Artificial buttermilks
therefore prove a valuable source of food supply for persons who find
them palatable and who do not care for sweet milk. Their food value may
be increased by adding cream to them.
18. SOUR MILK.--Ordinary milk contains large numbers of bacteria that
produce fermentation. When it is allowed to stand for some time, these
bacteria act upon the sugar, or lactose, contained in the milk and
change it into lactic acid. This acid gives to the milk a sour taste and
at the same time causes the casein of the milk to become a mass known as
_curd_, or _clabber_. This mass continues to grow sour and tough until
all the milk sugar is converted into lactic acid, so that the longer the
milk stands, the more acid it becomes. Sour milk, however, is useful
in the preparation of various dishes, such as hot breads and
griddle cakes.
[Illustration: FIG. 1]
19. WHEY.--When the curd is completely removed from milk, as in making
cheese, a clear, light, yellowish liquid known as whey remains. Whey is
composed of water, minerals, and milk sugar or lactic acid, and is the
least valuable part of the milk. The ingenious housewife will never be
at a loss to make use of this product, for, while its food value is
slight, the minerals it contains are important ones. Whey is sometimes
used to furnish the liquid for bread making and, in addition, it may be
used as a beverage for persons who cannot digest food as heavy as
milk itself.
20. COMPARISON OF FOOD VALUES OF MILK PRODUCTS.
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