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Author: Raymond Allen Pearson Publisher: Forgotten Books ISBN: 9780259862680 Category : Business & Economics Languages : en Pages : 40
Book Description
Excerpt from Facts About Milk (Revised) It'would be impossible to closely estimate the value of all property devoted to dairying, but it can be safely said that in gross investment it is exceeded by few other branches of industry. There are about cows in this country, or about one to every four inhabitants; one cow, however, furnishes the milk, butter, and cheese for more than four persons, as some dairy products are exported. Although this is the greatest dairy country in the world, it does not lead in the per capita consumption of dairy products; one of the principal reasons for this is the failure of Americans to appreciate the food value of milk and its products. In some. Of the older European countries two or three times as much milk and cheese is consumed per capita as in the United States. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Raymond Allen Pearson Publisher: Forgotten Books ISBN: 9780259862680 Category : Business & Economics Languages : en Pages : 40
Book Description
Excerpt from Facts About Milk (Revised) It'would be impossible to closely estimate the value of all property devoted to dairying, but it can be safely said that in gross investment it is exceeded by few other branches of industry. There are about cows in this country, or about one to every four inhabitants; one cow, however, furnishes the milk, butter, and cheese for more than four persons, as some dairy products are exported. Although this is the greatest dairy country in the world, it does not lead in the per capita consumption of dairy products; one of the principal reasons for this is the failure of Americans to appreciate the food value of milk and its products. In some. Of the older European countries two or three times as much milk and cheese is consumed per capita as in the United States. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Spargo Publisher: Forgotten Books ISBN: 9781332007240 Category : Health & Fitness Languages : en Pages : 430
Book Description
Excerpt from The Common Sense of the Milk Question No apology is offered for the book except for its many shortcomings, which none will deplore more than the author nor for the fact that it is written by a layman for lay readers. There is a voluminous and bewildering literature wholly devoted to the subject, as may be inferred from the fact that one single bibliography with which I am acquainted con tains no less than 8375 titles, and is still so incomplete as to cause the student a good deal of exasperation! Much of this literature perhaps I should not be far wrong if I were to say almost the whole of it is either not accessible to the ordinary reader, or, what is equally important, unintelligible to him. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Edward F. Brush Publisher: Palala Press ISBN: 9781346837406 Category : Languages : en Pages : 132
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Johan D. Frederiksen Publisher: Forgotten Books ISBN: 9781330789827 Category : Cooking Languages : en Pages : 220
Book Description
Excerpt from The Story of Milk The conception of this "Story of Milk" dates many years back. In his life-long study of problems connected with dairy farming and milk industries in two of the world's greatest dairy countries, Denmark and the United States, the author has felt the need of a concise handbook covering this interesting subject. In his forty years of work in the manufacture and distribution of dairy and milk-food preparations he has been brought constantly into contact with men and women interested in the production of milk and has found a persistent demand for a book that might be consulted by anybody in regard to questions related to these greatest of all foods, which are, or ought to be, a most important part of the daily diet of children and adults alike, at all times, everywhere. There was a time during the war when, frightened by the soaring of the price which had remained remarkably low for many years, much too low in fact compared with the cost of other food, people began to cut down the consumption of milk to an alarming extent. Even the National Food Administration for a short time recommended saving in the wrong place, forgetting that, at the highest figures reached during the temporary shortage, milk was still one of the cheapest of foods and that it was absolutely indispensable for growing children and exceedingly beneficial for men and women who were called upon to exercise their physical and mental powers as never before. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: M. J. Rosenau Publisher: ISBN: 9781332022878 Category : Health & Fitness Languages : en Pages : 364
Book Description
Excerpt from The Milk Question The Milk Question was written by M. J. Rosenau in 1912. This is a 355 page book, containing 100042 words and 37 pictures. Search Inside is enabled for this title. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Philadelphia Inter-State Dairy Council Publisher: Forgotten Books ISBN: 9781391595924 Category : Business & Economics Languages : en Pages : 182
