Milk is called a "perfect food" because it contains all the elements necessary for the nourishment of the body.

Sources Of Milk

Cows, goats, asses, camels.

Chemical Composition Of Milk (Average)

Water - 87 per cent.

Carbohydrate - 5 per cent.

Fat - 3 to 4 per cent.

Mineral matter - 1 per cent.

Protein - 3 per cent.

The protein in milk is in form of casein and albumin.

Carbohydrate as lactose (milk sugar).

Fat, as a fine emulsion.

Mineral matter - as calcium, magnesium, iron, etc.

Lactic acid is found in sour milk.

Milk is an economical food, because of its high food value. It lends itself to a variety of combinations, and is acceptable as food without cooking.

Practical Uses Of Milk

Combinations in desserts.

Soups.

Sauces.

Cheese.

Beverages.

Too much emphasis cannot be laid on the care of milk in both dairy and home. The vessels for containing milk should be properly cleansed and sterilized.

The vessels should have a smooth, glazed surface, free from cracks, and should be shallow to allow the cream to rise.

The vessels should be covered, kept in a cool place and away from the influence of strong odors.

Methods Of Preserving Milk

1. Scalding-(bringing to boiling point).

2. Pasturization-(remaining at temperature of 140 to 160 degrees for about 20 minutes).

3. Sterilization-(remaining at temperature of 180 to 200 degrees for several hours).

Adulterants In Milk

1. Water (to increase in bulk).

2. Chalk (to use in watered milk).

3. Gelatine (to give it rich, thick appearance).

Artificial Preservatives In Milk

1. Formaldehyde.

2. Borax.

3. Bicarbonate of Soda.