MILK

@ nearly perfect food for the very young, and of high value for both children and adults of all ages auc under almost all conditions. Mxamined by a microscope, it is seen as a transparent fluid which consists of great numbers of extremely minute fat globules, suspended, together with ease in (protein), ete., in a solution of albumin (protein), sugar, and water. So small are the fat globules that one average drop contains more than one hundred millions.;; Cow’s milk -whiech is in this country exclusively understood by the general title of ‘ouilk’’ varies in composition from 84% to 90% water and 10% to 16% solids. The solids include from 2% to 7% fat, 244% to 444% casein, 2% to 6% sugar, a small amount of albumin, a large content of calcium, and small quantities of other minerals. 11 also contains in its fresh raw state all the vitamins of present knowledge, its exact value in that respect being dependent on the food of the herd—vitamin C, particularly, being most evident when plenty of green pasture is available and least on a diet of dry fodder. Some milks will reach a fat percentage of 10%, but this is very unusual, the amount rarely exceeding the 7% mentioned. The mixed milk of a large creamery seldom goes above 5% or below 3%. The law generally requires from 5% to 315% fat, and 8% to 9% of other solids. The fat when extracted is butter. The casein is one of the main components—in many types, the predominating component—of cheese. The sugar (see Mitk-suGar) is a disaccharid—i.e., it is in the same cla as the ordinary sugar of commerce, though it is not so sweet. The chief normal bacterial content is of lactie acid bacteria—the lactic acid resulting from them causes the ‘‘souring’’ of milk, and is e ential to the manufacture of ordinary butter and of all true cheese. after it enters the. z | stomach)—and to be regu- 4 Se;! larly consumed as an ex- Ai: 4! ceedingly nutritious. and ie — 3 =i: comparatively inexpenini x us i sive part of the It deserves a much 2 +.. o--4 ¥ higher place than chiefly ‘ i for the modification of tea mt ae kay my or coffee, or as an occa- 3 = a, *| sional ‘‘drink.’’. 2 i “ Following out the same —— f - idea, it is best or potatoes, —, isa a etc.—Just as one eats them with meat or fish. ” | An objection frequently 7; 4 made to the consumption. es of milk is its tendency to wit > 4. ' conversion into a ‘‘elot’’: in the stomach—this be- —.: _| ing the result of the action a oe 8] of the stomach rennin on; — a receuey inrinh Unierwonds Unterwooe - it, Sometimes this clots Dairymen of Darjeeling, India. The milk ‘‘cans’’ are sections of bamboo finely flocculent but in many cases it is dense and shrinks into a tough, leathery ma under the action of the gastric acid—the degree of toughne depending both on the casein and caleium contents of the milk and upon the acidity of the gastric juice. Kiven a very dense milk clot is readily handled by a good digestion, but it may prove an obstacle of importance to people not so ble ed. Fortunately, there is no nece ity for them to ask their stomachs to wrestle with one. Clot density can be largely avoided by eating bread or potatoes or crackers with the milk as already suggested—in that way, milk agrees with nearly everyone. If it is desired as a beverage without such accompaniments, the same result can be effected by diluting it to half water, or to about one-third of lime water and two-thirds of milk, or by the addition of barley-water, or gruel, or gelatin, or carbonated water (when not objectionable for other reasons). Raw milk forms a larger harder clot than boiled milk (this statement, sometimes disputed, has been upheld by recent direct experiment). Pasteurized milk stands about between the two. The richer the milk in cream, the softer the fat content; keeping it, though, longer. in the stomach. Skimmed raw milk produces a par-. | ticularly hard ma . 3 A special word of cau- + ¢., ‘‘sipping’’ —= milk is nece ary Sip- | — ping (or at all events the 7" | avoidance of hasty drink- 7 " S| ing) is praiseworthy if one is eating bread, or other food, with milk, but. as an attempt to minimize the objection of difficult milk clots in the stomach } when drinking undiluted = milk without any other accompanying food, sipping | is worse than a failure—it results in achieving the::: direct opposite of the in- Carrying milk on the Greek island of Corfu. tent, for (contrary to gen. eral opinion) though the clots formed are smaller they are especially tough. The larger clot formed of a gla ful taken at a draught is le dense and leaves the stomach more speedily. Further, though