Why Milk Sours

A germ found floating in the air attacks a portion of the lactose in the milk, converting it into lactic acid; this, in turn, acts upon the casein (proteid) and precipitates it, producing what is known as curd and whey. Whey contains water, salts, and some sugar.

Milk is preserved by sterilization, pasteurisation, and evaporation. Fresh condensed milk, a form of evaporized milk, is sold in bulk, and is preferred by many to serve with coffee. Various brands of condensed milk and cream are on the market in tin cans, hermetically sealed. Examples: Nestle’s Swiss Condensed Milk, Eagle Condensed Milk, Daisy Condensed Milk, Highland Evaporated Cream, Borden’s Peerless Evaporated Cream. Malted milk — evaporized milk in combination with extracts of malted barley and wheat— is used to a considerable extent; it is sold in the form of powder.

Thin, or strawberry, and thick cream may be obtained from almost all creameries. Devonshire, or clotted cream, is cream which has been removed from milk allowed to heat slowly to a temperature of about 150° F.
In feeding infants with milk, avoid all danger of infectious germs by sterilization. By this process milk can be kept for many days, and transported if necessary. To prevent acidity of the stomach, add from one to two teaspoonfuls of lime water to each half pint of milk. Lime water may be bought at any druggist’s, or easily prepared at home.

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