Practical observations upon the chemistry of food and dietetics by King J

Author:King, J[ohn] B[lair] S[mith], 1855- [from old catalog]
Language: eng
Format: epub, pdf
Tags: Food, Diet, cbk
Publisher: [Chicago] The Blakely printing co.
Published: 1906-03-25T05:00:00+00:00

the cow and the baby. It should be from a herd rather than from one cow; an average mixed herd is better, because more apt to be free from disease than Jersey, Ayrshire or Alderney cows. It should be clean and free from foreign odors.

The food of the cows should be clean grains and grass. There is no objection to malt refuse as a cattle food, if it is properly dried and preserved and due allowance made for the fact that part of its carbohydrate is gone. The widespread prejudice against milk from cows fed upon malt refuse arises from the fact that a moist, sour and decomposed product is often used.

Milk Modification.

Milk nowadays is generally dispensed in cities and towns in wide-mouth, so-called quart bottles; they often hold one ounce less than a quart, but they serve a very good purpose as a convenient measure for the household modification of milk. The milk as it is received, supposedly from the cow, may be called 4 per cent milk, the 4 per cent here referring to the fat. When such a bottle is allowed to stand undisturbed until the cream rises to the top, the upper third of it contains about 10 per cent fat and may be referred to as 10 per cent milk, while the upper half contains 7 per cent fat and may be called 7 per cent milk. The upper third and the upper half of such a quart bottle are the units used in the following formulas, and may be obtained either by decantation, that is, by carefully pouring off those parts of the contents of the bottles, or, more accurately, by using a small dipper made for the purpose and sold for a

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