milk in moderation is inclined to be eons tip at ing, it frequently displays a laxative tendency when consumed in large quantities. Though it is a wise Tne Se ee step to join those who @ ee 38 have added milk to the 4 staple foods of their diet, one need a a a.: ners fy, SOs not go the ultra-enthusiastic " Mek eae devotees. Milk, despite ~ \: % its high value, is not ac- | 3 1. tive adult that some have and is not suitre 4: e's E able for an exclusive diet. <- ca: 4 In the quantities that he. z on \ ‘ve: would require to supply _, his needs. it would not ee: only speedily become an [am obnoxious diet to the eo average individual—it = ™ would also burden his sys- A milkman on his way down the Spree, near Berlin a tem with an exce of water, and would fail to furnish the ‘‘roughage’’ so desirable as an aid in the digestive system’s handling of its food supply. Again, though milk as an exclusive diet (modified merely by sodium bicarbonate or barley-water, ete., according to conditions) is almost completely absorbed by babies, it is not under the same conditions as well a imilated by the adult as when consumed with other foods—there is a considerable intestinal waste of both carbohydrates and protein. For further consideration of the place of milk in the general family dietary, see the article on Foop Vatu . Certified milk is raw milk produced under the regulations of local medical milk commi ions. When the commi ions are alert, the consumer is ensured milk from clean, well-groomed, healthy cows, produced in clean, well ventilated, well conducted stables, and promptly cooled, bottled, and delivered in the most sanitary manner and with the greatest po ible expedition. These requirements ought to be met in the production of all milk--whether to be delivered raw or pasteurized—but they are particularly e ential to raw milk. Certified milk must show a certain specified content of fat and other solids, and must test below a certain number of bacteria per cubic centimeter. Though it is now known that extreme lowne of bacterial count is, in itself, of le importance than had been supposed (for the presence within reasonable limits of non-pathogenic bacteria is natural to practically all milk), the test remains valuable as a general indication of dairy conditions—because a low bacterial count is ordinarily po ible only in milk produced in a sanitarily conducted establishment. Certified milk (produced under the mspection of an alert commi ion) is in most cases entitled to the preference. When certified milk is unobtainable, or if any suspicion rests upon it, milk should always be pasteurized, Pasteurized milk is milk that has been heated—below boiling but to a degree and for a length of time sufficiently high to kill, or at least to render innocuous, practically all pathogenic bacteria—and then immediately cooled to 50° Fahr., or lower, to retard the development of any remaining organisms. Whien pasteurization is carefully effected, the chemical changes in the milk are so slight as to be negligible. The two chief advantages of pasteurized milk are, that pasteurization kills any disease bacteria that may have entered the milk from the cow or otherwise, and that it remains fresh longer than raw milk. The disadvantage is the lo of some of its vitamin-C merit, nece itating replacement in the dietaries of infants and young children by the consumption of orange or tomato juice, etc. If dairy-pasteurized milk is not obtainable, pasteurization can easily be performed at home. The e ential requirement is that the milk be held in sealed bottles (or other containers) for from twenty to thirty minutes at a temperature of not le than 145° Fahr. nor more than 150° Fahr. (verified by a thermometer placed in one of the containers —as through a small hole in a paper cap), then cooled as rapidly as po ible without breaking the bottles, and thereafter held in a refrigerator or other cold place until used. A pail will serve for the pasteurizing if a perforated false bottom is set in it to guard against breaking the bottles. Next best is simple boiling for a few minutes. If done in a double-boiler, and then rapidly cooled, and later strained, the change in flavor is slight. Sterilized milk is milk that has been heated to the temperature of boiling water, or higher, and held at that point long enough to kill all organisms present; or is milk that has been repeatedly pasteurized. Mither proce renders it free from all danger as a disease carrier—provided that it be not re-exposed to contamination— but it generally results in a ‘‘cooked’’ flavor that is objectionable to many