MILK
MILK
COMPOSITION
MILK AS A FOOD
PROTEINS
CASEIN
LACTALBUMIN
LACTOGLOBULIN
FAT
CREAM
SKIM MILK
BUTTER
VITAMINS
FAT SOLUBLE A
WATER SOLUBLE B
WATER SOLUBLE C
LACTOSE OR MILK SUGAR
DEFINED
LACTIC ACID
SANITARY MEASURES IN PRODUCTION
MILK, A GERM MEDIUM
CARE IN THE MILKING
CARE OF THE COWS
BARNS AND BARNYARDS
FREE FROM MANURE
GROUND WELL DRAINED
STABLES PROPERLY VENTILATED
BOTTLING
STRAINING
IN SEPARATE MILK HOUSE
PROPER TEMPERATURE
NOT ABOVE 50° F. IN TRANSPORTATION
STERILE MILK
PREPARATION OF MILK AND MILK PRODUCTS
PASTEURIZATION OF MILK
DESTROYS SO-CALLED PATHOGENIC GERMS
DOES NOT CHANGE DIGESTIBILITY
FURNISHES PURIFIED MILK
ARTIFICIAL PRESERVATIVES DANGEROUS
CONDENSED MILK
SOME OF WATER REMOVED
POOR IN VITAMIN C
DRY MILK
IN POWDER FORM
POOR IN VITAMIN C
SUBSTITUTED FOR FRESH MILK
BUTTER
CHURNING
CONSTITUENTS
OLEOMARGARINE
CHEESE
PROCESS
NITROGENOUS SUBSTANCES