takes the place of part of the meat4 ,dr4 ,graham ,tusk of ,cornell ,university1 who represented the ,united ,states on the ,interallied ,council of ,alimentation1 says3 8,no family of five should spend any money for meat until three quarts of milk have been purchased1 and this should be done even though the price of milk should go to twenty cents a quart4 ,absolutely nothing in the food line will keep children so healthy as their daily supply of milk40 ,in cooking with milk it is well to remember3 #a4 ,that1 although milk is a liquid1 it contains a large amount of solid food and of exceedingly nourishing1 palatable and easily digestible food1 much more than many vegetables or fruits4 ,while milk has #ac of solid matter1 water-melon has only #b1 turnips #d1 beets #ab1 etc4 ,when substituting milk for water1 you add nourishment to the food and it is well to keep in mind the ingredients1--the amount of protein1 fat1 etc41 added in the form of milk1 which may take the place of other similar ingredients in the combination4 #b4 ,that if milk is even but slightly sour1 or if some other acid is added to it1--in the form of fruit1 for instance1--it is apt to curdle by scalding or boiling4 ,the limits of a single chapter do not allow many recipes to be given1 but a few are furnished under each of the several kinds of milk dishes1 and a clever domestic science pupil or the ordinary good housekeeper and cook can easily add to these recipes indefinitely1 by following out the simple suggestions offered4 ,all measurements are level4 ,,soups ,cream ,soups4--,so-called cream soups may be made with or without the addition of meat stock4 ,for example3 ,asparagus ,soup #c cups veal or chicken broth #a can asparagus cup butter cup flour #a qt4 scalded milk ,salt and pepper ,reserve tips of asparagus4 ,add stalks to cold stock1 boil fifteen minutes1 rub through sieve1 thicken with butter and flour cooked together1 add milk1 tips1 salt and pepper4 ,if fresh asparagus is used1 cut one bunch in small pieces1 boil in as little water as will cover1 remove tough bits of stalk1 add two cups stock and proceed as above4 ,cream of ,celery ,soup #c cups veal or chicken broth #c cups celery cut in inch pieces #d cups milk ,yolks #b eggs cup cream ,salt and pepper ,boil celery in broth till tender4 ,rub through sieve1 add milk1 bring to the boiling point and add egg yolks beaten and diluted with cream4 ,spinach ,soup #d cups broth #b qts4 spinach #c cups boiling water #b cups milk cup butter cup flour ,salt and pepper ,wash the spinach and cook thirty minutes in boiling water to which teaspoon soda has been added4 ,drain and chop fine4 ,add stock and butter and flour cooked together1 milk and seasoning4 ,cauliflower1 mushrooms1 lettuce1 string beans1 onions and other vegetables may be used for soups in the same way4 ,in all of these recipes milk may be substituted for the stock4 ,the soups will be more nourishing1 many like them better1 and they are more easily prepared4 ,if canned vegetables are used they may be added to the thickened milk1 which should be made in the proportions of one quart of milk to two tablespoons butter or substitute and two tablespoons flour4 ,one can of beans1 peas1 asparagus1 or corn1 may be added to three pints of thickened milk4 ,if fresh vegetables are used1 they should be boiled in as little water as possible and this water added with the vegetables to the hot1 thickened milk4 ,the addition of one-half to one cup of cream to these soups improves their taste but is not necessary4 ,if the cream is whipped and added just before serving1 the appearance is also much improved4 ,the vegetables may be pressed through a sieve or not1 as preferred4 ,if the soup is to be served in cups it is better to do this or chop the vegetables very fine1 but if the soup is to be served in soup plates it looks attractive and is more substantial if the vegetables are cut in inch pieces and left in the soup4 ,all cooks are familiar with cornlet soup1 tomato bisque1 and oyster and clam stews1 the foundation of which is also milk4 ,plenty of good recipes for them can be found in any standard cook book4 ,cereal ,cream ,soups4--,there is another class of soups used much in ,europe but1 unfortunately1 little known here4 ,they are very nourishing1 easy of preparation1 and delicious4 ,a few recipes will suffice to introduce the housewife to this class of soups and she can then easily add to the varieties herself4 ,her family will enjoy the new dishes for their good taste and their novelty4 ,croutons1 crackers1 zwieback1 or toast may be served with any of them4 ,they should always be prepared in a double boiler4 ,rice ,soup #a qt4 milk cup rice #a tablespoon butter #a tablespoon sugar ,heat the milk in a double boiler1 add the rice and cook two hours4 ,add sugar and butter4 ,sprinkle cinnamon on each plate of soup when serving4 ,sago ,soup #a qt4 milk #d tablespoons sago #a tablespoon butter #a egg yolk #b tablespoons sugar ,heat the milk in a double boiler1 add sago and cook one-half hour4 ,care must be taken to stir the mixture often when the sago is first added or it will lump4 ,add butter and egg yolk beaten with sugar4 ,oatmeal ,soup #a cup oat flakes #a pint boiling water #b tablespoons sugar #a pint milk #a tablespoon butter ,add oat flakes to water and boil one-half hour4 ,add milk and boil one-half hour1 add sugar and butter4 ,farina or ,cream of ,wheat ,soup #c pints milk cup farina or cream of wheat #a tablespoon butter #a tablespoon sugar ,scald milk and add cereal slowly4 ,cook one hour and add butter and sugar and a sprinkling of nutmeg4 ,milk ,chowders ,chowders are also a very acceptable way of serving milk4 ,for rich chowders the proportions used are3 ,two cups of milk or of milk and water1 #a cup of potatoes cut into small pieces and #a pound of fish4 ,for flavoring add an onion fried in two tablespoons of fat tried out from salt pork4 ,while these proportions make a rich dish1 it is possible to reduce the amount of fish greatly1 to leave it out entirely1 to use small portions of left-over fish or some salt codfish which has been freshened1 or to substitute corn for it4 ,such dishes are palatable and of reasonably high nutritive value1 providing the greater part of the liquid used is milk4 ,similar1 but less rich and thick1 is3 ,milk ,stew #a qt4 of milk #a cupful raw potatoes cut into small pieces #b tablespoonfuls of butter or bacon fat #a cupful of codfish cut into small pieces or just enough to flavor the stew ,soak the fish in lukewarm water until it is soft and the salt removed4 ,cook the potatoes in water until tender1 drain them1 add the milk and codfish1 and bring to the boiling point2 add the butter and salt to taste4 ,in place of the codfish1 fresh fish1 clams1 oysters1 or a little chipped beef may be used4 ,or the fish may be omitted and the soup made savory and palatable by adding a few drops of onion juice1 or cheese or a vegetable cut into small pieces and cooked thoroughly4 ,,milk ,,cereals ,most cereals are better cooked in milk than in water and those not familiar with this method have no idea of the many good dishes which they can thus easily provide for their families4 ,cereals so prepared make an especially good wholesome breakfast or supper for school children and the writer has never seen an adult1 who1 on a cold night1 did not enjoy a dish of rice1 or corn meal1 boiled in milk and served with cream and sugar for supper4 ,milk cereals must always be cooked in a double boiler and the milk must be hot when the cereal is added4 ,rice #a cup to #c cups milk1 boil #b hours ,cornmeal #a cup to #d cups milk1 boil #a to #b hours ,fine ,hominy #a cup to #d cups milk1 boil #a hour ,cream of ,wheat #a cup to #d cups milk1 boil #a hour ,farina #a cup to #d cups milk1 boil #a hour ,cream of ,wheat or ,farina ,pudding is also delicious4 ,it is prepared in the same way1 but cup of cereal only is added to #a quart hot milk4 ,just before serving1 a teaspoonful of vanilla is added1 and two beaten eggs are folded in4 ,it is eaten with cream1 or milk1 and sugar1 or with maple syrup4 ,,luncheon ,,and ,,supper ,,dishes ,dishes prepared principally of milk1 with the addition of either eggs1 cheese1 meat1 or vegetables are particularly adapted for luncheon or supper use4 ,here again a few standard recipes are given which can be varied to make any desired number of good1 wholesome and delicious dishes4 ,creamed ,dishes4--,the same sauce may be used to cream cold chicken1 lamb1 veal1 chipped beef1 and cold boiled or baked fish1 canned salmon1 lobster or shrimps1 according to the following recipe3 ,creamed ,chicken #b cups cold cooked chicken cut into dice #c tablespoons butter #c tablespoons flour #a cups milk ,salt and pepper ,melt butter and add the flour and milk4 ,bring to the boiling point and add diced chicken4 ,season with salt and pepper4 ,many grate a small onion into the sauce before adding the chicken4 ,the writer does not favor indiscriminate use of onion as it tends to make all dishes taste alike4 ,it seems better to use sometimes a little celery or celery salt1 sometimes an onion1 and again frequently no flavor but the chicken or meat or fish4 ,one's cooking is thus more distinctive and varied4 ,if the creamed mixture is turned into a baking dish1 covered with buttered bread or cracker crumbs and browned in the oven1 the result is even more pleasing4 ,such a sauce flavored with cheese makes a good and very nutritious gravy to pour over cauliflower and cabbage or to serve with boiled rice or hominy or poured over toast4 ,,creamed ,,vegetables ,in creaming vegetables the proportion is usually #a cup of sauce to #b cups of vegetables4 ,potatoes1 asparagus1 cauliflower1 boiled onions1 beans1 and carrots1 beets or peas are all delicious served in this way4 ,eggs and ,asparagus ,cream asparagus4 ,arrange in a baking dish1 alternate layers of the asparagus and slices of hard boiled eggs4 ,cover with buttered crumbs and bake till crumbs are a delicate brown4 ,souffles4--,souffles are always delightful1 and while many consider them difficult to make they are really very simple and if made correctly are always to be depended upon4 ,they should1 however1 be eaten at once when baked4 ,salmon1 chicken1 lamb1 veal1 ham and cheese1 and also many vegetables such as asparagus1 cauliflower and peas may be prepared in this way4 ,elaborate recipes are often given1 but the following is entirely sufficient and always satisfactory3 #b cups chopped meat or vegetables cut fine #b cups thick white sauce ,yolks of #b eggs ,whites of #b eggs ,to the meat or vegetables add white sauce 7#b tablespoons butter and #c tablespoons flour to #a cup milk7 and beaten yolks4 ,cool and add whites beaten stiff4 ,bake #cj minutes in moderate oven4 ,this makes a dish large enough to serve four or five persons4 ,a similar dish1 ,cheese ,fondu1 is also good1 and can stand longer than a souffle before serving4 ,cheese ,fondu #b cups milk #b cups minced cheese #a cup bread crumbs #b eggs beaten ,bake in a hot oven for twenty minutes4 ,variations of this dish are made by substituting one cup minced ham for one cup of the cheese1 or by using two cups of ham and omitting the cheese altogether4 ,,milk ,,toast ,a very good way to serve milk toast is to toast bread thoroughly and to pour hot milk over it at the time of serving4 ,in serving milk toast in this way all the dishes should be kept very hot4 ,a heavy earthenware pitcher may be used for serving the hot milk1 as it retains heat for a long time4 ,,eggs ,,poached ,,in ,,milk ,eggs are much better poached in milk than in water4 ,if served on toast the hot milk may be poured on the egg if a soft toast is desired4 ,if not1 dip the eggs out of the milk with a perforated spoon and lay on the toast in the usual way1 adding salt and butter4 ,,cheese ,,dishes ,,as ,,meat ,,substitutes ,meat is wholesome and relished by most persons1 yet it is not essential to a well-balanced meal1 and there are many housekeepers who1 for one reason or another1 are interested in lessening the amount of meat which they provide or to substitute some other foods for it4 ,cheese naturally suggests itself as a substitute for meat1 since it is rich in the same kinds of nutrients which meat supplies1 is a staple food with which everyone is familiar1 and is one which can be used in a great variety of ways4 ,in substituting cheese for meat1 pains should be taken to serve dishes which are relished by members of the family4 ,a number of recipes for dishes which are made with cheese follow3 ,cheese ,soup #a qt4 milk #a onion grated #a blade mace #b tablespoons butter #b tablespoons flour c4 grated cheese #b egg yolks #a teaspoon salt teaspoon white pepper ,scald milk1 onion1 mace and pepper pod4 ,melt butter in saucepan1 blend flour with melted butter4 ,strain milk and seasonings and add gradually to flour mixture1 stirring all the time4 ,return to double boiler to cook4 ,when creamy1 add the cheese1 salt and pepper1 stirring until cheese is melted4 ,then pour over well-beaten egg yolks1 stirring all the time4 ,whip until frothing and serve4 ,delmonico ,potatoes ,arrange creamed potatoes and grated cheese in alternate layers4 ,cover with buttered crumbs and bake till crumbs are brown4 ,stuffed ,potatoes with ,cheese ,split hot baked potatoes lengthwise and remove contents without injuring skin of potato4 ,put potato through ricer or mash1 add salt and pepper to taste and enough hot milk to make of proper consistency4 ,beat until light1 refill the skin1 piling up lightly4 ,sprinkle thickly with grated cheese and reheat in oven until cheese is melted and a delicate brown4 ,macaroni with ,cheese #a cup macaroni #b qts4 boiling salted water #b cups white sauce #a cup grated cheese #a cup buttered bread or cracker crumbs ,break macaroni into one-inch pieces4 ,cook in boiling water until tender4 7,if macaroni is put in a wire basket in kettle1 it will not stick to the kettle47 ,drain and run cold water through it4 ,make sauce3 #b tablespoons butter #b tablespoons flour #a teaspoon salt #b cups milk ,add cheese and macaroni4 ,cover with crumbs and bake until crumbs are brown4 ,rice ,baked with ,cheese #a cup rice #b qts4 boiling salted water lb4 grated cheese ,milk ,buttered crumbs 7bread or cracker7 ,add rice to boiling water4 ,when tender drain1 cover bottom of buttered baking dish1 sprinkle with grated cheese and a little paprika4 ,add alternate layers of rice and cheese until dish is full4 ,add milk nearly to fill dish4 ,cover with crumbs and bake until milk is absorbed and crumbs are brown4 ,cheese ,souffle with ,bread ,crumbs #a cup scalded milk #a cup soft1 stale bread crumbs lb4 mild cheese1 cut in small pieces #a tablespoon butter teaspoon salt #b egg yolks #b egg whites ,mix milk1 bread crumbs1 cheese1 melted butter and salt4 ,add yolks of eggs beaten until lemon colored4 ,cut and fold in whites of eggs beaten until stiff4 ,pour into a buttered baking dish and bake twenty minutes in a moderate oven4 ,cheese ,souffle #b tablespoons butter #c tablespoons flour cup scalded milk teaspoon salt ,few grains cayenne cup grated cheese ,yolks of #c eggs ,whites of #c eggs ,melt the butter in a saucepan1 add the flour and mix well2 add scalded milk gradually and seasonings2 cook two minutes4 ,remove pan to back of stove and add cheese and