Читать книгу The Story of Milk - Johan Ditlev Frederiksen - Страница 2

INTRODUCTION

HISTORICAL

CHAPTER I Production, Composition and Characteristics of Milk, Milk Ferments, Pasteurization

DAIRY CATTLE

HOW TO TEST MILK

FERMENTS

PASTEURIZATION

PURE CULTURES

CHAPTER II Milk Supply and Creamery Products

MILK SUPPLY

CREAM

ICE CREAM

BUTTER

BUTTERMILK

FERMENTED MILK

CHAPTER III CHEESE

CHEDDAR CHEESE

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

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

BIBLIOGRAPHY