CHAPTER VII
Milk and Dairy Products
293. What can you say as to the importance of dairy products in the dietary? 294. Give the general composition of milk. 295. What compound in milk is most variable? 296. To what extent are the nutrients in milk digestible? 297. What influence does milk have upon the digestibility of other foods? 298. Why is cheese cured in cold storage? 299. How can the tendency of a milk diet to produce costiveness be overcome? 300. Why is it necessary to consider the sanitary condition of milk? 301. What factors influence the sanitary condition of milk? 302. What is certified milk? 303. What is pasteurized milk? 304. How can milk be pasteurized for family use? 305. What is tyrotoxicon? 306. What is its source in milk? 307. To what is the color of milk due? 308. To what extent is color associated with fat content? 309. What causes souring of milk? 310. What change occurs in the milk sugar? 311. What are the most favorable conditions for the souring of milk? 312. What are some of the preservatives used in milk. 313. What objection is urged against their use? 314. What is condensed milk? 315. What is buttermilk, and what dietetic value has it? 316. How does goats' milk differ from cows' milk? 317. What is koumiss, and how is it prepared? 318. What are the prepared milks? 319. How does human milk differ in composition from cows' milk? 320. Give the nutritive value of skim milk. 321. What content of fat should cream contain? 322. In what ways is milk adulterated? 323. How are these adulterations detected? 324. Give the general composition of butter. 325. What is the maximum amount of water that a butter may contain without being considered adulterated? 326. What can you say in regard to the digestibility of butter? 327. How is butter adulterated? 328. How does oleomargarine compare in digestibility and food value with butter? 329. What is the food value of butter? 330. How does cheese differ in composition from butter? 331. Give the general composition of cheese. 332. To what are the flavor and odor of cheese due? 333. Why is cheese ripened? 334. What chemical changes take place during ripening? 335. To what extent are the nutrients of cheese digested? 336. Why is cheese sometimes considered indigestible? 337. To what extent do the nutrients of different kinds of cheese vary in digestibility? 338. How does cheese compare in nutritive value and cost with meats? 339. What is cottage cheese? 340. What is Roquefort cheese? 341. Name four kinds of cheese, and say to what each owes its individuality. 342. How is cheese adulterated? 343. Why are dairy products in older agricultural regions generally cheaper than meats?