well-beaten yolks of eggs4 ,set pan where mixture will cool4 ,when cold1 add the whites of eggs beaten until stiff and dry4 ,turn into a buttered baking dish and bake twenty minutes in a slow oven4 ,serve the moment it comes from the oven4 ,english ,monkey #a cup bread crumbs #b cups milk #a cup grated cheese teaspoon salt teaspoon white pepper or paprika #a egg #a tablespoon melted butter ,scald milk in double boiler and add bread crumbs to it4 ,then add grated cheese1 melted butter and seasonings4 ,cook in double boiler until cheese is melted2 add the slightly-beaten egg gradually4 ,cook five minutes and serve on dry toast4 ,cheese ,omelette ,no4 #a #d eggs teaspoon salt ,few grains pepper #d tablespoons hot water #a tablespoons butter #a cup grated cheese ,beat yolks of eggs thoroughly2 add salt1 pepper and hot water4 ,beat whites till stiff and dry2 add cheese and fold into first mixture4 ,melt butter in pan1 turn in mixture and cook slowly4 ,when well raised and a delicate brown underneath1 place pan in hot oven to cook top4 ,fold and turn on hot platter4 ,cheese ,omelette ,no4 #b ,make as above1 omitting cheese4 ,make two cups of hot1 white sauce2 add #a cup grated cheese1 melt and pour around the omelette4 ,baked ,eggs with ,cheese #d eggs #a cup grated cheese #a cup soft bread crumbs teaspoon salt ,few grains cayenne #b cups white sauce ,break the eggs into a buttered baking dish and cook in hot oven until they begin to turn white around the edges4 ,then cover eggs with the white sauce and over this put the mixture of crumbs1 cheese and seasonings4 ,brown in very hot oven1 so eggs will not be overcooked by time cheese is brown4 ,if preferred1 or for variety1 the cheese may be added to the white sauce and only the seasoned crumbs put on the top4 ,boston ,roast #a can kidney beans or same amount of cooked beans ,salt lb4 grated cheese ,bread crumbs ,mash beans or put them through a meat grinder4 ,add the cheese and sufficient bread crumbs to make the mixture stiff enough to be formed into a roll4 ,place in buttered baking pan and bake in moderate oven4 ,baste frequently with one-half cup hot water1 in which one tablespoon butter is melted4 ,serve the roast with tomato sauce4 ,if desired1 a few drops of onion juice or a little finely chopped onion may be added to flavor this dish4 ,camouflaged ,cabbage ,remove the heart from a small cabbage1 cut or chop the remainder into half inch pieces1 boil in salted water exactly twenty minutes and drain4 ,for one pint of this cooked cabbage make a sauce of3 #b tablespoons butter #b tablespoons flour cup milk cup cheese ,when thoroughly blended add the cabbage2 cover with buttered crumbs and bake twenty minutes4 ,the result is a good dish for supper or luncheon and it is well named4 ,,cheese ,,salads ,cheese and ,pimento ,salad ,stuff canned pimentos with cream cheese1 cut into slices1 place on lettuce leaves and serve with mayonnaise dressing4 ,cheese and ,celery ,salad ,select celery stalks with deep grooves in them2 wash and dry on clean towel4 ,mix a small cream cheese with a bit of salt1 and cup finely chopped nuts 7pecans are best74 ,fill grooves in celery stalk with the cheese mixture and chill4 ,when ready to serve cut stalks into small pieces with sharp knife4 ,serve on lettuce leaves with ,french dressing4 ,for a pleasant addition to fruit salad1 fill tender celery stalks with roquefort cheese1 and lay one or two on each plate of salad4 ,pepper and ,cheese ,salad ,remove top and seeds from a sweet green pepper4 ,scald it with boiling water1 letting it stand in water about ten minutes4 ,mix soft cream cheese with chopped nuts1 or with tiny cubes of cooked beets and fill pepper with this mixture2 chill well1 cut in thin slices with sharp knife and serve on bed of head lettuce with ,french dressing4 ,apples can also be used 7with cheese and nuts7 by removing core without breaking the apple4 ,,cottage ,,cheese 7,see also under the chapter on ,cheese7 ,all that has been said of cheese as a valuable food and as a substitute for meat1 applies equally to cottage cheese and it is so easily prepared1 inexpensive and generally relished that it should be used much more freely than it is4 ,the following recipes are only a few of the many that might be given1 but the careful cook should evolve other combinations equally attractive4 ,cottage ,cheese by ,government ,method 7,from ,food ,administration ,bulletin7 ,unit1 #a gallon4 ,for lesser amounts1 measurements to be divided accordingly4 ,take #a gallon of sweet skim milk2 add cup of clean1 sour milk and stir as it is put in4 ,raise the temperature in hot water to #ge degrees ,fahrenheit1 using a dairy thermometer4 ,remove from heat and place where it is to remain until set4 ,add of a junket tablet thoroughly dissolved in a tablespoon of cold water2 stir while adding4 ,cover with cloth and leave for #ab to #af hours in even temperature1 about #ge degrees ,fahrenheit4 ,at end of this period there should be a slight whey on the top and when poured out the curd should cleave sharply4 ,drain through cotton cloth1 not cheese-cloth4 ,when whey has been drained out1 work in #a or #b teaspoons of salt to the cheese1 according to taste2 #a to #b pounds of cheese should be obtained from a gallon of milk4 ,for table use it is advisable to work in #a or #b tablespoons of cream to the pound4 ,for use in cooking1 this is not necessary4 ,one may also make cottage cheese of freshly soured milk by simply heating it in a double boiler till whey forms1 letting it stand an hour and then turning it into a cheese-cloth bag to drain4 ,to the dry curd formed add sweet or sour cream and salt to taste4 ,when made in this way care must be taken that the milk is freshly soured--if it is old it will have a bitter taste and the cheese will not be good4 ,cottage ,cheese ,sandwiches ,thin slices of rye1 brown or white bread1 buttered1 with fillings of cottage cheese in combination with jelly1 marmalade1 pimentoes1 lettuce or mayonnaise are all good4 ,cottage ,cheese ,club ,sandwiches ,toast slices of bread1 cut diamond shape and spread with butter and cottage cheese or cottage cheese alone and put together with any one of the following combinations3 ,tomato1 lettuce and mayonnaise dressing4 ,thin slices of ham spread with mustard and lettuce4 ,sliced1 tart apple1 chopped nuts and drops of ,french dressing4 ,sliced orange and mayonnaise4 ,sliced ,spanish onion1 a hot fried egg sprinkled with ,worcestershire sauce4 ,thin slices of tomato1 bacon1 chicken1 lettuce and mayonnaise dressing4 ,cottage ,cheese ,salad ,dressing cup cottage cheese #a tablespoon vinegar teaspoon sugar teaspoon salt #a cup heavy cream 7either sweet or sour7 whipped stiff4 ,mix in order given4 ,a chopped hard boiled egg improves it4 ,a similar salad dressing1 although containing no cottage cheese1 may be given here also4 ,sour ,cream ,salad ,dressing #a cup sour cream--whipped #a tablespoon vinegar #a tablespoon olive oil teaspoon salt 7#a teaspoon sugar1 if desired7 #b hard boiled egg yolks finely chopped ,mix in order given4 ,either of these is particularly good with green vegetables4 ,for a fruit salad the eggs should be omitted and double the amount of sugar used4 ,cottage ,cheese ,salad ,lettuce1 sliced cucumber or green1 sweet peppers1 cottage cheese formed in small balls or slices1 mayonnaise or ,french dressing4 ,cottage ,cheese ,pie #a cup cottage cheese cup sugar cup milk #b egg yolks1 beaten #a tablespoon melted butter ,salt teaspoon vanilla ,mix the ingredients in the order given4 ,bake the pie in one crust4 ,cool it slightly and cover it with meringue made by adding #b tablespoons of sugar and teaspoon of vanilla