Some interesting figures

• Book ID: 104128836
• Publisher: Elsevier Science
• Year: 1933
• Tongue: English
• Weight: 66 KB
• Volume: 215
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(33)90011-3

✦ Synopsis

New Dairy Products.-(U.

S. D. A. Clip Sheet, No. 762.) The Bureau of Dairy Industry which is constantly engaged in the development of new dairy products recently held a "demonstration luncheon " at which the participants were served with samples of the newest products.

In addition, the menu included foods that were improved in nutritive value by the addition of milk solids in one form or another.

Two types of cheese were used in the sandwiches.

One was a Cheddar cheese made by a new method in which the cheese ripens in a special value-equipped container.

The other was a Swiss cheese, made by an improved method of bacteria control.

Also, there was Roquefort cheese made from cow's milk instead of sheep's milk as in France.

Concentrated milk, held frozen for a week or more, was thawed and restored to its original volume by the addition of water. This possessed all the attractiveness of fresh milk.

Dry skim milk was used in the bread for the sandwiches. Milk sugar was substituted for a large part of the cane in making the chocolate creams. Caramel candy included a newly discovered antioxidant which reduces the deterioration of the butter it contains.

C.