palates, and also in the destruction of most or all of its vitamin-C value. Condensed milk. See article under its own head. Dry, or Desiccated, milk is a product obtained by the evaporation of whole or ‘‘nart cream’’ milk, or skim-milk. It is largely used by bakers, manufacturers of milk chocolate, ice-cream manufacturers, ete. Its consumption in the household could be profitably extended.: Dry whole milk is a soft, creamy powder containing from 25% to 27% fat, 30% to 32% protein, and 30% to 32% milk sugar. Dry skim-milk is a white or light yellowish, erystalline powder containing about 12% fat, 34% protein, and 44% milk-sugar. Whole milk, or part cream, powder is perishable, easily becoming rancid, but dry skim-milk, if kept tightly sealed and in a reasonably dry and cool place, will remain fresh without refrigeration for a considerable time. If well manufactured, skim-milk powder offers many advantages, especially as an emergency supply and for use in regions without (or with unsatisfactory) milk service. It is always available as fluid milk by simple dilution with water. The result (if in correct proportion) tastes and looks very much like fresh skim-milk—the “‘cooked’’ flavor is so slight as to be unnoticed by many people. Furthermore, in its dry form it lends itself readily to the enrichment of the diet by addition to bread and biscuit dough, soups, etc. In infant feeding it must be remembered that it lacks the fat content of the whole milk. The bacterial and vitamin reduction is about that of pasteurized milk. Fermented milk may be generally described as that in which part of the lactose has undergone fermentation. It includes four chief types—Buttermilk (with which is included the similar ripened and churned skim-milk—see article on Burrermi~k) and common ‘‘Sour milk’? (see subhead following), in which the chief agents are ordinary varieties of lactic acid bacteria; Kumi (which see), in which the lactic acid fermentation is supplemented by an alcoholic; and YocHoort (which see) which employs some member of the special Bulgaricus group of lactic acid bacteria in addition to ordinary varieties, and thus greatly increases the lactic acid percentage. The ordinary lactic acid bacteria will seldom produce more than 1% of lactic acid—the content is usually le —whereas good Bulgaricus may give from 2 to 3%. A complete list would include many other kinds of fermented milk produced in different countries—all having the same quality of preserving milk, in some cases for long periods—a point of vital importance in nomadic or other communities without modern distribution and cold storage facilities. It is the Yoghoort type of fermented milk which has been so widely discu ed as an aid to longevity and which is popularly credited with the specific faculty of preventing toxic decomposition of food in the bowels, and thus warding off a long train of disorders prejudicial to both health and life. It is commercially manufactured from pasteurized cow’s milk, and is extensively offered under many trade titles. It may be made at home from pasteurized whole or skim-milk by the use of commere i ally offered cultures—the best method being to ferment half the quantity with ordinary lactic acid bacteria, or sour milk culture, and the other half with the Bulgaricus culture, and then to churn, or stir, together. The Bulgaricus alone gives a vather slimy curd which does not break up sufficiently fine. A skim-milk culture of Bulgaricus may also be added to ordinary buttermilk, making it smoother and improving its flavor by increasing its lactic acid content.. These ‘* Yoghoort’? milks are agreeable and nutritious beverages which have real therapeutic value in the treatment of some intestinal disorders, but their action is not. as was formerly a erted, the result of the implantation of great numbers of B. Bulqaricus in the intestinal tract—for such implantation does not take place. Recent experiments have shown that B. acidophilus (a bacterium closely akin) can be implanted—the method being the consumption of considerable quantities of acidoplilus-fermented milk and additional laetose—but it has been found that the change in the intestinal flora thus effected does not nece arily le en toxic decomposition. Malted milk. See under its own head. Modified, or Blended, milk is milk modified in its composition so as to have a definite and stated percentage of one or more of its constituents. Skim-milk is that from which a part or all of the cream has been removed. When the cream has been allowed to rise, in place of commercial centrifugal separation, skim-milk varies