to the beaten white of #b eggs and brown it in a slow oven4 ,devonshire ,dainty ,serve on individual plates cup cottage cheese to which has been added #b tablespoonfuls whipped cream 7sweet or sour74 ,over this pour cup currant jam4 ,pass saltines or other dry1 unsweetened crackers4 ,,milk ,,breads ,,and ,,biscuits ,parker ,house ,rolls #b cups scalded milk 7skim7 #c tablespoons butter #a teaspoon salt #a yeast cake dissolved in cup lukewarm water ,dissolve yeast in water1 melt butter1 combine all ingredients except flour4 ,add #c cups flour gradually1 beating vigorously4 ,let rise till light2 cut down and knead in #b cups flour4 ,cover and allow to rise until three times original bulk4 ,roll inch thick4 ,cut1 spread half with butter and fold over4 ,put in buttered tins to rise1 placing #a inch apart4 ,bake when light in a hot oven #ae to #bj minutes4 ,popovers #a cup flour teaspoon salt #b eggs teaspoon melted butter #a cup milk ,beat eggs thoroughly4 ,add gradually1 while beating1 the milk and flour1 to which salt has been added4 ,add butter and beat two minutes with ,dover egg beater4 ,put a half teaspoon of butter in hissing hot iron gem pans4 ,fill half with batter and bake thirty minutes in a hot oven4 ,serve immediately4 ,boston ,nut ,bread cup molasses #a teaspoon soda #b cups sour milk #b cups graham flour #a teaspoon salt cup sugar #a cup chopped nuts #a cups white flour ,mix and sift all the dry ingredients4 ,add molasses to the milk and combine this gradually with the dry materials4 ,add the nuts4 ,half fill baking powder cans1 with oiled cover1 and let stand one-half hour4 ,bake three-quarters of an hour in moderate oven4 ,sour ,milk ,biscuit #a qt4 flour #a teaspoon soda #a teaspoon salt #a teaspoon sugar #b tablespoons butter ,sour milk to moisten 7about #a cups7 ,sift dry ingredients together1 cut in butter with knife1 add milk to make a stiff dough4 ,roll out thin and bake in hot oven4 ,serve with honey or maple syrup4 ,gingerbread #d tablespoons butter cup sugar #a egg cup molasses #b teaspoons cocoa cup sour milk #a cups flour teaspoon soda #a teaspoon ginger #a teaspoon cinnamon teaspoon salt #a teaspoon allspice ,sift flour and spices1 salt and soda together4 ,mix other ingredients in the order given and combine mixtures4 ,bake in moderate oven #cj minutes4 ,sour ,milk ,waffles #a egg #a cup sour milk #a cup flour #a tablespoon butter #a teaspoon soda teaspoon salt ,beat egg thoroughly1 add sour milk1 flour and salt4 ,dissolve soda in tablespoon cold water4 ,add to mixture4 ,beat thoroughly4 ,cook on oiled1 hot waffle iron and serve hot with maple syrup4 ,sweet ,milk ,waffles #b cups flour #c teaspoons baking powder teaspoon salt #a cups milk ,yolks #b eggs ,whites #b eggs #b tablespoons butter ,mix and sift dry ingredients1 add milk1 beaten yolks1 butter and egg whites beaten stiff4 ,buttermilk ,griddle ,cakes #b cups buttermilk #b cups flour #a teaspoon soda #a egg beaten ,mix in order given4 ,sweet ,milk ,griddle ,cakes #a egg beaten #b cups milk #c cups flour sifted with #c teaspoons baking powder and teaspoon salt #b tablespoons melted butter ,mix in order given4 ,boston ,brown ,bread #a cup whole wheat flour #b cups graham flour #a teaspoon soda #a teaspoon salt #b cups sour milk cup molasses ,mix dry ingredients thoroughly4 ,mix the sour milk and molasses4 ,stir in dry ingredients1 beating thoroughly4 ,turn into well buttered pound baking powder cans4 ,cover tightly and steam three hours4 ,take from can and slice1 cup raisins or nuts can be added to the dough mixture1 if desired4 ,,desserts ,for desserts the number of custards1 creams and puddings made with milk is legion1 and they are so well known and can be so easily varied that only a few stock recipes need be given4 ,boiled ,custard #b cups scalded milk ,yolks #b eggs cup sugar teaspoon salt teaspoon vanilla ,beat eggs slightly1 add sugar and salt2 stir constantly while adding gradually hot milk4 ,cook in double boiler1 continue stirring until mixture thickens and a coating is formed on the spoon2 strain immediately1 chill and flavor4 ,if cooked too long the custard will curdle4 ,should this happen1 by using a ,dover egg beater it may be restored to a smooth consistency1 but custard will not be as thick4 ,eggs should be beaten slightly for custard that it may be of smooth1 thick consistency4 ,to prevent scum from forming1 cover with a perforated tin or sprinkle with granulated sugar when cooling4 ,blanc ,mange or ,cornstarch ,pudding #a qt4 milk cup cornstarch ,pinch of salt #c eggs cup sugar ,heat milk to boiling1 add cornstarch dissolved in a little cold milk and a pinch of salt4 ,boil five minutes1 add yolks of eggs beaten with sugar4 ,boil #b minutes longer1 remove from fire and beat in the whipped whites of eggs4 ,flavor with vanilla or lemon4 ,serve cold with cream and sugar or canned peaches or pears4 ,this is used also as a filling for cream pie1 using the beaten whites of eggs1 sweetened for a meringue and browning slightly in oven4 ,bake the crust before filling with the cream4 ,baked ,custard #d cups scalded milk #d eggs cup sugar teaspoon salt ,few gratings nutmeg ,beat eggs slightly1 add sugar and salt1 pour on slowly scalded milk1 strain in buttered mold1 set in pan of hot water4 ,sprinkle with nutmeg and bake in slow oven until firm1 which may be readily determined by running a silver knife through custard4 ,if knife comes out clean1 custard is done4 ,during baking care must be taken that water surrounding mold does not reach boiling point or custard will whey4 ,always bear in mind that eggs and milk combination must be cooked at a low temperature4 ,for cup custards allow three eggs to four cups milk2 for large molded custard four or five eggs2 if fewer eggs are used1 custard is liable to crack when turned on a serving dish4 ,baked ,apple1 ,southern ,style ,illustration #f choice apples cup sugar #a qt4 milk ,salt #d eggs cup sugar #a teaspoon vanilla ,pare and core apples that are not too sour to hold their shape when baked4 ,put in a pudding dish1 sprinkle the half cupful of sugar over and around them1 also filling place where the core was taken out4 ,put in oven and bake4 ,remove from oven and pour around them the milk mixture made thus3 ,beat the eggs well1 add sugar and beat again1 add milk1 salt and vanilla4 ,bake slowly until a knife-blade will come out clean after insertion in the custard4 ,serve hot or cold1 with or without whipped cream4 ,this is an especially good dessert for children4 ,coffee ,custard #b cups milk #a cup strong coffee #c eggs cup sugar teaspoon salt teaspoon vanilla ,beat eggs slightly2 add sugar1 salt1 vanilla1 milk and coffee4 ,strain into buttered individual molds1 set in pan of hot water and bake until firm4 ,caramel ,custard #d cups scalded milk #e eggs teaspoon salt #a teaspoon vanilla cup sugar ,put sugar in omelette pan1 stirring constantly over hot part of range until melted to a syrup of light brown color4 ,add gradually to milk1 being careful that milk does not bubble up and go over1 as is liable on account of high temperature of sugar4 ,as soon as sugar is melted in milk1 add mixture gradually to eggs slightly beaten1 add salt and flavoring1 then strain in buttered mold4 ,bake as custard4 ,chill and serve with caramel sauce4 ,rice ,pudding #a qt4 milk cup rice teaspoon salt teaspoon ground nutmeg1 or cinnamon1 or grated rind of of a lemon ,wash the rice thoroughly1 mix the ingredients and bake three hours or more in a very slow oven1 stirring occasionally at first4 ,tapioca ,custard ,add to the list of ingredients for boiled custard cup of pearl tapioca4 ,soak the tapioca in water for an hour or two1 drain