2. Importance and value. — Because it contains all the nutrients in an easily assimilable form it is one of the most valuable foods. For children nothing else can take its place. Small children should have a quart a day, is possible, or a pint without fail. Skim milk is valu- able because it contains all the protein and mineral matter, but it can not entirely take the place of whole milk because of the absence of the fat and the necessary fat soluble food accessor3\ ?>. Comparison with other protein foods. — Milk is. one of the cheap- est sources of animal protein. Amount and cost of typical foods containing 1 ounce of protein. Kind. Amount. Cost. Calories. 1 quart, at .S0.05 SO. 05 .10 .05 .15 .25 .11 332 4 ounces, at 40 cents per pound ..,.. 400 166 Whole milk: 1 quart, at 15 cents 620 6, at 50 cents per dozen 6 ounces, at 30 cents per pound ....... 300 Bfi'f — -rcund, medium fat 250 4. Care of milk: A. Milk is a food which is easily contaminated and which may be the medium by which germs of typhoid and soi:^e other diseases aro USE AND PREPARATION OF FOOD. 61 carried. Unless it is known that milk comes from healthy cows kept under sanitary conditions, and that it has been handled in a sanitary way, it is safer to boil or pasteurize it. (1) Certified milk means that the milk is certified as to its quality and wholesomeness by a properly constituted medical milk commission. (2) Pasteurized milk has been heated to a temperature of 60° to 63° C. (140° to 145° F.) and held at this temperature 20 to 30 minutes. Milk should be pasteurized in the bottle or container to avoid any contamination in transferring. (3) Sterilized milk is milk which has been brought to the boil- ing point. The temperature brings about slight changes in the milk which do not take place in pasteurization. Both steriliza- tion and pasteurization will destroy disease germs and also the organisms which cause souring, thus making it possible for milk to be kept sweet for a longer time than under ordinary circum- stances. 6. Ways to use milk as a food : A. Whole milk — (1) As a liquid food, either as fresh milk, buttermilk, or other fermented milks. (2) In cookery. (3) In cheese. (4) In frozen dishes. B. Skim milk — (1) In cookery may be substituted for whole milk. (2) In cheese (especially cottage cheese). (3) As a beverage in the form of fermented milk. C. Fat of milk— (1) As cream. (2) As butter. 6. Commercial forms of milk: A. Evaporated or condensed milk is prepared by the removal of water with or without the addition of sugar. The following kinds are on the market : (1) Unsweetened whole milk, condensed, ordinarily called evaporated milk. (2) Sweetened whole milk condensed. (3) Sweetened skim milk condensed. B. Dried milk or milk powder. — Most of the water is removed and the solids reduced to a powder. 7. Effect of the enzyme, remiin, upon milk. — In the process of digestion when milk comes in contact with the enzyme, rennin, which is found in the stomach, the casein of the milk coagulates or clots. Most of the fat is entangled with the clotting casein. The 62 USE AND PREPARATION OF FOOD. whey contains the sugar, the lactalbumin, and a part of the mineral matter. The same result is obtained in making rennet custard with rennet or junket tablets. The points to be considered in making rennet custard or junket are:

AI-modernized reading of the original text

2. Importance and value. — Because it contains all the nutrients in an easily assimilable form it is one of the most valuable foods. For children nothing else can take its place. Small children should have a quart a day, is possible, or a pint without fail. Skim milk is valuable because it contains all the protein and mineral matter, but it can not entirely take the place of whskim milk because of the absence of the fat and the necessary fat soluble food accessory. ?>. Comparison with other protein foods. — Milk is. one of the cheapest sources of animal protein. Amount and cost of typical foods containing 1 ounce of protein. Kind. Amount. Cost. Calories. 1 quart, at .S0.05 SO. 05 .10 .05 .15 .25 .11 4 ounces, at 40 cents per pound ..,.. Whole milk: 1 quart, at 15 cents 6, at 50 cents per dozen 6 ounces, at 30 cents per pound ....... Bfi'f — -rcund, medium fat 4. Care of milk: A. Milk is a food which is easily contaminated and which may be the medium by which germs of typhoid and some other diseases are carried. Unless it is known that milk comes from healthy cows kept under sanitary conditions, and that it has been handled in a sanitary way, it is safer to boil or pasteurize it. (1) Certified milk means that the milk is certified as to its quality and wholesomeness by a properly constituted medical milk commission. (2) Pasteurized milk has been heated to a temperature of 60° to 63° C. (140° to 145° F.) and held at this temperature 20 to 30 minutes. Milk should be pasteurized in the bottle or container to avoid any contamination in transferring. (3) Sterilized milk is milk which has been brought to the boiling point. The temperature brings about slight changes in the milk which do not take place in pasteurization. Both sterilization and pasteurization will destroy disease germs and also the organisms which cause souring, thus making it possible for milk to be kept sweet for a longer time than under ordinary circumstances. 6. Ways to use milk as a food : A. Whole milk — (1) As a liquid food, either as fresh milk, buttermilk, or other fermented milks. (2) In cookery. (3) In cheese. (4) In frozen dishes. B. Skim milk — (1) In cookery may be substituted for whole milk. (2) In cheese (especially cottage cheese). (3) As a beverage in the form of fermented milk. C. Fat of milk— (1) As cream. (2) As butter. 6. Commercial forms of milk: A. Evaporated or condensed milk is prepared by the removal of water with or without the addition of sugar. The following kinds are on the market : (1) Unsweetened whole milk, condensed, ordinarily called evaporated milk. (2) Sweetened whole milk condensed. (3) Sweetened skim milk condensed. B. Dried milk or milk powder. — Most of the water is removed and the solids reduced to a powder. 7. Effect of the enzyme, remiin, upon milk. — In the process of digestion when milk comes in contact with the enzyme, rennin, which is found in the stomach, the casein of the milk coagulates or clots. Most of the fat is entangled with the clotting casein. The whey contains the sugar, the lactalbumin, and a part of the mineral matter. The same result is obtained in making rennet custard with rennet or junket tablets. The points to be considered in making rennet custard or junket are:

Use and preparation of food