The encyclopaedia of practical cookery

The above are what may be called dairy fittings, and are considered essentials of the trade. The various processes to which Milk is subjected for making Butter, Cheese, Cream, and Curds, are described under those headings. We have here to deal with Milk in its simple state, and as it forms at all Milk — continued. times a most nourishing and pleasing drink, it follows as a matter of course that in the heat of summer it will be more pleasant if iced ; a very ingenious apparatus has been invented for that service (see Fig. 1174). This con- Fig. 1170. Dipper for Milk (Dairy Supply Co.). sists of a long cylinder filled with ice which is put into the Milk and allowed to remain until the required coldness is obtained ; this also has the effect of preserving the Milk from decomposition. Fig. 1171. Milk-churn or Can (Mathews and Son). In winter it is usual to drink Milk that has been warmed ; for this purpose, what are called Milk-warmers (see Fig. 1175) have been constructed, consisting of an inner pan made of earthenware, and an outer casing Fig. 1172. Milk-bottle (Dairy Supply Co.). of tin, containing water which is heated by a gas-burner underneath ; the Milk is placed in the pan, and when sufficiently heated by the hot water is drawn through the tap as required. Milk heated in this way, even in the For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Milk — continued. height of summer, will keep better than in its natural state, owing to a hardening change that the albumen undergoes, but in this condition it is less easily digested. When boiling Milk, it is better to use a water-bath, or a double boiler (see Fig. 1176), because as the Milk reaches Milk — continued. air is absorbed. It must afterwards be stored in a cool place. Milk thus treated will keep good for years. Fig. 1175. Milk-warmers (Dairy Supply Co.). Another method known as Bethel’s patent consists of scalding the Milk, and when cold charging it highly with carbonic acid by means of a soda-water machine. A little Fig. 1173. Keen’s Ventilated Milk-can. the boiling-point, the bubbles formed in the albuminous Milk ride up over each other in such a manner that the saucepan is suddenly filled to overflowing and the Milk “ boils over ” almost without notice. As Milk requires a rather higher temperature than water to make it boil, the use of the water-bath raises the temperature of the Milk to that of boiling water without risk of boiling over or burning. The first sign of decomposition in Milk is acidity. This the cook frequently makes use of to produce excellent dishes, but when Milk quite, or almost, free from acidity is required for any purpose, it is sometimes useful to ascertain not only the existence of acid (lactic acid), but the extent to which acidification has gone. Blue litmus paper exposes the presence of acid by turning red ; but some such arrangement as that invented by a Mr. Stokes, which lie calls “Acidity pellets ” (see Fig. 1177), is necessary. The glass is filled up to a certain mark with the suspected Milk, and then a pellet (see Fig. 1177) is thrown in and dissolved by stirring the Milk with a glass rod shown in the measure.