Book Description
Excerpt from The Story of Milk, Vol. 1: The Soil Thinner than a skin of an apple is the covering of the earth that a man tills. The marvellously slight layer that the farmer knows as 'the soil' supports all men. And makes it possible for the globe to sustain a highly developed life. Beyond all calculation and all comprehension are the powers and the mysteries of this soft outer covering of the earth. For all we know. The stupendous mass of materials of which the planet is composed is wholly dead. And only on the surface does any nerve of life quicken it into a living sphere. And yet. From this attenuated layer have come numberless generations of giants of forests and of beasts. Perhaps greater in their combined bulk than all the soil from which they have come. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Robert Harcourt Publisher: Forgotten Books ISBN: 9781527820272 Category : Cooking Languages : en Pages : 30
Book Description
Excerpt from Food Value of Milk and Its Products The average skim milk contains nearly 10 per cent. Of milk solids or nutritive ingredients, while whole milk contains about 18 to 14 per cent. The chief material removed from the milk in skimming is the fat. Thus, naturally, the skim milk must be richer in the valuable protein materials than the whole milk. The amount of fat left in the skim milk must of necessity vary with the com pleteness of the skimming, and frequently varies from less than one-tenth of one percenttossmuchasthres-tsnthsorevenfour-tenthsofouepercent. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Helen G. Campbell Publisher: Forgotten Books ISBN: 9780267430802 Category : Cooking Languages : en Pages : 36
Book Description
Excerpt from Why and How to Use Milk Milk and its products are indispensable to the growth of the child and to the health of the adult. For these, there is no substitute. For the infant, milk is a perfect food; for the growing child, milk and the products of the dairy are essential foods; and for adults, they are the most important foods. Food is not merely something to chew. It must furnish material for the growth and repair of the body, material for body heat and energy, and material for use by the body as regulating substances. Milk fulfils all these requirements. It contains protein, from which the body builds new cells and repairs worn-out tissues. It contains fat and sugar, which serve as a source of heat and energy for muscular activity, and contains mineral matter which has a regulatory effect and which enters into the composition of the body, especially the bones and teeth. Not only does milk supply these demands, but it contains also the essential food factors, or vitamines, - Fat-soluble A, Water-soluble B, and Water-soluble C, without which normal growth is impossible and without which the health of the adult cannot be maintained. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William George Savage Publisher: Wentworth Press ISBN: 9781363914661 Category : History Languages : en Pages : 486
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Henry E. Alvord Publisher: Forgotten Books ISBN: 9780656996391 Category : Business & Economics Languages : en Pages : 30
Book Description
Excerpt from Differences in Dairy Products Milk is a fluid, and has been so regarded from time immemorial. It has been bought and sold by liquid measure. And in referring to the use of milk it is ordinarily spoken of as a fluid. We say commonly that we drink milk, and rarely speak of eating it. Yet milk is food rather than drink. It is the perfect food provided by Nature for the young of the most important grand division of the animal kingdom. And we know it is largely consumed as food by human beings of all ages. It is, then, as a food that milk, and chiefly the milk of the cow, is so conspicuous in commerce and in domestic economy. But our first idea of human food is a solid substance and although some food appears in a liquid form, it is valued for the solid matter it contains. Milk is no exception. It is a fluid because largely composed of water; but all its other constituent parts are solids, and they are what give milk its food value. Some of these constituents, the curd or caseine, the sugar and the salts or mineral matter, are dissolved in water; other parts, the fats, are in semi-solid particles, held in suspen sion in the fluid, causing the opaque appearance So milk is at once a solution and an emulsion. (by emulsion, a word itself meaning milk-like, we intend to describe a physical mixture of different substances like oil and water, which do not form a chemical union.) To thoroughly understand milk, its composi tion and value, it must, therefore, be examined chemically and physically. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Raymond Allen Pearson
Author: Raymond Allen Pearson
Author: John Spargo
Author: Edward F. Brush
Author: Johan D. Frederiksen
Author: M. J. Rosenau
Author: Philadelphia Inter-State Dairy Council
Author: Robert Harcourt
Author: Helen G. Campbell
Author: William George Savage
Author: Henry E. Alvord