Foods Or How the World is Fed
Foods Or How the World is Fed
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They yield so much milk that it is not uncommon for a cow to give her own weight in milk in one month, but the milk is not so rich as that of the other breeds above mentioned.
IIO FOODS: OR HOW THE WORLD IS FED Indeed, milk is chiefly valued according to the amount of cream or butter fat it contains. We can understand this by examining a drop or so under the microscope. As we pour the milk out, it looks like a white liquid, and one might suppose its particles to be the same all the way through.... Under the microscope, however, we see that it is a clear, transparent fluid with many minute globules, or little bodies of fat of various sizes, swimming about. This fluid Holstein cow.
is composed of water and the parts of the milk which, although solids when dry, are now dissolved in the water, just as though they were sugar or salt. The globules can- not be so dissolved. They are balls of pure fat, so small that a single drop of milk contains millions of them. In- deed, it is said that if a person tried to count all the bodies in one drop of milk, and should count at the rate of one hundred per minute, ten hours every day, and six days every week, it would take him ten years before he got MILK, BUTTER, AND CHEESE III through.
What to read after Foods Or How the World is Fed?
You can find similar books in the "Read Also" column, or choose other free books by Frank G Frank George Carpenter to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
They yield so much milk that it is not uncommon for a cow to give her own weight in milk in one month, but the milk is not so rich as that of the other breeds above mentioned.
IIO FOODS: OR HOW THE WORLD IS FED Indeed, milk is chiefly valued according to the amount of cream or butter fat it contains. We can understand this by examining a drop or so under the microscope. As we pour the milk out, it looks like a white liquid, and one might suppose its particles to be the same all the way through.... Under the microscope, however, we see that it is a clear, transparent fluid with many minute globules, or little bodies of fat of various sizes, swimming about. This fluid Holstein cow.
is composed of water and the parts of the milk which, although solids when dry, are now dissolved in the water, just as though they were sugar or salt. The globules can- not be so dissolved. They are balls of pure fat, so small that a single drop of milk contains millions of them. In- deed, it is said that if a person tried to count all the bodies in one drop of milk, and should count at the rate of one hundred per minute, ten hours every day, and six days every week, it would take him ten years before he got MILK, BUTTER, AND CHEESE III through.
What to read after Foods Or How the World is Fed?
You can find similar books in the "Read Also" column, or choose other free books by Frank G Frank George Carpenter to read onlineMoreLess
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