A text-book on hygiene and pediatrics from a chiropractic standpoint

Chapter 243: CHAPTER XVII MILK

Open in WeRead

Explore more books like this:

Health & Medicine Parenthood & Family Relations

About This Book

The text presents principles of hygiene and sanitation interpreted through chiropractic philosophy, defining personal and public hygiene and emphasizing both environmental measures and internal resistance to disease. It surveys practical topics — housing, air and ventilation, heating and lighting, water, school and industrial hygiene, immunity, germs, disinfection, sick-room care, and food and milk safety — arranged as a sanitary handbook. A second section addresses pediatric care, covering infant management, dentition, clinical analysis, techniques for adjusting children, and common respiratory, digestive and miscellaneous conditions. Instructional in tone, the work combines sanitary science with applied chiropractic technique for prevention and child-health care.

CHAPTER XVII
MILK

MILK

COMPOSITION
Milk as a Food
Proteins
CASEIN
LACTALBUMIN
LACTOGLOBULIN
Fat
CREAM
SKIM MILK
BUTTER
Vitamins
FAT SOLUBLE A
WATER SOLUBLE B
WATER SOLUBLE C
Lactose or Milk Sugar
DEFINED
LACTIC ACID

SANITARY MEASURES IN PRODUCTION

Milk, a Germ Medium
Care in the Milking
Care of the Cows
Barns and Barnyards
FREE FROM MANURE
GROUND WELL DRAINED
STABLES PROPERLY VENTILATED
Bottling
STRAINING
IN SEPARATE MILK HOUSE
Proper Temperature
NOT ABOVE 50° F. IN TRANSPORTATION
STERILE MILK

PREPARATION OF MILK AND MILK PRODUCTS

Pasteurization of Milk
DESTROYS SO-CALLED PATHOGENIC GERMS
DOES NOT CHANGE DIGESTIBILITY
FURNISHES PURIFIED MILK
ARTIFICIAL PRESERVATIVES DANGEROUS
Condensed Milk
SOME OF WATER REMOVED
POOR IN VITAMIN C
Dry Milk
IN POWDER FORM
POOR IN VITAMIN C
SUBSTITUTED FOR FRESH MILK
Butter
CHURNING
CONSTITUENTS
OLEOMARGARINE
Cheese
PROCESS
NITROGENOUS SUBSTANCES