The Story of Milk

Chapter I

	PAGE
Production, Composition and Characteristics of Milk	1
Milk Ferments	1
—Pasteurization	1
Dairy Cattle	1
—Milk-Breeds	1
—Beef-Cattle	4
—Food and Water	5
—The Barn	9
—Milking	10
—Test the Cows	11
—Healthy Cows	12
Composition of Milk	13
—Butter-fat	13
—Casein and Albumen	14
—Milk-Sugar	14
—Mineral Matters	15
How to Test Milk	15
—The Babcock Test	16
—Sampling	17
—The Lactometer	18
—Acidity Test	19
Ferments	20
Enzymes	21
—Rennet	20
—Pepsin	21
Bacteria	21
—Lactic Acid Bacilli	21
The Control of Bacteria	22
—Cleanliness	22
—Heat	22
—Cooling	22
—Disinfectants	25
Pasteurization	25
Pure Cultures	30
—Starters	32

Chapter II

Milk Supply and Creamery Products	35
Milk Supply	35
—Bovine Tuberculosis	35
—Milk as a Disease Carrier	36
—Bacteria Count	36
—Certified Milk	36
—The Sanitary Code	38
—New York State Milk Grading	38
—City Delivery	39
—Milk Stations	41
—Skim Milk	44
Cream	44
—The Separator	46
—Percentage of Butter-fat	48
—Standardizing Cream	48
—Pasteurized Cream	49
—Whipped Cream	49
—Emulsified Cream	50
Ice Cream	52
—Freezers	52
—Classification of Ice Cream	56
—Ice Cream Recipes	56
Butter	69
—Dairy Butter	70
—Centrifugal Creaming	70
—Co-operative Creameries	70
—Ripening the Cream	71
—Coloring	74
—Churning	75
—Working	78
—Salting	79
—Composition	79
—Overrun	79
—Packing	79
—Sweet Butter	79
—Renovated Butter	80
—Oleomargarine	80
—Coco-Butter	80
Buttermilk	80
—Cooling Essential	81
—Commercial Buttermilk	81
—Ripening	82
—Breaking up the Curd	82
—Thick Milk	82
—Yoghourt	83
Fermented Milk	83
—Koumis	83
—Kefir	85

Chapter III

Cheese	86
Cheddar Cheese	89
The Factory System	99
—Ripening the Milk	90
—Coloring and Setting with Rennet	92
—Cutting the Curd	94
—“Cooking”	94
—Matting	95
—Salting	97
—Pressing	97
—Curing	97
—Form, size and packing	98
—Cleaning the vats	101
—Yield	102
—Composition	102
—Qualities	103
Cheese Made from Pasteurized Milk	103
Making Cheddar Cheese on the Farm	104
Other Types of Hard Cheese	111
—Gouda	112
—Edam	112
—Swiss	115
—Roquefort	120
—Parmesan	123
—Caccio Cavallo	124
—Limburger	125
—Brick	125
—Munster	126
Soft Rennet Cheese	126
—Neufchatel	126
—Cream Cheese	127
—Cured Soft Cheese	128
—French Soft Cheese	128
Cottage Cheese	129
—Making Cottage Cheese with Rennet	132
Snappy Cheese	134
Club Cheese	134
Whey Cheese	134
Milk-Sugar	135
Casein	135
Milk Powder	136
—Just-Hatmaker Process	136
—Eckenberg Process	136
—Merrell-Soule Process	136
—Economic Process	136
—Skim-Milk Powder	136
—Whole-Milk Powder	136
Condensed and Evaporated Milk	137
Whey	138

Chapter IV

Milk as a Food	139
Nutrients	139
—Protein	139
—Fats and Carbohydrates	139
—Mineral Matters	140
—Relation	140
—Nutritive Ratio	140
—Calories	141
—Fallacy of Theoretical Valuation	143
—“Something Unknown”	143
Care of Milk in the House	145
—Keep the Milk Cool	145
—Top-Milk	146
Milk for Infants	148
—Modifying Milk	148
—Recipes for Infant Food	149
Milk for Growing Children	152

Chapter V

Milk Cookery	154
Soups	155
—Cream Soups	155
—Cereal Cream Soups	157
—Milk Chowders	158
—Milk Stews	158
Milk Cereals	159
Luncheon and Supper Dishes	159
—Creamed Dishes	160
—Souffles	161
—Cheese Fondu	161
—Milk Toast	162
Cheese Dishes as Meat Substitutes	162
Cheese Salads	166
Cottage Cheese	167
Milk Breads and Biscuits	170
Desserts	172
Junkets	179
Milk Beverages	181
Miscellaneous Suggestions	184
The Thermometer	184
Weights and Measures	185

End Notes	187

Bibliography	188

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