Page:Food and cookery for the sick and convalescent.djvu/83

Rh

Water, 86.90 Proteids, 3.60

Sugar, 4.80 Fat, 4.00

Mineral Matter, .70

Many milk analyses have shown that the nutritive constituents of milk vary to a considerable degree, this even holding true of the milk from a single cow at different milkings, the greatest difference being in the quantity of fat. Jersey and Guernsey breeds yield the largest quantity of fat, but a smaller supply of milk. The largest amount of fat is obtained in the morning's milking.

The quality and quantity of milk is not only determined by the breed, but by the age, health, housing, feeding, care, and time of lactation of the animal from which it comes. It is an absolute necessity that the milk supply be carefully inspected, and in all large cities chemists are employed for this purpose, whose work has been of the greatest value.

Milk is more quickly contaminated than any other food product.


 * 1. By improper feeding of animal.
 * 2. " poor conditions due to nursing, worrying, etc.
 * 3. " disease germs from the cow.
 * 4. " extraneous disease germs.
 * 5. " souring and decomposition.
 * 6. " absorption of bad odors.

Milk, as soon as it comes from the animal, should be put in sterile vessels, cooled as quickly as possible, covered, and kept at a low temperature.

In the hands of the consumer it always contains a large number of micro-organisms, the greater number of which tend to increase lactic fermentation, which causes souring. If milk is kept under favorable conditions and for not too long a time, these do not sufficiently multiply to cause anxiety.