it1 and cook in the milk until it is transparent4 ,proceed as for boiled custard4 ,,general ,,recipe ,,for ,,cereal-,,milk ,,puddings ,bread and rice puddings1 made with milk and eggs1 are familiar to all cooks4 ,made without eggs1 the following will be found suggestive3 ,for a quart of milk allow of a cup of any coarse cereal 7rice1 cornmeal1 cracked wheat1 oatmeal or barley72 add of a cup of brown1 white or maple sugar1 syrup1 honey or molasses2 teaspoon salt2 teaspoon spice4 ,the flavoring may be omitted when honey or molasses is used4 ,the above recipe makes quite a large pudding4 ,it is often convenient to make a smaller one1 and enough for a child's dinner can be made in the double boiler1 allowing two level or one rounding tablespoon of cereal to a cup of salted and flavored milk4 ,cook an hour and sweeten slightly4 ,these puddings1 if made thin1 may be poured over stewed prunes or other cooked fruits1 and are a good and economical substitute for the cream or soft custard usually used for that purpose4 ,a very old recipe for a baked corn pudding has recently been given to the author4 ,indian ,meal ,custard #a pt4 sweet milk1 when hot add slowly cup cornmeal ,pinch salt teaspoon each cinnamon and ginger ,sugar to taste #a tablespoon molasses ,boil #e minutes1 and add #b beaten eggs #a pt4 milk ,bake about one-half hour or till set4 ,milk and ,fruit ,mold#aa ,illustration3 ,milk and fruit mold #c cups hot milk1 cup cold milk1 #e tablespoons granulated sugar #aj tablespoons cornstarch #b beaten egg whites #a teaspoon almond extract1 teaspoon salt ,candied cherries1 cut into small pieces ,heat milk in double boiler4 ,mix cornstarch with cold milk1 stir it into the hot milk1 add salt and sugar and cook1 stirring occasionally1 for #aj minutes4 ,remove from fire1 fold in the beaten whites and add the flavoring4 ,rinse mold in cold water1 drain1 pour in part of the cooked mixture1 add a layer of cherries and continue until mold is filled4 ,set on ice to chill4 ,may be served in tall glasses1 as illustrated1 or unmolded on a flat serving platter4 ,caramel ,rice#aa #f cups milk #a cup rice #a cups granulated sugar #a teaspoon salt #b slightly beaten eggs ,grated rind of half an orange ,cook rice1 salt1 the quarter cup of sugar and milk together in a double boiler until rice is tender4 ,remove from fire1 add grated rind and beaten eggs and mix well4 ,put the cup of sugar in a small saucepan over the fire and stir constantly until it is a golden brown liquid4 ,have a mold heating1 and when very hot pour the liquid in it1 turning the mold so that all parts are coated4 ,turn the rice into the mold and set it in a pan of water in a hot oven for #bj minutes1 having the mold covered the entire time4 ,remove from oven1 let stand until cold1 unmold and serve with the caramel sauce that is in the mold4 ,milk ,cream#aa #a cups hot milk cup cold milk cup granulated sugar #c eggs ounce granulated gelatine #a teaspoon vanilla ,pinch of salt ,soak gelatine in the cold milk for #aj minutes4 ,heat balance of milk in a double boiler1 add salt1 sugar and beaten yolks1 stirring constantly4 ,cook until mixture coats the spoon1 remove from fire1 add soaked gelatine and stir until dissolved4 ,then set aside to cool and when beginning to thicken add flavoring and mix in lightly the stiffly beaten whites4 ,rinse a mold in cold water1 drain1 pour in mixture and set in a cold place until firm4 ,unmold and serve plain or with thin cream4 ,illustration3 ,milk cream ,plain ,junket ,heat a quart of milk until lukewarm1 not to exceed #ajj ,f4 ,remove from fire2 sweeten and flavor to taste1 using vanilla or any other desired flavor4 ,dissolve one ,junket ,tablet in cold water and stir the solution quickly into the lukewarm milk4 ,pour immediately into individual serving dishes1 sherbet glasses1 bowls or the like1 and let stand warm until thickened4 ,when 8set0 remove to ice box or other cool place without stirring and let stand until serving time4 ,serve with or without whipped cream1 a sprinkle of nutmeg1 or a few strawberries on the top1 etc4 ,illustration3 ,plain junket ,chocolate ,junket ,sweeten a quart of milk with half a cup of sugar4 ,melt one square of chocolate or two tablespoonfuls of cocoa1 add half a cup of the milk and boil one minute4 ,remove from fire and add the remainder of the milk1 which must not be boiled1 and a teaspoonful of vanilla4 ,probably the mixture will be lukewarm1 if not1 warm until it is4 ,stir in dissolved ,junket ,tablet1 pour at once into serving dishes and leave undisturbed until set4 ,chill and serve4 ,if whipped cream sweetened and flavored with vanilla is heaped upon the ,chocolate ,junket when serving1 a most attractive dessert is obtained1 and ,chocolate ,junket frozen makes a delicious ice cream4 ,coffee ,junket ,one-half cup very strong coffee1 cup sugar1 added to #a pints of heated milk4 ,dissolve4 ,add your ,junket ,tablet and finish as ordinary ,junket4 ,serve with cream4 ,an endless variety of ,junkets can be made by varying flavor and color1 by adding fruit or preserves1 etc41 and in the sick room various medicines or stimulants1 peptone1 wine1 etc41 may conveniently be administered as an ingredient in the pudding4 8,prepared ,junket0 ,prepared ,junket in which all the ingredients are found except the milk is on the market in the form of a powder called 8,nesnah40 ,it is put up in various flavors and is easily and quickly made when milk is at disposal4 ,heat #a qt4 milk lukewarm1 remove from fire1 add one package of the prepared ,junket and dissolve quickly and thoroughly by vigorous stirring for minute only4 ,pour immediately into individual serving dishes and let stand in warm room until thoroughly set4 ,place in ice box until serving time4 ,serve with or without plain or whipped cream4 ,,milk ,,beverages ,whey #a qt4 fresh milk #a ,junket ,tablet #a tablespoon cold water ,heat the milk until lukewarm and add the tablet dissolved in the cold water4 ,allow it to set in a warm room4 ,then break up the curd gently and strain it through two thicknesses of cheese-cloth1 being careful to remove all the casein4 ,cool at once and serve cold1 without or with sweetening1 and flavor as desired4 ,lemon ,whey #a qt4 hot milk #c tablespoons sugar cup lemon juice ,heat the milk in a double boiler and add the lemon juice4 ,cook without stirring until the whey separates4 ,strain through cheese-cloth and add the sugar4 ,serve hot or cold1 garnished with small slices of lemon4 ,cinnamon and ,milk #a qt4 new milk ,stick cinnamon ,sugar ,boil milk with sufficient cinnamon to flavor as desired4 ,sweeten and serve warm or cold4 ,rice ,milk #a ounce rice #a pint milk #a saltspoon salt #a teaspoon sugar ,soak the rice twelve hours4 ,add the scalded milk1 salt and sugar4 ,stir well and cook one hour2 then rub through a fine sieve4 ,thin with more hot milk and serve4 ,kumyss 7see also ,chapter ,,ii7 cake ,fleischmann's yeast #a tablespoons sugar #a tablespoon water #a quart milk ,make a thin syrup of the sugar and water and cook one minute4 ,soften the yeast in two tablespoons of lukewarm milk4 ,heat the milk until lukewarm1 add other ingredients and shake4 ,put in stone1 sterile bottles1 place in an upright position for twelve hours1 at #gj 7kitchen heat72 then turn on side and leave at a temperature of #ej 7lower part of ice box74 ,ready for use after the first twenty-four hours2 often kept several days1 but the longer it is kept the less palatable it is4 ,it should look like thick1 foamy cream4 ,egg ,milk ,shake #a egg #a cup milk ,sugar ,vanilla ,break the egg into a large glass and beat well4 ,add sugar and a couple of drops of vanilla or a dust of nutmeg