The Story of Milk
The cover image was created by the transcriber and is placed in the public domain.
Well kept creamery with attractive surroundings
THE STORY OF MILK
JOHAN D. FREDERIKSEN
GRADUATE OF THE ROYAL DANISH AGRICULTURAL COLLEGE, AUTHOR
OF “CHEESE MAKING IN AMERICA” (IN DANISH), “CREAMING
MILK BY CENTRIFUGAL FORCE,” ETC., GENERAL MANAGER
OF CHR. HANSEN’S LABORATORY, MANUFACTURERS
OF DAIRY AND MILK-FOOD PREPARATIONS,
LITTLE FALLS, N.Y.
New York
THE MACMILLAN COMPANY
Johan Ditlev Frederiksen
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THE STORY OF MILK
TABLE OF CONTENTS
INTRODUCTION
HISTORICAL
DAIRY CATTLE
HOW TO TEST MILK
FERMENTS
PASTEURIZATION
PURE CULTURES
MILK SUPPLY
CREAM
ICE CREAM
BUTTER
BUTTERMILK
FERMENTED MILK
CHEDDAR CHEESE
OTHER TYPES OF HARD CHEESE MADE WITH RENNET
SOFT RENNET CHEESE
CHEESE MADE WITHOUT RENNET
MILK SUGAR
CASEIN
MILK POWDER
CONDENSED AND EVAPORATED MILK
WHEY
NUTRIENTS
CARE OF MILK IN THE HOME
MILK FOR INFANTS
MILK FOR GROWING CHILDREN
SOUPS
MILK CEREALS
LUNCHEON AND SUPPER DISHES
CREAMED VEGETABLES
MILK TOAST
EGGS POACHED IN MILK
CHEESE DISHES AS MEAT SUBSTITUTES
CHEESE SALADS
MILK BREADS AND BISCUITS
DESSERTS
GENERAL RECIPE FOR CEREAL-MILK PUDDINGS
MILK BEVERAGES
MISCELLANEOUS SUGGESTIONS
THE THERMOMETER
WEIGHTS AND MEASURES
END NOTES
BIBLIOGRAPHY
