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Johan Ditlev Frederiksen. The Story of Milk
The Story of Milk
Table of Contents
INTRODUCTION
HISTORICAL
CHAPTER I. Production, Composition and Characteristics of Milk, Milk Ferments, Pasteurization
DAIRY CATTLE
HOW TO TEST MILK
FERMENTS
Enzymes
Bacteria
The Control of Bacteria
PASTEURIZATION
PURE CULTURES
CHAPTER II. Milk Supply and Creamery Products
MILK SUPPLY
CREAM
ICE CREAM
CLASSIFICATION ADOPTED AT IOWA EXPERIMENT STATION
Explanation and Formulas
Vanilla Ice Cream
Pistachio Ice Cream
Coffee Ice Cream
Simmons College Peach Ice Cream
Orange Sherbet
Custard Ice Cream
BUTTER
BUTTERMILK
FERMENTED MILK
CHAPTER III. CHEESE
CHEDDAR CHEESE
The Factory System
Cheese Made from Pasteurized Milk
Making Cheddar Cheese on the Farm
OTHER TYPES OF HARD CHEESE MADE WITH RENNET
SOFT RENNET CHEESE
CHEESE MADE WITHOUT RENNET
MILK SUGAR
CASEIN
MILK POWDER
CONDENSED AND EVAPORATED MILK
WHEY
CHAPTER IV. Milk as a Food
NUTRIENTS
CARE OF MILK IN THE HOME
MILK FOR INFANTS
Mrs. Pospyhala’s Recipe
Mrs. Rorer’s Recipe
RECIPESof the Nathan Straus Laboratories
MILK FOR GROWING CHILDREN
CHAPTER V. Milk Cookery
SOUPS
MILK CEREALS
LUNCHEON AND SUPPER DISHES
CREAMED VEGETABLES
MILK TOAST
EGGS POACHED IN MILK
CHEESE DISHES AS MEAT SUBSTITUTES
CHEESE SALADS
COTTAGE CHEESE (See also under the chapter on Cheese)
MILK BREADS AND BISCUITS
DESSERTS
GENERAL RECIPE FOR CEREAL-MILK PUDDINGS
MILK BEVERAGES
MISCELLANEOUS SUGGESTIONS
THE THERMOMETER
WEIGHTS AND MEASURES
Approximate Household Weights and Measures
END NOTES
BIBLIOGRAPHY
Отрывок из книги
Johan Ditlev Frederiksen
Published by Good Press, 2021
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Everywhere, in the air, in water, in the soil, and clinging to every object in the world, are minute organisms known under the common names of bacteria or microbes. In contrast to rennet and the other “unorganized” ferments, bacteria belong to the “organized” class. Some are harmful, producing putrefaction, dissolution, poisons or disease; others are beneficial, leading to desirable fermentations and changes; others again are indifferent, neither good nor bad, but harmless.
As the milk comes from the cow it is almost free from bacteria, but milk makes an excellent soil for many of these organisms to grow in, and they soon get in, to multiply with enormous rapidity at any temperature from 60° to 100° F.
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