Food study

Certified milk is often obtainable. This means milk which is so handled that it can be guaranteed to be of an unusually good quality. It means inspection not only of the milk itself, from time to time, both as to chemical composition and bacterial count, but also supervision of the herd and of the whole process of production. Such milk is of necessity costly, since this inspection must be paid for. Pasteurized milk is milk which has been heated to a temperature sufficiently high to kill any disease-producing bacteria which may be present. Usually the milk is heated to 140°-145° F. and kept at this temperature for twenty or thirty minutes, then cooled as rapidly as possible. Pasteurization of milk is often required by the health authorities for market milk which does not come from tuberculintested cows. The process of pasteurization changes the taste less and brings about fewer changes in the substances present than does sterilization. U. S. Dept. of Agriculture. Farmers' Bulletin No. 363. "Use of Milk as Food." Farmers' Bulletin No. 413. "Care of Milk and Its Useln the Home." Farmers' Bulletin No. 457. "Production of Sanitary Milk." Farmers' Bulletin No. 227 or 273. "Clean Milk." Farmers' Bulletin No. 237. "Care of Cream on the Farm." 1. Can milk be bought in your stores, in "bulk" as well as in bottles ? Which will you prefer ? Why ? 2. What do you have to pay for milk ? Does this vary with the season ? Is more than one grade of milk sold ? 3. What is the standard for milk in your state ? in your city ? 4. Will your laws allow the sale of skimmed milk ? If so, what does it cost ? Does its food value justify this price ? 5. What precaution will you take in caring for milk in the home ? 6. Why will scalding postpone the souring of milk ? 7. Describe a process for pasteurization of milk at home. 8. If you are not sure of the sanitary quality of your milk, why will you recommend pasteurization ? Why is this especially necessary in milk for babies and little children ? 9. For what purpose are eggs used in custards ? 10. Why are the eggs beaten only slightly for custards? Why beaten at all? 11. How would the use of flour or cornstarch instead of some of the eggs in custard affect the price ? Which of the two would you prefer to substitute and why? LVIII ACIDS AND MILK CREAM OF TOMATO SOUP LEMON MILK SHERBET A. Class Experiments. ACIDS AND MILK. The possible effect of heat and acids on sweet milk in making cream of tomato soup. 1. Heat a little milk which is sour, but not separated. Note the result. CREAM OF TOMATO SOUP 273 2. Mix a tablespoon of tomato juice with one of milk, and heat. Note the result. 3. Add tomato juice, drop by drop, to a little milk, stirring, and see how much juice can be added before the milk separates. Then reverse the experiment, adding the milk to the tomato juice. 4. Make a quarter of a cup of medium white sauce, omitting the salt, and add, stirring slowly, a quarter of a cup of hot tomato juice. Season. 5. Compare the flavor of (4) with soups made by adding a saltspoon of soda to the tomato. Give the reasons for each of the following precautions in the making of cream of tomato soup : 1. Be sure that the milk is perfectly sweet.