Owing to the conversion of the fat into fatty acids butter will, in the course of time, become acid, rancid and unfit for table use.
Oleomargarine is a product resembling butter. It is manufactured from animal fats and vegetable oils. It is not as desirable an article of diet as butter. It contains margarine fat and only .5% of the volatile fats, while butter fat contains about 8%.
Oleomargarine may be distinguished from butter by boiling. Butter boils more quietly and a foam is formed on top, while oleomargarine sputters much like oil mixed with water and there is little or no foam produced.
Cheese
Cheese is manufactured from skim milk, whole milk, or milk to which cream has been added. The more cream the richer is the product. Coagulation of the milk is accomplished by adding rennet; the curd is then pressed to expel the whey; next it is placed in molds and kept in a cool place to ripen. After cheese has been properly ripened it makes an excellent article of diet. It contains a large proportion of nitrogenous substances. There are many grades of cheese, the quality depending not only upon the process involved in the manufacturing, but also upon the richness of the milk from which it is made.
CHAPTER XVIII
MEAT
MEAT
Meat, an Article of Diet
Composition of Meat
TOUGH MEAT
TENDER MEAT
CHANGES AFTER SLAUGHTER
REFRIGERATION
Food Value of Meat
BEEF EXTRACTS
BEEF JUICE
Sources of Meat
Care of Food Animals
FOOD
WATER
SHELTER
Meat Unfit for Food
ADULTERATED
SPOILED MEAT
Danger from Spoiled Meat
DIFFERENT INFECTIONS
TAPEWORM
PARASITE
ECHINOCOCCUS
CHAPTER XVIII
MEAT