The way we did at cooking school by Reed Virginia

Author:Reed, Virginia
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: New York, American Publishers Corporation
Published: 1896-03-25T05:00:00+00:00

Your affectionate cousin,

ViKGiNiA Keed.

LETTER XIX.

January 30, 189-.

Mt Dear Cousin Aiethea: The title of the professor's last lecture was " Milk."

Milk is not a perfect food because it lacks iron. Milk is a secretion from the milk glands with the fat made from the changes of the lining of the glands. In fine cattle the butter-fat is more like tallow than in the lower grade of cattle. The milk of different animals is different.

The general idea of all forms of milk, and some in particular, may be briefly stated by saying that milk is water containing fat in suspension and certain other substances in solution, but that would not be exact because some are in a jelly-like condition—though an ingredient in such a condition in milk is said to bcin a colloid condition.

The globules in milk are the particles of butter fat •held in suspension. In standard milk there is eighty-seven per cent, of water and about thirteen per cent, of solid matter. When the per cent, of solid matter falls below twelve, the milk is considered poor; but wiien the per cent, rises above fourteen the milk is called rich. When the average is thirteen, about four per cent, would be fat, four per cent, sugar, four per cent, proteidsand the remaining one per cent, mineral matter. In human milk the fat varies from one and one-half ^to six or seven per cent., but is usually from two and one-half to three and one-half ; sugar six and one-half, the proteids two, and the mineral matter about three-tenths, while the remainder is water.

The great difference between cow's milk and human milk is in the curd. The curd of cow's milk is hard

168 TSE WAY WB DID AT COOKING SCHOOL.

and firm, while in human milk it is thin and scant; therefore cow's milk should be diluted before being ,^iven to young children. Fat exists in milk in an emulsified condition; each globule is separate and stays so unless churned, when they unite and form a solid mass. It is not known yet whether there is a fihu on the outside of each globule or whether the outside is simply hardened as in starch cells.

The sugar of milk (lactose) is in a state of solution and has nutritive value as food. The proteids are the tissue-forming part of milk. Albumin and globulin are the two proteids which exist in a state of solution, casein is the remaining one and the most abundant, and exists in a colloidal state. The mineral matter is in a state of solution and is the bone-forming part. Colostrum is a milk rich in albumin, but it is a peculiar milk with which we shall have nothing to do.

Milk is a food eminently suitable for microbes. Indeed, it is a good medium for cultivating them. Milk is rich in the ordinary water and air microbes, and it may contain the specific ones of cholera, typhoid fever, tuberculosis, diphtheria and scarlet fever. Ordinary water is rich in microbes; so,

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