and beat again4 ,fill up glass with rich milk4 ,this makes a very nourishing drink4 ,buttermilk ,shake #a cup buttermilk #a egg ,sugar ,few drops lemon extract ,salt ,break egg into bowl1 beat thoroughly with egg beater1 add sugar1 flavoring1 a tiny pinch of salt and buttermilk4 ,beat again till light and foamy4 ,turn into glass4 ,buttermilk ,lemonade ,a variation may be made from ordinary buttermilk by the addition of lemon juice and sugar4 8,buttermilk lemonade0 usually requires the juice of three lemons to one quart of buttermilk4 ,the quantity of lemon and sugar1 however1 should be varied to suit the taste of the individual4 ,the beverage is delightful and is especially refreshing on a hot summer day4 ,one may also use the juice of two oranges and one lemon to one quart of buttermilk1 instead of the lemons alone4 ,many people like the clear buttermilk slightly sweetened with a few grains of salt added4 ,chocolate #a squares chocolate #d tablespoons sugar ,few grains salt #a cup boiling water #c cups milk teaspoon vanilla ,scald milk4 ,melt chocolate in small saucepan and gradually add boiling water4 ,when smooth add to scalded milk1 sweeten and add salt and vanilla4 ,mill with ,dover egg beater1 and serve1 putting a large teaspoon of whipped cream on each cup4 ,cocoa cup cocoa cup sugar ,few grains salt #a cup water #c cups milk teaspoon vanilla ,mix cocoa and sugar1 add water and stir into milk already heated in double boiler4 ,cook #ae minutes1 add vanilla and salt4 ,serve with whipped cream4 ,a famous cook known to the writer adds #a teaspoon cornstarch dissolved in #a tablespoon cold water to the cocoa when nearly ready for the table4 ,it adds to the apparent richness of the beverage4 ,,miscellaneous ,,suggestions #a4 ,a tablespoonful of milk put in the pan before frying eggs will keep them tender4 #b4 ,covering cold chicken or other meat with buttermilk will keep it for twenty-four hours or more1 without affecting the meat except to make it more tender4 #c4 ,custards and ice cream kept too long in warm weather may cause ptomaine poisoning4 #d4 ,keep milk covered to shut out flavors from other food4 #e4 ,milk warm from the cow should not be kept in a closed receptacle4 #f4 ,danish cooks soak a piece of veal in skim milk overnight before roasting it1 to improve the flavor4 #g4 ,sliced ham covered with milk and baked in a moderate oven for an hour has delicate flavor and is always tender4 ,,the ,,thermometer ,illustration3 ,dairy and household thermometers ,in the ,united ,states and ,canada as well as in ,england ,fahrenheit's thermometer is generally used according to which water freezes at #cb and boils at #bab at ordinary air pressure1 leaving #ahj degrees between the freezing and the boiling point4 ,in some countries in ,europe ,raumur's thermometer is used with #j for the freezing point and #hj for boiling4 ,in ,france and for scientific work in all countries1 however1 the ,celsius or ,centigrade system is employed for measuring heat and cold1 having #j for freezing and #ajj for boiling4 ,as there are #ahj ,fahrenheit1 #hj ,raumur and #ajj ,centigrade between freezing and boiling1 the divisions are therefore as #i ,f4 to #d ,r4 and #e ,c4 ,to change from degrees of ,f4 above the freezing point to the other systems deduct #cb1 divide the remainder by #i and multiply by #d or by #e respectively4 ,to change from ,c4 to ,f4 divide by #e1 multiply by #i and add #cb1 etc4 ,as the metric system is gradually being introduced everywhere instead of the old systems for weights and measures1 so also is the ,centigrade thermometer being substituted for the others and in cookery it may soon be used exclusively4 ,,weights ,,and ,,measures #a pound #af ounces #dec4f grams #a ounce #af drams #bh4ce grams #a kilogram #ajjj grams #b4b pounds #a gram #ae4dc grains 4#jce ounces #a gallon #d quarts #c4ghe liters #a quart #b pints 4#idfd liters #a pint #af fluid ounces 4#dgca liters #a fluid ounce #h drams #bi4eg c4c4 #a liter #ajjj cubic centimeters #a4jefg quarts #a mile #ebhj feet #a4f kilometer #a foot #ab inches 4#cjdh meter #a kilometer #ajjj meters 4#fbad mile #a meter #ajj centimeters #ci4cg inches #a acre #dc1efj sq4 ft4 4#djdg hectare #a sq4 ft4 #add sq4 inches #i4bi sq4 decimeters #a hectare #aj1jjj sq4 meters #b4dga acres #a square meter #ajj sq4 decimeters #aj4gfd sq4 ft4 #a bushel #d pecks 4#ceeb hectoliter #a hectoliter #b4hcgg bushels #a ,u4 ,s4 gallon #abh ounces #bca cb4 inches #a ,imperial gallon 7,english and ,canadian7 #afj ounces #bgg cb4 in4 #f ,u4 ,s4 gallons #e ,imperial gallons #a gallon of water weighs #h4cd pounds #a gallon of milk weighs #h4f pounds ,a #dj quart can of milk #hf pounds ,approximate ,household ,weights and ,measures #d saltspoonfuls #a teaspoonful #c flat teaspoonfuls #a heaping teaspoonful #a heaping tablespoonful of granulated sugar nearly #a ounce #a rounded tablespoonful of butter #a ounce #b ordinary cups of granulated sugar #a pound #c ordinary cups of wheat flour #a pound #a pound of granulated sugar #a pint #d flat teaspoonfuls of liquid #a flat tablespoonful fluid ounce #d large tablespoonfuls #a ordinary wine glass #b fluid ounces #a pint #b cups or glasses #a cup or glass #h fluid ounces4 ---------------------------------------- -------------------------------- ,,end ,,notes ----- ,footnote #a3 ,from circular ,no4 #he of a series of statements prepared under the direction of the ,secretary of ,agriculture1 covering the agricultural situation for #aiah4 ,footnote #b3 ,the ,babcock ,test is operated as follows3 ,when the milk has been thoroughly mixed and a true sample has been taken the pipette is filled to the mark by sucking the milk into it until it stands a little above the mark on the stem1 then quickly placing a dry finger over the end of the pipette and allowing the milk to escape until it just reaches the mark4 ,the quantity thus measured off is #ag4f c4c4 ,the pipette is then emptied into the test bottle by placing the point in the neck and allowing the milk to flow slowly down the inside of the neck1 taking care not to lose any of the milk4 ,blow the last drops out of the pipette into the bottle4 ,the measuring glass1 holding #ag4e c4c41 is filled to the mark with sulphuric acid of a specific gravity of #a4hb to #a4hc and this is poured into the milk in the test bottle4 ,the acid is a strong poison and must be handled with care4 ,pour it slowly down along the wall of the bottle which is held at an angle and turned slowly during the operation4 ,now give the bottle a rotary motion to thoroughly mix the milk and the acid1 shaking vigorously towards the end of the operation so as to be sure not to leave any of the acid which is heavier than the milk at the bottom of the bottle4 ,whirling4--,the bottles are then placed in the centrifugal machine and whirled for five minutes at the proper speed--from #fjj to #abjj revolutions per minute--according to the diameter of the machine and as stated in the directions which come with the tester4 ,the mixture of milk and acid is hot enough if the whirling is done at once1 but if it is allowed to cool the bottles should be placed in hot water of #aej to #agj for about #ae minutes2 whirling at full speed for #d minutes brings all the fat to the top4 ,hot water is now added until the bottle is filled almost to the scale on the neck and the bottles are again placed in the machine and whirled at full speed for one minute4 ,hot water is then again added until the lower end of the fat column is within the scale1 preferably at the #a or #b mark on the neck of the bottle4 ,whirl once more for one or two minutes and then read off the percentage of fat on the scale4 ,each