considerably with both breeds of cows and individual animals. The cream of Alderney, Guernsey, and Jersey cows rises more rapidly and completely than that of Holsteins and Durhams and consequently leaves thinner, bluer skimmilk. Reconstituted milk is milk re-made by centrifugal mixing of ‘‘sweet butter’ (ie., milk-fat—see article on Burrrr), dry skim-milk, and water in correct proportions. The result is analytically the same as fresh milk, and there is no readily discernible difference in either flavor or appearance. Cream is similarly produced, resuming all its common qualities except that it does not ‘‘whip’’ satisfactorily. The method derives its advantages from the fact that sweet butter and dry milk are much more easily preserved than fresh milk. Thus separated and then ‘‘re-a embled,’’ the milk of far western dairies can be consumed ‘‘fresh’’? in New York or any other large city. The practical operation of the proce has extended very rapidly. “Sour milk’ —i.e., milk ecurdled as the result of the formation of lactic acid by the normal development of laetie acid baeteria—is a thoroughly wholesome food —excellent as a beverage, or, if thick (then known in some parts as ‘‘clabber’’) asa plate food to be eaten with potatoes, ete., or with bread and preserves—if initially a clean product which has since been kept clear of contamination. It is also somewhat more easily pa ed through the stomach because of the precipitation of the casein which distinguishes the act of ‘‘souring.’’ But so many ‘‘ifs’’ and ‘buts’? might be injected in order to erect a complete safeguard, that the best rule is to consume milk (whether raw or pasteurized) just as fresh as po ible—and to keep it as cold as po ible (above freezing) until ready to serve it. The one exception to this rule is sound, fresh milk—whole or skimmed—specially and intentionally eurdled by lactieacid, or *‘sour milk,’’ cultures. Cream. See under its own head. Buttermilk. See under its own head. Milk Tests. Generally speaking, pure milk is of a slightly vellowish-white color, with little or no odor, and of a distinctly sweet and fresh flavor. If allowed to stand for several hours, cream should rise naturally and should form from one-eighth to one-fifth of the total volume. In rich milk the proportion of cream may be as high as one-quarter. No sediment should be found in the ve el in which it has stood. When poured from a tumbler, the nulk should cling to the gla a little instead of running off clean like water. Artifieial coloring generally consists of annatto or coal-tar dyes. If any considerable quantity is used, its presence can generally be detected hy noting the appearance of the milk when the cream has risen in the bottle. The natural color of milk is confined largely to the cream, and there is consequently a noticeable difference between the color of the pure cream and that of the milk helow it—the latter pre sents a bluish tinge. Artificial colors will generally tint also the body of the milk below the cream. There are several methods of detecting adulteration and determining the comparative richne of milk, prominent among them being the lactometer and the Babcock test, but trained judgment is nece ary to obtain conclusive results because of the considerable variation in milk from different sources and at different seasons. Care of Milk. Milk should be kept at a low temperature, below 50° Fahr., and apart from all articles of strong smell. Every reeeptacle employed in handling it should be scrupulously clean. The nece ity for absolute cleanline in its care should be impre ed particularly upon those who have the care of children in whose diet milk is (as it should be) the preponderant food. Many cans and bottles are sent to the grocer’s for milk with a dingy coating on the inside—this 1s inviting sickne . Reeeptacles of any kind which have held milk should be thoroughly rinsed in cold water and then washed in hot water to which a little ammonia has been added. Much of the eare exercised in the handling of milk by dairies and milkmen is nullified in hot weather by its being permitted to stand exposed outside the consumer’s door for the several hours of the early morning that often intervene hetween the milkman’s call and the rising of the family. This can be obviated to a large extent by procuring a’tight, well-covered, heavily insulated box in which the milk bottles ean be set, and placing it in the shadiest position available. If the milk comes ice-cold from the wagon, the box will keep it at a low temperature for a considerable length of time. See also the article on Goar’s Mirx.