Beat 1 pint "ripened" cream with a fork or egg beater
until the fat separates out in lumps. Collect these into a
mass. Remove to cold water and wash free from milk.
Drain. Add 1 tbsp of salt, and cool.
Record cost of butter obtained.
How does the composition of butter differ from that of
cream ? What is the composition of buttermilk ? Its uses ?
Experiment 26. Whipped Cream.
(a) Chill 1 c of thick cream and whip until stiff.
(b) Warm another portion and beat as above.
Explain the difference in results in (a) and (b).
What is whipped cream ?
(c) Mousse.
To the product from (a) add 2 tbsp of sugar and § tsp
of flavoring✪ Whipped Cream-. Freeze.
Laboratory Manual 19
Why is a larger proportion of flavoring added to mix-
tures to be frozen ?
Note proportions used in the freezing mixture, method
of packing, serving, etc.
Experiment 27. Composition of Milk.
Carefully remove and save the cream from the sample
of milk furnished. Warm the skimmed milk to about
60 ° C. Pour into a small bottle, and add dilute acetic acid
or vinegar, drop by drop, with shaking until the precipi-
tate separates out well. Allow to stand until the precipitate
settles, then filter. Boil the filtrate. What is the precipi-
tate which forms in it on boiling? Filter. What does the
filtrate contain ?
Evaporate the filtrate to dryness. What is the product ?
Heat a small quantity of milk in an evaporating dish
until reduced to ash. What constituents of the sample
remain ?
Classify the various products obtained in this experi-
ment under the heads of the five food principles : Water,
protein, fat, carbohydrate, mineral matter. What is the
percentage composition of milk?
Experiment 28. Pasteurization of Milk.
Nearly fill a clean bottle with fresh milk. Stopper with
a sterilized cork or with a carefully rolled plug of sterilized
cotton wool. Place the bottle in a vessel of cold water,
taking care that the water does not reach the mouth of the
bottle. Heat slowly until the water reaches a temperature
of 700 C. Remove the vessel from the fire, but keep closely
20 Preparation of Food
covered for 30 minutes. Then remove the bottle from the
water and cool quickly.
How does this process differ from sterilization of milk?
What effect does pasteurization have upon the keeping
qualities and digestibility of milk?
Experiment 29. Thickened Milk.
(a) Clabbered Milk.
Place a cup of fresh milk✪ Clabbered Milk in a warm place and let stand
until it becomes thick (24 to 48 hours).
(&) Clotted Milk.
To a cup of fresh milk (lukewarm) add J of a rennet
tablet which has been pulverized and dissolved in 1 tsp
water✪ Clotted Milk. Let stand in a warm place until it thickens (30 to
60 minutes).
Test each sample with litmus paper.
Are (a) and (b) similar in appearance?
Are the changes in each the same ?
Are they due to the same cause ?
With a knife cut through the curd in each cup, dividing
it into J inch squares.
Which sample shows the firmer curd on standing?
Heat sample (a) to 70 ° C. for 10 minutes, and com-
pare with (b).
Boil a portion of each.
What is the effect of high temperature upon the pro-
teins of milk?
Drain the remainder of each sample through cheese-
cloth.
Compare as to texture and flavor. Classify the two
cheeses produced.
Laboratory Manual 21
Page 5 · 3 recipe records on this page
Presented as published in 1907. 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
Beat 1 pint "ripened" cream with a fork or egg beater until the fat separates out in lumps. Collect these into a mass. Remove to cold water and wash free from milk. Drain. Add 1 tbsp of salt, and cool.
Record cost of butter obtained.
How does the composition of butter differ from that of cream ? What is the composition of buttermilk ? Its uses ?
Experiment 26. Whipped Cream.
(a) Chill 1 c of thick cream and whip until stiff.
(b) Warm another portion and beat as above. Explain the difference in results in (a) and (b). What is whipped cream ?
(c) Mousse.
To the product from (a) add 2 tbsp of sugar and § tsp of flavoring. Freeze.
Laboratory Manual 19
Why is a larger proportion of flavoring added to mixtures to be frozen ?
Note proportions used in the freezing mixture, method of packing, serving, etc.
Experiment 27. Composition of Milk.
Carefully remove and save the cream from the sample of milk furnished. Warm the skimmed milk to about 60 ° C. Pour into a small bottle, and add dilute acetic acid or vinegar, drop by drop, with shaking until the precipitate separates out well. Allow to stand until the precipitate settles, then filter. Boil the filtrate. What is the precipitate which forms in it on boiling? Filter. What does the filtrate contain ?
Evaporate the filtrate to dryness. What is the product ?
Heat a small quantity of milk in an evaporating dish until reduced to ash. What constituents of the sample remain ?
Classify the various products obtained in this experiment under the heads of the five food principles : Water, protein, fat, carbohydrate, mineral matter. What is the percentage composition of milk?
Experiment 28. Pasteurization of Milk.
Nearly fill a clean bottle with fresh milk. Stopper with a sterilized cork or with a carefully rolled plug of sterilized cotton wool. Place the bottle in a vessel of cold water, taking care that the water does not reach the mouth of the bottle. Heat slowly until the water reaches a temperature of 70° C. Remove the vessel from the fire, but keep closely
20 Preparation of Food
covered for 30 minutes. Then remove the bottle from the water and cool quickly.
How does this process differ from sterilization of milk?
What effect does pasteurization have upon the keeping qualities and digestibility of milk?
Experiment 29. Thickened Milk.
(a) Clabbered Milk.
Place a cup of fresh milk in a warm place and let stand until it becomes thick (24 to 48 hours).
(&) Clotted Milk.
To a cup of fresh milk (lukewarm) add 1/4 of a rennet tablet which has been pulverized and dissolved in 1 tsp water. Let stand in a warm place until it thickens (30 to 60 minutes).
Test each sample with litmus paper.
Are (a) and (b) similar in appearance?
Are the changes in each the same ?
Are they due to the same cause ?
With a knife cut through the curd in each cup, dividing it into 1/4 inch squares.
Which sample shows the firmer curd on standing?
Heat sample (a) to 70 ° C. for 10 minutes, and compare with (b).
Boil a portion of each.
What is the effect of high temperature upon the proteins of milk?
Drain the remainder of each sample through cheesecloth.
Compare as to texture and flavor. Classify the two cheeses produced.
Laboratory Manual 21
Records on this page
Whipped CreamClabbered MilkClotted Milk