Dietotherapy
Dietotherapy
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In our eReader you can find the full English version of the book. Read Dietotherapy Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Dietotherapy
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To quickly assess the difficulty of the text, read a short excerpt:
The sugars to a large extent are replaced by lactic acid, alco- hol and carbonic acid gas ; the casein is partly broken down and precipi- tated to a very fine division and partly predigested while the fats and salts remain practically unchanged.
The analyses on page 568 give a pretty fair summary of the changes that occur during the process of souring.
When the fermentation process of kumiss and kephir is allowed to go for only twelve hours, it is slightly sour and somewhat resembles milk in ta...ste and appearance. Wlien fermented for twenty-four hours, some of the casein will be dissolved, and as a result, the kumiss will be thinner but sourer. If the fermentation process is allowed to continue another Digitized by Google 568 SPECIAL DIETS ANALYSES OF CHANGES OCCURRING IN THE FERMENTATION OF MILK Protein, Per cent Sugar, Per cent Fat, Per cent Salts, Per cent Alcohol, Per cent Lactic Acid, Per cent Kumiss (1) Kephir (2) Mare^s Milk (3) Cow's Milk (4) .
Buttermilk (5)..
2.2 3.1 2.6 3.3 3.8 1.5 1.6 5.5 4.8 3.3 2.1 2.0 2.5 3.6 1.2 0.9 0.8 0.5 0.7 0.6 1.7 2.1 0.9 0.8 0.3 day, it will be still thinner and sourer, and more thoroughly charged with carbonic acid gas.
What to read after Dietotherapy?
You can find similar books in the "Read Also" column, or choose other free books by Fitch, William Edward, B. 1867 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The sugars to a large extent are replaced by lactic acid, alco- hol and carbonic acid gas ; the casein is partly broken down and precipi- tated to a very fine division and partly predigested while the fats and salts remain practically unchanged.
The analyses on page 568 give a pretty fair summary of the changes that occur during the process of souring.
When the fermentation process of kumiss and kephir is allowed to go for only twelve hours, it is slightly sour and somewhat resembles milk in ta...ste and appearance. Wlien fermented for twenty-four hours, some of the casein will be dissolved, and as a result, the kumiss will be thinner but sourer. If the fermentation process is allowed to continue another Digitized by Google 568 SPECIAL DIETS ANALYSES OF CHANGES OCCURRING IN THE FERMENTATION OF MILK Protein, Per cent Sugar, Per cent Fat, Per cent Salts, Per cent Alcohol, Per cent Lactic Acid, Per cent Kumiss (1) Kephir (2) Mare^s Milk (3) Cow's Milk (4) .
Buttermilk (5)..
2.2 3.1 2.6 3.3 3.8 1.5 1.6 5.5 4.8 3.3 2.1 2.0 2.5 3.6 1.2 0.9 0.8 0.5 0.7 0.6 1.7 2.1 0.9 0.8 0.3 day, it will be still thinner and sourer, and more thoroughly charged with carbonic acid gas.
What to read after Dietotherapy?
You can find similar books in the "Read Also" column, or choose other free books by Fitch, William Edward, B. 1867 to read onlineMoreLess
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