Fat is present in milk in the form of small
globules, each surrounded by a film of pro¬
tein. This film prevents the globules from
coalescing, and keeps them in suspension. Fat
distributed in a liquid in this way is said to
be in the form of an emulsion. Under the
microscope these small droplets of fat can be
seen. In cream they are much closer together
than in whole milk. In skim milk only occa¬
sional fat globules appear. The fat in milk
from Holstein cows is distributed in smaller
globules than that in Jersey milk. The size
of the globules in the milk from the other
breeds varies between these two extremes.
Holstein milk is recommended for infant
feeding since the small fat globules are easier
to digest.
The pigment which gives the color to
cream and butter is soluble in the fat. The
amount present varies both with the breed of
cow and with the amount of green food which
the animal consumes.
Table XXIV •
Time Required
ANIMAL
TIME RE¬
QUIRED TO
DOUBLE
WEIGHT
COMPOSITION OF MILK
Protein
Total Ash
Calcium
P205
for Young Animals
Days
Per cent
Per cent
Per cent
Per cent
to Double Weight
Human .
180.0
1.4
0.2
0.0328
0.0473
47.0
3.4
.7
.1600
.1970
and Amount
19.0
3.3
.7
.2100
.3220
of Tissue-forming Foods
Sheep .
10.0
5.5
.9
.2720
.4120
in the fljpther’s Mill
9.5
7.0
1.0
Dog . . *
8.0
7.3
1.3
.4350
.4930
[113]
Homogenization. When the fat globules
in the cream layer of milk are too large, they
tend to run together and separate as an oily
layer. This separation can be prevented by
homogenizing the milk. In this process the
milk or cream is forced through small pores
in a diaphragm under very high pressure at a
temperature of 167° F. This breaks up the
fat into very small globules of uniform size
and distributes them in the solution of milk
proteins. These proteins coat each drop of
fat, forming a stable emulsion. When the
globules are very small, they tend to remain
uniformly distributed through the milk so
that the cream does not rise on homogenized
milk.
It is possible, by homogenization, to redis¬
tribute butter in skim milk to form either
whole milk or cream. Since butter keeps
much better than cream, milk fat is some¬
times stored in this form and redistributed
in milk later when a supply of cream is
needed to meet an unusual demand.
Market Forms. On the consumer market,
cream and whole milk are available in fresh
fluid form, in bottles or paper containers.
Either may be obtained homogenized. But¬
termilk and skim milk also are available in
fresh fluid form. Condensed and evaporated
milk are available in cans. Dried whole milk,
dried skim milk, and dried buttermilk are
available to wholesale consumers, and in
some markets are available through retail
channels.
COMPOSITION AND NUTRITIVE
VALUE
Composition. Milk contains more of the
nutrients known to be essential to health
than any other food. It is especially useful
as a source of calcium, riboflavin, and efficient
protein. While the composition of milk from
different herds varies, its average proximate
composition is as shown in the table.
Composition
Water .
. 87 per cent
Protein .
. 3.3 per cent
of
Fat .
. 4 per cent
Milk
Carbohydrate . .
Minerals ....
. 5 per cent
.7 per cent
Page 105
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fat is present in milk in the form of small globules, each surrounded by a film of pro¬ tein. This film prevents the globules from coalescing, and keeps them in suspension. Fat distributed in a liquid in this way is said to be in the form of an emulsion. Under the microscope these small droplets of fat can be seen. In cream they are much closer together than in whole milk. In skim milk only occa¬ sional fat globules appear. The fat in milk from Holstein cows is distributed in smaller globules than that in Jersey milk. The size of the globules in the milk from the other breeds varies between these two extremes. Holstein milk is recommended for infant feeding since the small fat globules are easier to digest.
The pigment which gives the color to cream and butter is soluble in the fat. The amount present varies both with the breed of cow and with the amount of green food which the animal consumes.
Table XXIV •
Time Required
ANIMAL
TIME RE¬ QUIRED TO DOUBLE WEIGHT
COMPOSITION OF MILK
Protein
Total Ash
Calcium
P205
for Young Animals
Days
Per cent
Per cent
Per cent
Per cent
to Double Weight
Human .
180.0
1.4
0.2
0.0328
0.0473
47.0
3.4
.7
.1600
.1970
and Amount
19.0
3.3
.7
.2100
.3220
of Tissue-forming Foods
Sheep .
10.0
5.5
.9
.2720
.4120
in the Mother's Milk
9.5
7.0
1.0
Dog . . *
8.0
7.3
1.3
.4350
.4930
[113]
Homogenization. When the fat globules in the cream layer of milk are too large, they tend to run together and separate as an oily layer. This separation can be prevented by homogenizing the milk. In this process the milk or cream is forced through small pores in a diaphragm under very high pressure at a temperature of 167° F. This breaks up the fat into very small globules of uniform size and distributes them in the solution of milk proteins. These proteins coat each drop of fat, forming a stable emulsion. When the globules are very small, they tend to remain uniformly distributed through the milk so that the cream does not rise on homogenized milk.
It is possible, by homogenization, to redis¬ tribute butter in skim milk to form either whole milk or cream. Since butter keeps much better than cream, milk fat is some¬ times stored in this form and redistributed in milk later when a supply of cream is needed to meet an unusual demand.
Market Forms. On the consumer market, cream and whole milk are available in fresh fluid form, in bottles or paper containers. Either may be obtained homogenized. But¬ termilk and skim milk also are available in fresh fluid form. Condensed and evaporated milk are available in cans. Dried whole milk, dried skim milk, and dried buttermilk are available to wholesale consumers, and in some markets are available through retail channels.
Composition. Milk contains more of the nutrients known to be essential to health than any other food. It is especially useful as a source of calcium, riboflavin, and efficient protein. While the composition of milk from different herds varies, its average proximate composition is as shown in the table.
Composition
Water .
. 87 per cent
Protein .
. 3.3 per cent
of
Fat .
. 4 per cent
Milk
Carbohydrate . . Minerals ....
. 5 per cent .7 per cent