Evening star., 1936-03-25
airy Products Throughout Country Promise Abundance in Summer
Better Feed Conditions
Are Predicted Unless
New Factors Develop
Average Weather and Crops Must Be
Depended Upon for Results Now
Looked for in Supply.

with not less than 80 per cent fat.
Skimming the milk or separating the
cream for butter making takes of not
only the fat. but the vitamins A and
D that are in the fat.
''Pasteurized milk" is milk which
has been heated evenly to tempera-
ture not lower than 142 degrees Fahr-
enheit for not less than 30 minutes
and then promptly cooled to so degrees
or lower. This treatment destroys the
bacteria of disease and most Of the
other bacteria. about 80 per cent usu-
ally. The heat leaves little If any OF
vitamins B and c in pasteurized milk,
but makes the milk safer and also
makes it keep much longer than raw
| milk.
Alternatives to fresh fluid milk are
the milks that come in cans or pack
evaporated milk" condensed
milk" and dried milk" All these are
made from fresh cows milk, and they
have about the same food value as
the corresponding fluid milk.
"Evaporated milk" is just what the
name suggests-fluid milk evaporated
down to about half its original weight,
which Is to say, with about half its
original water content evaporated out.
1t is then run into cans. sealed and
sterilized. One pound of evaporated
| milk represents on the average two
pounds of fresh whole milk. Seven
teen ounces of evaporated milk. plus
water to fill up a quart measure. are
approximately equivalent to a quart OF
fresh pasteurized milk. Diluted in this
way. evaporated milk may be used for
most Of the purposes for which fresh
milk Is used
"CONDENSED MILK" sweetened, is
~ evaporated milk with sugar
added. One pound represents about
q. to 2la pounds of fresh milk. Con-
densed milk can. of course, be used
only where milk and sugar are called
] for.
/ Dried milk" Is made by several
processes but the product is a dry.
white powder containing practically
/ dll IllC 1OO0 NdluCS vi tLiC
milk Dried whole milk contains the
! milk fat. Dried skim milk, because it
/ contains practically none of the fat Of
/ whole milk, keeps better than dried
whole milk and costs less. Just 3l2
ounces of dried skim milk mixed with
! 32. cups of water make the equiva-
| lent of quart Of fresh skim milk and
! can be used in the same way. With
ll2 ounces of butter, this mixture is
the equivalent Of quart Of whole
milk. The powder "as is" can be
/ added to -four mixtures for bread or
cakes.
Cheese. made from the curd Of milk
into many forms with many f1avors,
serves different purposes in the meal
In main course, salad or dessert. Some
kinds of cheese are made of whole
milk. some OF skim milk and some OF
whole milk or partly skinned milk.
In the United States the word
cheese" alone is understood to mean
American cheddar cheese. called also
Just American cheese. This is made
of whole milk and is the familiar yel-
low cheese commonly used for such
dishes as Welsh rarebit, tomato rare
bit cheese soufle or cheese toast. Cot
tage cheese. or Schmierkase. is usually
made of skim milk.
The dairy products as group af-
ford many choices and possibilities for
contributing to the kind Of variety
which, within the essential variety pat
tern of good diet. makes the table
interesting from day to day.