Milk And Milk Products in the Home; a book Intended for Students in Home Economics And for Housekeepers in General
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In our eReader you can find the full English version of the book. Read Milk And Milk Products in the Home; a book Intended for Students in Home Economics And for Housekeepers in General 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 Milk And Milk Products in the Home; a book Intended for Students in Home Economics And for Housekeepers in General
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It is only at the beginning of the condensing process that the milk is exposed, for a short time, to a high temperature. This results in the destruction of most of the bacteria present in the milk. It also renders insoluble part of the min- eral matter, especially the lime.
Condensed milk is not sterile, however, its preser- vation being effected by the addition of large quanti- ties of cane sugar (sucrose). About 40 per cent, of condensed milk is cane sugar. The syrupy condition produced by th...e sugar stops ordinary bacterial growth.
53 54 MILK AND MILK PRODUCTS IN THE HOME The addition of large quantities of sugar reduces the digestibility of the milk because cane sugar is not as easily digested as the constituents of fresh milk. The cane sugar also unbalances condensed milk as a food, making it rich in carbohydrates and relatively poor in proteids. In this connection it will be remembered that fresh cow's milk is a well balanced food.
Sweetened condensed milk has an average com- position as follows: Water 26.5 per cent.
What to read after Milk And Milk Products in the Home; a book Intended for Students in Home Economics And for Housekeepers in General?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is only at the beginning of the condensing process that the milk is exposed, for a short time, to a high temperature. This results in the destruction of most of the bacteria present in the milk. It also renders insoluble part of the min- eral matter, especially the lime.
Condensed milk is not sterile, however, its preser- vation being effected by the addition of large quanti- ties of cane sugar (sucrose). About 40 per cent, of condensed milk is cane sugar. The syrupy condition produced by th...e sugar stops ordinary bacterial growth.
53 54 MILK AND MILK PRODUCTS IN THE HOME The addition of large quantities of sugar reduces the digestibility of the milk because cane sugar is not as easily digested as the constituents of fresh milk. The cane sugar also unbalances condensed milk as a food, making it rich in carbohydrates and relatively poor in proteids. In this connection it will be remembered that fresh cow's milk is a well balanced food.
Sweetened condensed milk has an average com- position as follows: Water 26.5 per cent.
What to read after Milk And Milk Products in the Home; a book Intended for Students in Home Economics And for Housekeepers in General?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
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