Page images
PDF
EPUB

are so commonly used. If the milk contains 3.6 per cent by weight of fat globules and 96.4 per cent by weight of serum, then a cream made from it to contain 18 per cent fat will have 82 per cent serum, and will therefore contain, weight for weight, about five times as much of the fat globules as did the original milk, and about five sixths as much of everything which the milk contains outside its fat globules.

The fat-soluble vitamin is concentrated in the cream in nearly but not quite the same ratio as the fat itself. The high growthpromoting value of skimmed milk was until very recently interpreted to mean that it contained about half as much vitamin A as whole milk; but this now appears to have been an overestimate.

According to the most recent work thoroughly skimmed milk shows only about one tenth as much vitamin A as whole milk. Hence it follows that by far the largest part of the vitamin A of milk is in the fat globules and will be concentrated with the fat globules in the cream when this is removed either by gravity or by centrifugal force.

Ice Cream and Related Products

The ice-cream trade has grown enormously in recent years and appears to be still increasing. Creameries which are favorably located find it often much more profitable to convert their cream into ice cream than into butter.

The term "ice cream" is commonly applied to a variety of products, including what would more accurately be called frozen custards and water ices. There is not yet a consensus of opinion among food control authorities as to whether the wider application of the term "ice cream" is justified by common usage or whether the narrower and more literal usage should be insisted upon.

The Federal standards are as follows:

Ice cream is a frozen product made from cream and sugar,

with or without a natural flavoring, and contains not less than 14 per cent of milk fat.

Fruit ice cream is a frozen product made from cream, sugar, and sound, clean, mature fruits, and contains not less than 12 per cent of milk fat.

Nut ice cream is a frozen product made from cream, sugar, and sound, non-rancid nuts and contains not less than 12 per cent of milk fat.

These standards would make ice cream a fat-rich food which many health authorities do not deem desirable, some holding that since it is so largely consumed between meals or at the end of a meal already sufficiently abundant, it should better remain, as custom had so largely made it, a frozen beverage rather than a fat-rich food.

The above standards have therefore been adopted by some of the states, but are far from being generally recognized. Probably the standard of 8 per cent milk-fat recommended by the Commission on Milk Standards is more commonly accepted than is the Federal standard of 14 per cent. The composition and food value of ice cream must therefore be expected to vary widely in different localities.

Frozen products made from fermented milk, sugar, eggs, and fruit, fruit juices, or other flavoring have been described under the general name of "lacto."

REFERENCES
I

BUCHANAN. Bacteriology (revision of Household Bacteriology).

[blocks in formation]

DOANE and LAWSON. Varieties of Cheese: Descriptions and Analyses. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 105. Revised as Bulletin 608.

FISK. The Book of Ice Cream.

FRANDSEN. The Manufacture of Ice Cream and Ices.

HELLER. Guide for Ice Cream Makers.

HUNZIKER. Condensed Milk and Milk Powder.

LANGWORTHY and HUNT. Cheese and Its Economical Uses in the Diet.

United States Department of Agriculture, Farmers' Bulletin 487.

LARSEN and WHITE. Dairy Technology.

MARSHALL. Microbiology.

MOJONNIER and TROY. The Technical Control of Dairy Products.

ORLA-JENSEN. Dairy Bacteriology.

OVERMAN. Food Values and Dairy Products. Illinois Agricultural Experiment Station, Circular 235, pages 1-28 (1919).

PIRTLE. Handbook of Dairy Statistics. United States Department of Agriculture.

RETTGER and CHEPLIN. A Treatise on the Transformation of the Intestinal Flora with Special Reference to the Implantation of Bacillus Acidophilus (Yale University Press, 1921).

RUSSELL and HASTINGS. Outlines of Dairy Bacteriology.
SAMMIS. Cheese Making.

SHERMAN and SMITH. The Vitamins.
STOCKING. Manual of Milk Products.

THOM and FISK. The Book of Cheese.

VAN SLYKE and PUBLOW. The Science and Practice of Cheese Making. WASHBURN. Principles and Practice of Ice-Cream Making. Vermont Agricultural Experiment Station, Bulletin 155.

WILEY. Foods and Their Adulterations.

WING. Milk and Its Products.

II

Papers and Special Bulletins on Cheese

ALVORD, BABCOCK, RUSSELL, and VAN SLYKE. The Cold Curing of Cheese. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 49 (1903).

BABCOCK, RUSSELL, and BAER. Shrinkage of Cold-Cured Cheese during Ripening. Experiments in Paraffining Cheese. Wisconsin Agricultural Experiment Station, Bulletin 101 (1903).

VAN SLYKE, SMITH, and HART. Experiments in Curing Cheese at Different Temperatures. New York State Agricultural Experiment Station, Bulletin 234 (1903).

VAN SLYKE and HART. Conditions Affecting Chemical Changes in Cheese Ripening. New York State Agricultural Experiment Station, Bulletin 236 (1903).

ROGERS. The Relation of Bacteria to the Flavors of Cheddar Cheese. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 62 (1904).

