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Author: R. D. Milner Publisher: Forgotten Books ISBN: 9780331952421 Category : Health & Fitness Languages : en Pages : 52
Book Description
Excerpt from The Use of Milk as Food Perhaps no food has been more often studied by chemists than milk and its products, and so a great deal of information is available regarding the composition and properties of these important food materials. The average composition of cow's and some other kinds of milk used for food is given in the table which follows. 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: R. D. Milner Publisher: Forgotten Books ISBN: 9780331952421 Category : Health & Fitness Languages : en Pages : 52
Book Description
Excerpt from The Use of Milk as Food Perhaps no food has been more often studied by chemists than milk and its products, and so a great deal of information is available regarding the composition and properties of these important food materials. The average composition of cow's and some other kinds of milk used for food is given in the table which follows. 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 Denniston Milner Publisher: Wentworth Press ISBN: 9781011312283 Category : History Languages : en Pages : 46
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: 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: Johan D. Frederiksen Publisher: Forgotten Books ISBN: 9780267817146 Category : Cooking Languages : en Pages : 218
Book Description
Excerpt from The Story of Milk A genuine interest has been aroused in our country in the economy and conservation of food, and in The Story of Milk the author hopes to place at the dis posal of the student Of Domestic Science a compre hensive book of reference which may open the eyes of many to the fact that there is no more interesting sub jcet than Milk in connection with the study of the welfare and physical improvement of humanity, and that milk and its products should be used to a much greater extent than heretofore. 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: Dorothy Reed Mendenhall Publisher: ISBN: 9781331308812 Category : Health & Fitness Languages : en Pages : 36
Book Description
Excerpt from Milk: The Indispensable Food for Children Our Nation, with the majority of all civilized nations, finds itself plunged into a world war. As the atmosphere clears, after the first tremendous endeavor to create armies and to feed and equip our own soldiers as well as the population of our allies, thinking people are asking themselves how our home population is to maintain its health and the standards of living which have cost us so much effort to achieve. How will war affect the health and welfare of our children? What can we learn from the experience of European countries, already at war over three years, in regard to the influence on child life of the changes and privations inevitably produced by the war? What dangers and disasters may we avert if we take immediate precautions to prevent war conditions from affecting our child population in the adverse ways so plainly shown in Europe? The necessity of our Nation's feeding an ever-increasing number must be granted; also, that this food can be obtained in only two ways - by increased production or by decreased use of food in this country. The saving of food in this latter way may be brought about partly by persuading individuals to eat less and to choose certain types of food which can not be exported, and partly by eliminating waste. It is probably safe to assert that curtailing the total amount of his daily diet will be beneficial for the average adult. More than this, we are willing to agree that substitution of one typo of food for another of the same typo can be safely carried out by the average healthy American adult to-day if the substitution is intelligently planned. On the other hand, the average child in America can not have its usual amount of food safely curtailed, nor is it wise during childhood to attempt, except in the case of cereals, to exchange or substitute the important articles of food. The results of underfeeding or indiscriminate food substitution in childhood are startlingly shown abroad as a result of the war, and are beginning to be evident in our own great cities. 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: Laura C. Pepper Publisher: Forgotten Books ISBN: 9780266824732 Category : Cooking Languages : en Pages : 26
Book Description
Excerpt from Milk: The Food of Foods Most children like to drink milk, but occasionally a child has a dislike for it. Then the mother is confronted with a real problem, for a milk appetite must be created by preparing it in appealing ways. With younger children good results may be obtained by allowing them to drink the milk through a straw or by changing the appearance and flavour of the milk by making special milk drinks. Stories about athletes and peo-ple who drink milk to grow strong appeal to children and are effective. Children like to be independent, and allowing the child to use his own pitcher and glass may have the desired result. For children who refuse to drink milk in any form a considerable amount can be incorporated in the child's diet by regularly serving cereals cooked in milk, vegetables, fish, chicken and meats with cream sauce, eggs poached in milk, milk desserts and cream soups. The recipes which follow give directions for making only a few of the countless number of nourishing foods and drinks which may be prepared with milk. In addition to these types of dishes, an appreciable amount of milk can be included in the meals by using it in cooking fish and meats, in making gravies and in baking bread, biscuits and cakes. In many of the recipes skim milk may be used in place of whole milk, adding butter if desirable. Evaporated milk and milk powder may also be used by reconstituting these manufactured products to fluid milk - the proportions to use are 1 cup of evaporated milk. 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: 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: R. D. Milner
Author: R. D. Milner
Author: R. D. Milner
Author: Robert Denniston Milner
Author: R. D. (Robert Denniston) B. 186 Milner
Author: Helen G. Campbell
Author: Johan D. Frederiksen
Author: Dorothy Reed Mendenhall
Author: J. F. Lyman
Author: Laura C. Pepper
Author: Henry E. Alvord