Читать книгу The Boston cooking-school cook book онлайн

25 страница из 121

When milk is allowed to stand for a few hours, the globules of fat, which have been held in suspension throughout the liquid, rise to the top in the form of cream; this is due to their lower specific gravity.

The difference in quality of milk depends chiefly on the quantity of fat therein: casein, lactose, and mineral matter being nearly constant, water varying but little unless milk is adulterated.

Why Milk Sours.

Milk is preserved by sterilization, pasteurization, 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.