El Paso herald. (El Paso, Tex.) 1901-1931, 1913-05-31
Milk and Its Products
For the Home Maker
By S. R. Mitchell, State
College, N. M.

, sanitary handling Of milk has been
! eliminated: but there are still small
dairies and large ones in the rural dis
I tricts and in the cities where the con-
/ sciences of the dairymen have not yet
] been sufficiently aroused 10 insure the
/ proper cleanliness in their stables, the
! handling of their cows ana the MILK
and furthermore, the care OF their own
However. to feel safer in the use Of
milk for the babies and ourselves, We
Z insist uDOn sanitary milk To reduce
/ somewhat the danger Of Infection from
[ typhoid and scarlet fever. and from Uu-
/ berculOsis. carried by. some milk, pas
/ teurization and sterilization are re-
PasteurIzatiOn.
PasteuriZatiOn is the process OF neat
4 inzr to a certain temperature, which de-
: stroys as many OF the bacteria as pos
sible without producing any of the
I changes in the chemical constituents,
which begin to take place at about the
/ temperature Of 167 degrees Fahrenheit
The proper temperature IS usually
given between 140 degrees and lS5 de-
I grees without remaining at either ex-
| IRENE very long during the process.
Sterilization.
This process consists IN heating
sufficient time and TO high enough tenn
perature to kill all the organisms pres
ent in the milk. For practical purposes
it is often simply heated 70 the Doll
| ing point. In this method it is impOs-
! sibIe to retain the flavOrs in the milk
and the composition IS considerably
.
often milk is contaminated after ster-
! ilization if not properly and intelh-
gently handled.
MIX Products.
OF these, butter and cheese are usu-
ally considered to be most important
; Butter is one OF the chief sources Of fat
in the ordinary diet and rurntsHeS II N
a very palatable and easily d1Sested
form.
Cheese consists of the ca5eil Of milk,
plus more or less of the lat and mineral
##sarsE Ia a q o.
many varieties are due m1luly TO the
bacteria and ferments which the Vari-
! Gus methods Of manufacture develop
Junket is faVOrlse dish Tor lHFallQ
dieterics, and for more general use II
is prepared by adding rennet to milk
and allowing it to stand undiStu-Oed
until it thickens or cOagulates, that IS,
until the casein is precipitaUed- II the
process is carried out careCu1iys
thick. Custard like product results II,
however, 1t IS stirred the caSell restui4y
breaks up and separates from the whey.
There are a number Of preparations OF
rennet on the market designed especial
" for making junket, all OF when seem
TO give satisfactory results.
Cottage cheese, as commonly made at
home, from sour milk with or without
the cream, IS nutritious and palaIaOls
food. and should be taken advantage OF
more often than is usually done.
Cream is made up principally OF wa
ter and the fat of milk, but contains
also a little protein, carbohydrates and
mineral matters. When served with
cereals, fruit. etc, is not only improves
the flavor, but adds to the nutr1uve
value of the dish When added to the
custards. cakes, soups, and other food,
il materially increases the fat content
and makes the dish richer, as does
cream, either plain or whipped, served
with q dessert dish or other food
ButtermiIk.
Besides skim milk there is another
important byprOduct resulting from the
manufacture Of butter, namely, butter
milk In butter making. the fat glo- q.
bules are brought together by churning
and removed. leaving a thin uquld
This buttermilk is very like skim milk
in composition, but il has usually
mild acid taste, because the cream is
generally allowed to sour before churn-
ing. Buttermilk has much the same
food value as skim milk.
Just as buttermilk represents the
residue OF milk from butter making, so
whey represents what is left from
cheese making, and consists mainly of
water, milk-sugar, and mineral matter
It is less nutritious than skim milk and
buttermilk, but is Occasl Onally useful IS
a mild laxative drink for invalids.
Sour milk or clabber is a common
article Of diet IN many parts Of the
United States, and is wholesome. and to
those who care for it. very refreshing
and palatable. 1t is certainly nutri-
tious since when made from whole milk
1t contains all the nutritive ingredients
originally present, and when only skim
milk is used, it contains casein and
other constituents except the fat.
Comparative Values
When one considers that a glass OF
whole milk. is equivalent IN nutritive
value to a slice of roast beef. and when
the products Of milk show up so favor
ably when compared with other foods
IT would seem that we would no longer
neglect the COW, nor would we continue
to so on using unsanltary or unwhole-
some milk
1t seems that with the above in view.
it would pay each community, whether
small or large, to insist on sanitary
milk from all milk dealers, large or
small