RUSSELL and HASTINGS. Relation of Bacterial Life to Development of Flavor in Cold-Cured Cheddar Cheese. Wisconsin Agricultural Experiment Station, 21st Annual Report, pages 155-163 (1904).

RUSSELL and HASTINGS. A Swiss Cheese Trouble Caused by a Gas-forming Yeast. Wisconsin Agricultural Experiment Station, Bulletin 128 (1905). VAN SLYKE and HART. Some of the Relations of Casein and Paracasein to Bases and Acids and Their Application to Cheddar Cheese. New York State Agricultural Experiment Station, Bulletin 261 (1905).

THOM. Fungi in Cheese Ripening; Camembert and Roquefort (with bibliography). United States Department of Agriculture, Bureau of Animal Industry, Bulletin 82 (1906).

DOANE. The Cold Curing of American Cheese, with digest of previous work on the subject. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 85 (1906).

ISSAJEFF. Directions for Making Camembert Type of Cheese. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 98 (1907).

VAN SLYKE and BOSWORTH. Some of the First Chemical Changes in Cheddar Cheese. New York State Agricultural Experiment Station, Technical Bulletin 4 (1907).

DOANE. Development of Lactic Acid in Cheddar Cheese Making. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 110 (1908).

Dox. Proteolytic Changes in the Ripening of Camembert Cheese (with bibliography). United States Department of Agriculture, Bureau of Animal Industry, Bulletin 109 (1908).

HARDING and PRUCHA. The Bacterial Flora of Cheddar Cheese. New York State Agricultural Experiment Station, Technical Bulletin 8 (1908). DOANE. The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 123 (1910).

LANGWORTHY. Cheese and Other Substitutes for Meat in the Diet. United

States Department of Agriculture, Yearbook for 1910, pages 359-370. SAMMIS, SUZUKI, and LAABS. Factors Controlling the Moisture Content of Cheese Curds. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 122 (1910).

DOANE. The Digestibility of Cheese. United States Department of Agriculture, Bureau of Animal Industry, Circular 166 (1911).

Dox. The Composition of True Roquefort Cheese. Zeitschrift für Untersuchung der Nahrungs- und Genussmittel, Vol. 22, pages 239–242 (1911). VAN DAM. The Cheese Mass of Edam Cheese. Centralblatt für Bakteriologie und Parasitenkunde, II Abtheil, Vol. 32, pages 1-40 (1911). HASTINGS, EVANS, and HART. The Bacteriology of Cheddar Cheese. United States Department of Agriculture, Bureau of Animal Industry, Bulletin 150 (1912).

HASTINGS, EVANS, and HART. Studies on the Factors Concerned in the Ripening of Cheddar Cheese. Wisconsin Agricultural Experiment Station, Research Bulletin 25 (1912).

NIERENSTEIN. Contribution to the Chemistry of Cheddar Cheese. Journal of Agricultural Science, Vol. 4, pages 225-244 (1912).

SAMMIS and BRUHN. The Manufacture of Cheddar Cheese from Pasteurized Milk. Wisconsin Agricultural Experiment Station, Research Bulletin 27 (1912).

REICH. Cheese as a Food and Its Economy. Archiv für Hygiene, Vol. 80, pages 169-195 (1913).

THOM and CURRIE. The Dominance of Roquefort Mold in Cheese. Journal of Biological Chemistry, Vol. 15, pages 249–258 (1913).

CURRIE. Flavor of Roquefort Cheese. Journal of Agricultural Research, Vol. 2, pages 1-14 (1914).

HART, HASTINGS, FLINT, and EVANS.

Relation of the Action of Certain

Bacteria to the Ripening of Cheese of the Cheddar Type. Journal of Agricultural Research, Vol. 2, pages 193-216 (1914).

EVANS, HASTINGS, and HART. Bacteria Concerned in the Production of the Characteristic Flavor of Cheese of the Cheddar Type. Journal of Agricultural Research, Vol. 2, pages 167–192 (1914).

THOM, CURRIE, and MATHESON. Studies Relating to the Roquefort and Camembert Type of Cheese. Connecticut (Storrs) Agricultural Experiment Station, Bulletin 79, pages 387–394 (1914).

VAN RIJN. The Composition of Dutch Cheese, and the System of Control for Whole-Milk Dutch Cheese. Analyst, Vol. 40, pages 391-398 (1915); Chemical Abstracts, Vol. 9, page 3106.

DAHLBERG. The Manufacture of Cottage Cheese in Creameries and Milk Plants. United States Department of Agriculture, Bulletin 576 (1917).

ZLATAROFF. Manufacture and Composition of Certain Kinds of Bulgarian Cheese. Zeitschrift Nahrungs-Genussmittel, Vol. 31, pages 387-394 (1916); Chemical Abstracts, Vol. 11, page 1864 (1917).

Collage Cheese Dishes. United States Department of Agriculture, Circular 109, Office of the Secretary (1918).

« PreviousContinue »