Experimental cookery

Chemical Catalog Co. Second Ed. (1935). Rogers, L. A. Packaging American Cheese in Cans. Food Ind. 6: 308 (1934). Sommer, H. H., and Hart, E. B. The Heat Coagulation of Milk J. Biol. Chem. 40: 137 (1919). Supplee, G. C, and Bellis, B. The Copper Content of Cow's Milk. J. Dairy Sci. 5: 455 (1922). Templeton, H. L., and Sommer, H. H. Factors AflFecting the Body and Texture of Processed Cheese. J. Dairy Sci. 15: 29 (1932). Templeton, H. L., and Sommer, H. H. Cheese Spreads. J. Dairy Sci. 15: 155 (1932). Templeton, H. L., and Sommer, H. H. Studies on the Emulsifying Salts Used in Processed Cheese. J. Dairy Sci. 19: 561 (1936). Tinkler, C. K., and Masters, H. Applied Chemistry. Vol. II. D. Van Nostrand Co. (1925). Whittier, E. O., and Benton, A. G. The Effect of Heating on the Hydrogen Ion Concentration and the Titratable Acidity of Milk. J. Dairy Sci. 9: 481 (1926). Whittier, E. O., and Benton, A. G. The Formation of Acid in Milk by Heating. J. Dairy Sci. 10: 126 (1927). COOKING VEGETABLES IN MILK 317 Zoller, H. F. Casein and the Dairy Industry. Chapter XXXIII. Colloidal Behavior, Edited by Bogue. McGraw-Hill Co. (1924). ^ MILK Cream o£ Tomato Soup Experiment 55. To determine the best method of combining ingredients in making cream of tomato soup. A. Use: Milk }i cup 60 grams Tomato juice }i. cup 60 grams Salt % teaspoon 1. Combine by adding tomato juice to the milk. Why? Combine cold tomato juice and cold milk, heat hot enough to serve, and add salt. 2. Repeat 1, but heat slowly in the top of a double boiler. 3. Combine hot tomato juice, hot milk, add salt. 4. Add the hot tomato juice to cold milk, heat, add salt. 5. Add the cold tomato juice to hot milk, heat, add salt. 6. If one curdles badly, repeat, but add first to the tomato juice 1/32 teaspoon of soda. If none curdle, prepare 6 by any method desired. What is the effect of soda on the flavor? On curdling? Why may tomato juice cause the milk to curdle? Why may curdling sometimes but not always occur by some methods of mixing? B. Use: Milk X cup Tomato juice }i cup Flour y2 tablespoon 60 grams 60 grams 3.5 grams Butter }4 tablespoon Salt Ys teaspoon 7 grams 1. Make a sauce of the milk, flour, and butter; add cold tomato juice, and heat. 2. Repeat 1, but add hot tomato juice to the sauce. 3. Make a sauce of the tomato juice, flour, and butter. Add to the cold milk. Heat. 4. Repeat 3, but add the tomato sauce to- the hot milk. Does the addition of flour lessen the tendency to curdle? Can cream of tomato soup be made without the addition of soda? Results. Cooking Vegetables in Milk Experiment 56. To determine the effect of cooking vegetables in milk. Use green string beans, asparagus, or carrots. 318 MILK AND CHEESE 1. To ^ cup of milk add Yz pound of string beans. Cook until tender. The beans may be shredded in long strips to hasten cooking. 2. Repeat 1, but have the milk boiling before adding the vegetable. 3. Repeat 1, but add the vegetable to one-third of the boiling milk. Add the remainder of the milk in small portions during cooking. 4. Repeat 1, but add 1/32 teaspoon of soda to the milk.