division represents #j4b fat4 ,the fat column is measured from the lower line between the fat and the water to the point where the top of the fat column touches the wall of the neck4 ,a pair of dividers are handy for measuring the fat column and reading off the percentage of fat in the milk4 ,the bottle with contents should be warm--about #adj--when the measure is taken4 ,for testing skim milk and cream special forms of test bottles are used--which are described in the circulars coming with the testers and students who desire fuller information are referred to ,farrington and ,woll's 8,testing ,milk and its ,products10 published by the ,mendota ,book ,co41 ,madison1 ,wis4 ,footnote #c3 ,the ,acid ,test depends upon what in the laboratory is called 8titration0 and makes use of a 8burette10 a long1 graduated measuring tube provided with a pinch-cock4 ,this burette is filled with an alkali solution of known strength1 usually a 8tenth normal0 solution of caustic soda4 ,a certain amount of the milk to be tested is measured off into a glass or a white porcelain cup4 ,as a #ag4f c4c4 pipette belonging to the ,babcock test usually is at hand1 that may be used for this purpose4 ,a few drops of an ,indicator is added to the milk and under constant stirring the soda solution is allowed to drip into it until suddenly it turns pink4 ,the color will quickly disappear1 however1 and a few more drops of the alkali are added and stirred in several times until a faint but distinct pink color remains for some time4 ,that indicates that the acid in the milk has been neutralized and the amount of the soda solution consumed is then read off on the scale on the burette4 ,by dividing the number of c4c4 of the soda solution used by two1 the tenths per cent of lactic acid in the milk is found4 ,for example1 if it takes #d c4c4 of the soda solution to neutralize #ag4f c4c4 milk1 the acidity is 4#b4 ,this depends upon the fact that #a c4c4 of a tenth normal soda neutralizes 4#jji gram of lactic acid and that therefore the per cent of acid in the milk is equal to 4#jji multiplied by the number of c4c4 of soda solution used1 divided by the number of c4c4 of milk and multiplied by #ajj4 ,if #ej c4c4 of milk is taken instead of #ag4f the calculation is changed accordingly4 ,footnote #d3 ,farmers' ,bulletin ,no4 #fjb1 ,u4 ,s4 ,dept4 of ,agriculture4 ,footnote #e3 ,butter ,color is made of the coloring matter of 8,annatto0 dissolved in a refined vegetable 7salad7 oil4 ,the ,annatto tree 7,bixa ,orelana7 grows in the tropics and the seed which has a thin coating of this beautiful coloring matter comes mostly from the ,west ,indian ,islands1 ,jamaica1 ,porto ,rico and ,guadeloupe4 ,it is perfectly harmless and is used by the natives to flavor and color soup and other foods much as we use tomatoes4 ,footnote #f3 ,the ,marschall ,rennet ,test consists of a graduated cup 7a7 with a fine hole for an outlet in the bottom4 ,one cubic centimeter of a standard rennet extract is diluted with water in the glass bottle 7c74 ,the cup is filled with milk and placed on the corner of the cheese vat1 the milk being allowed to run through the fine hole in the bottom of the cup4 ,the moment the surface of the milk reaches the upper mark of the graduation in the cup the diluted rennet extract is added and quickly stirred into the milk with the spattle 7d74 ,when the milk begins to curdle it stops running out4 ,the sweeter the milk is the more will run out before coagulation stops it and the mark on the scale at which it stops indicates the degree of acidity or ripening4 ,the point is to have the milk alike every day and if1 for instance1 the cheesemaker has found that his cheese is best if he adds the rennet to the milk in the vat when the test shows #b1 he wants to ripen the milk to that degree every day4 ,so1 if the test shows #c or #d1 it indicates that the milk is not sufficiently ripened and it should be allowed to stand warm for a longer time before it is set with rennet4 ,footnote #g3 ,the ,acidemeter for making an ,acid ,test is described in ,chapter ,i4 ,footnote #h3 ,rennet 7see under 8,ferments0 in ,chapter ,i7 is prepared from the third division of the stomach of the suckling or milk-fed calf4 ,fifty years ago cheesemakers used to make their own rennet by soaking salted calves' stomachs in sour whey1 and our grandmothers used a piece of a dry1 salted stomach to make ,junket or 8,curds and ,whey40 ,about #ahfh1 ,christian ,hansen1 of ,copenhagen1 ,denmark1 began the preparation of ,commercial ,rennet ,extract which soon supplanted the home-made rennet in all countries wherever cheese was made4 ,nowadays rennet in liquid or powder or tablet form for cheesemaking1 and ,junket ,tablets for milk puddings1 are prepared pure and of known strength in laboratories and handled by druggists and dealers in dairy supplies4 ,the fresh stomachs are saved by the farmers or butchers and are either blown up and dried in the air protected from sunlight and rain1 or split lengthwise and spread out flat and salted on both sides4 ,in the laboratory the ferment is extracted by chemicals and a pure1 clear liquid extract is prepared1 of uniform strength and good keeping quality4 ,or the extract is condensed into a powder which again is compressed into tablets of great strength4 ,the ferment acts best when the milk is lukewarm1 but it will do the work at temperatures ranging from #ej1 or even lower1 to #abj ,f4 ,strongly pasteurized or sterilized milk will not curdle with rennet1 but milk pasteurized at a low temperature is not changed enough to prevent it from making a firm curd4 ,more rennet does not make a firmer curd but causes the milk to curdle quicker2 less rennet makes the process slower4 ,diluted milk will not curdle firmly1 and the failure of milk to make a smooth coagulum of the usual consistency and in the usual time1 the temperature being right and the regular amount of a standard rennet being used1 is a never-failing proof that something is the matter with the milk4 ,it has been changed from its natural condition by over-heating in pasteurization or by watering or doctoring1 or it has not been properly ripened4 ,footnote #i3 ,w4 ,o4 ,atwater1 ,farmers' ,bulletin ,no4 #adb4 ,footnote #aj3 ,dr4 ,e4 ,v4 ,mc,collum in 8,hoard's ,dairyman40 ,footnote #aa3 ,prepared for 8,the ,story of ,milk0 by ,a4 ,louise ,andrea4 ---------------------------------------- -------------------------------- ,,bibliography ,cheese ,making2 ,john ,w4 ,decker1 ,columbus1 ,o4 ,the ,milk ,question2 ,m4 ,j4 ,rosenau1 ,houghton-,mifflin ,co41 ,boston4 ,the ,manufacture of ,cheese of the ,cheddar ,type from ,pasteurized ,milk2 ,j4 ,l4 ,sammis and ,a4 ,t4 ,bruhn1 ,bulletin #afe1 ,bureau of ,animal ,industry1 ,washington1 ,d4 ,c4 ,dairy ,laboratory ,guide2 ,charles ,w4 ,melick1 ,d4 ,van ,nostrand ,company1 ,new ,york ,city4 ,handbook for ,farmers and ,dairymen2 ,f4 ,w4 ,woll1 ,john ,wiley ,sons1 ,new ,york ,city4 ,testing ,milk and ,its ,products2 ,e4 ,h4 ,farrington and ,f4 ,w4 ,woll1 ,mendota ,book ,company1 ,madison1 ,wis4 ,farmers' ,clean ,milk ,book2 ,dr4 ,charles ,e4 ,north1 ,john ,wiley ,sons1 ,new ,york4 ,ost og ,osteproduktion2 ,g4 ,ellbrecht1 ,nordisk ,forlag1 ,copenhagen1 ,denmark4 ,outlines of ,dairy ,bacteriology2 ,n4 ,l4 ,russell1 ,madison1 ,wis4 ,a ,b ,c in ,butter ,making2 ,j4 ,h4 ,monrad1 ,urner-,barry ,co41 ,new ,york4 ,a ,b ,c in ,cheese ,making2 ,j4 ,h4 ,monrad1 ,urner-,barry ,co41 ,new ,york4 ,dairy ,chemistry2 ,henry ,droop ,richmond1 ,charles ,griffin and ,company1 ,ltd41 ,london4 ,milk1 its ,nature and ,composition2 ,c4 ,m4 ,aikman1 ,adams and ,charles ,black1 ,london4 ,milk and ,its ,products2 ,h4 ,h4 ,wing1 ,the ,macmillan ,co41 ,new ,york4 ,principles and ,practice of ,buttermaking2 ,g4 ,l4 ,mc,kay and ,c4 ,larsen1 ,john ,wiley ,sons1 ,new ,york4 ,science and ,practice of ,cheese ,making2 ,l4 ,l4 ,van ,slyke and ,chas4 ,a4 ,publow1 ,orange ,judd ,company1 ,new ,york4 ,agricultural ,bacteriology2 ,h4 ,w4 ,conn1 ,p4 ,blakiston's ,son ,co41 ,philadelphia4 ,creaming ,milk by ,centrifugal ,force2 ,j4 ,d4 ,frederiksen1 ,little ,falls1 ,n4,y4 ,the ,common ,sense of the ,milk ,question2 ,john ,spargo1 ,the ,macmillan ,company1 ,new ,york4 ,practical ,dairy ,husbandry2 ,x4 ,a4 ,willard1 ,excelsior ,publishing ,house1 ,new ,york4 ,maelkeri ,bakteriologi2 ,orla ,jensen1 ,copenhagen4 ,maelkeribruget i ,danmark1 ,bernhard ,boggild1 ,copenhagen4 ,mejerivaesenet i ,nord-,amerika2 ,j4 ,d4 ,frederiksen1 ,copenhagen4 ,modern ,dairy ,guide2 ,martin ,h4 ,meyer1 ,madison1 ,wis4 ,la ,laiterie2 ,a4 ,f4 ,pouriau1 ,librairie ,audot1 ,lebroc ,cie1 ,paris4 ,the ,dairying ,industry in ,canada2 ,j4 ,a4 ,ruddick1 ,dept4 of ,agriculture1 ,ottawa1 ,canada4 ,canadian ,dairying2 ,henry ,h4 ,dean1 ,william ,briggs1 ,toronto4 ,the ,business of ,dairying2 ,clarence ,b4 ,lane1 ,orange ,judd ,co41 ,new ,york4 ,questions and ,answers on ,buttermaking2 ,chas4 ,a4 ,publow1 ,orange ,judd ,company1 ,new ,york4 ,the ,prolongation of ,life2 ,elie ,metchnikoff1 ,g4 ,p4 ,putnam's ,sons1 ,new ,york4 ,the ,bacillus of ,long ,life2 ,loudon ,m4 ,douglas1 ,g4 ,p4 ,putnam's ,sons1 ,new ,york4 ,the ,book of ,butter2 ,edward ,sewall ,guthrie1 ,the ,macmillan ,co41 ,new ,york4 ,the ,care and ,feeding of ,children2 ,l4 ,emmett ,holt1 ,m4 ,d41 ,d4 ,appleton ,co4 ,printed in the ,united ,states of ,america ---------------------------------------- -------------------------------- ,the following pages contain advertisements of a few of the ,macmillan books on kindred subjects4 ---------------------------------------- -------------------------------- ,the ,book of ,ice ,cream ,,by ,,walter ,n4 ,,fisk ,cloth1 #ab mo ,this book is intended to aid the student and the commercial manufacturer in better understanding the principles of making and handling ice cream4 ,it is not primarily intended as a recipe-book1 although many recipes are included in the text4 ,the first five chapters consist in a general discussion of the materials used in the manufacture of ice cream as well as the stabilizers and fillers and flavoring materials4 ,the next chapter deals with the classification of ice creams1 and here the recipes are given4 ,the equipment and refrigeration are then explained in a separate chapter1 followed by three chapters devoted to the actual making of ice cream4 ,the concluding pages are taken up with an analysis of the qualities of ice cream and of the bacteriology of its manufacture4 ,such a discussion should be useful both to the student in the class-room and the progressive manufacturer4 99 99 99 99 99 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york ---------------------------------------- -------------------------------- ,,the ,,rural ,,text-,,book ,,series ,,edited ,,by ,l4 ,h4 ,,bailey ,butter ,,by ,e4 ,s4 ,,guthrie ,professor in the ,dairy ,department1 ,new ,york ,state ,college of ,agriculture1 ,cornell ,university 99 99 99 99 99 ,cloth1 #abmo1 #a4ge4 ,a practical discussion of the general characteristics of butter1 and of all of the problems connected with its manufacture and marketing1 together with a brief history of the product4 ,among the topics considered are the history of butter2 composition and food value of butter2 cleansing and care of dairy utensils2 care of milk and cream2 cream separation2 grading milk and cream and neutralizing acidity2 pasteurization2 cream ripening2 churning1 washing1 salting and packing butter2 flavors of butter2 storage of butter2 marketing2 whey butter1 renovated and ladled butter2 margarine1 and testing4 ---------------------------------------- -------------------------------- ,the ,book of ,cheese ,,by ,,charles ,,thom ,mycologist in charge of ,microbiological ,laboratory1 ,bureau of ,chemistry1 ,united ,states ,department of ,agriculture2 formerly ,investigator in ,cheese at ,connecticut ,agricultural ,college ,,and ,,walter ,w4 ,,fisk ,assistant ,professor of ,dairy ,industry1 ,new ,york ,state ,college of ,agriculture at ,cornell ,university ,cloth1 #abmo1 #a4ij4 ,an exposition of the processes of making and handling a series of important varieties of cheese4 ,the kinds considered are those made commercially in ,america or widely met in the trade here4 ,the relation of cheese to milk and to its production and composition has been presented in so far as required for this purpose4 ,after a general statement on cheese1 the authors consider the following subjects3 ,the milk in its relation to cheese2 ,coagulating materials2 ,lactic starters2 ,curd making2 ,classification of cheese2 ,cheese with sour milk flavor2 ,soft cheeses ripened by mold2 ,soft cheeses ripened by bacteria2 ,semi-hard cheeses2 ,the hard cheeses2 ,cheddar cheese making2 ,composition and yield of cheddar cheese2 ,cheddar cheese ripening2 ,the ,swiss and ,italian groups2 ,miscellaneous varieties and by-products2 ,cheese factory construction1 equipment1 organization2 ,history and development of the cheese industry in ,america2 ,testing2 ,marketing2 ,cheese in the household4 ---------------------------------------- -------------------------------- ,a ,manual of ,milk ,products ,,by ,w4 ,a4 ,,stocking1 ,,jr4 ,professor of ,dairy ,bacteriology in the ,new ,york ,state ,college of ,agriculture at ,cornell ,university ,cloth1 #abmo1 #b4ej ,this is a very recent addition to the ,rural ,manual ,series under the editorship of ,l4 ,h4 ,bailey4 ,the work is intended to serve as a reference book covering the entire subject of milk and its products4 ,there are chapters on ,the ,chemical ,composition of ,milk1 ,the ,factors ,which ,influence ,its ,composition1 ,physical ,properties1 ,the ,various ,tests ,used in the ,study of ,milk1 ,the ,production and ,handling of ,milk1 ,butter ,making1 ,the ,cream ,supply1 ,butter ,making on the ,farm1 ,cheese ,making1 and the ,bacteriology of ,dairy ,products4 ,milk and ,its ,products ,,by ,,henry ,h4 ,,wing ,professor of ,dairy ,husbandry in ,cornell ,university ,new ,revised ,edition1 with new illustrations1 cloth1 #abmo1 #a4fj ,the revolution in dairy practice1 brought about by the introduction of the centrifugal cream separator and the ,babcock test for fat1 by a more definite knowledge regarding the various fermentations that so greatly influence milk1 and the manufacture of its products1 have demanded the publication of a book that shall give to the dairyman1 and particularly to the dairy student1 in simple1 concise form1 the principles underlying modern dairy practice4 ,such has been ,professor ,wing's purpose in this work4 ,this is not a new edition of the author's very successful volume published under the same title many years ago2 it is1 in reality1 an entirely new book1 having been wholly reset and enlarged by the addition of new matter1 both text and illustrations4 ,the author's aim has been at all times to give the present state of knowledge as supported by the weight of evidence and the opinions of those whose authority is highest4 ---------------------------------------- -------------------------------- ,transcriber's ,notes3 ,footnotes have been gathered and moved to their own section4 ,missing or obscured punctuation was silently corrected4 ,typographical errors were silently corrected4 ,inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book4 ,text that was in3 italics is enclosed by underscores 7italics72 bold by is enclosed by 8equal0 signs 7bold74