Library of Cookery, Volume 2
Milk, Butter, and Cheese
To be the greatest assistance to the woman in the home is the purpose of these volumes — to relieve her household tasks of much of their drudgery and to help her come to the realization of the opportunity for good that is hers. In no better way can she create happiness and contentment in her home than by preparing appetizing, nutritious meals and serving them in the most attractive manner.
Milk in the Diet
1. As is well understood, milk is the liquid that is secreted by the mammary glands of female mammals for the nourishment of their young. The word milk as it is commonly used, however, refers to cow’s milk, because such milk is employed to a greater extent as human food than the milk from any other animal. Cow’s milk in its perfectly fresh raw state is a yellowish-white, opaque fluid, called whole milk, and, as is well known, possesses a distinctly sweet taste and characteristic odor. When such milk is allowed to stand for some time without being disturbed, it separates into two distinct layers, an upper and lower one. The upper layer, which is lighter than the lower one and occupies a smaller space, consists largely of globules of fat and is called cream; the lower layer, which is white or bluish-white in color and is composed of water, solids, and protein, is, when separated from the cream, called skim milk.