Studies of Reconstructed Milk (Classic Reprint)

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Excerpt from Studies of Reconstructed Milk Pure milk contains a variety of substances, which, for convenience in analysis and reference, are conventionally divided into three groups: Fats, solids not fat, and water. The proportions of these three groups in the mixture vary with the breed of cattle, the feed, the season, and other variable conditions, but it will be sufficiently accurate for the present purposes and for illustration to say that normal milk contains 31 per cent fats, 9 percent solids not fat, and 87 1/2 per cent water. At a time when, in the interests of food conservation, the possibilities of desiccated foodstuffs are being developed and their economic advantages exploited, it is unnecessary to dwell at length upon the purely economic benefits which would accrue were it possible to deal with the milk supply of the country and especially, with its problems of storage and transportation, upon a water-free basis. Desiccation in general has two principal advantages: It reduces tho weight of the commodity, thereby simplifying the problem of distribution, and it improves the handling and keeping qualities of perishable foods by doing away with the watery environment necessary for microbial activity. These advantages make it possible to distribute foodstuffs over wide geographical areas and thus to provide markets for those regions in which production is deficient or lacking. They also make possible a seasonal distribution or leveling, whereby tho commodity may be carried over from a season of excessive production into a season of nonproduction. To these manifest advantages, which are common in the entire field of desiccated food, there is added, in the case of milk supplies, a third of equal if not greater importance. This has reference to the sanitary aspects of the milk problem, which have so occupied the attention of public-health workers in recent years. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.