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Page 18
_When and how should top-milk be removed?_
If milk fresh from the cow, or before the cream has risen, is put into
bottles and rapidly cooled, the top-milk may be removed in as short a
time as four hours. In the case of bottled milk it makes little
difference if it stands a longer time, even until the next day. The
best means of removing it is by a small cream-dipper[2] holding one
ounce; although it may be taken off by a spoon or siphon. It should
not be poured off.
[2] Obtained from any of the Walker-Gordon milk laboratories,
from James Dougherty, No. 411 West 59th Street, New York, and
from many druggists. Price, 20 cents.
_How can we obtain a 10-per-cent top-milk with the different kinds of
cow's milk?_
From a rather poor milk (containing 3--3-1/2 per cent fat) by removing
the upper eight ounces from a quart, or one fourth.
From a good average milk (containing 4 per cent fat) by removing the
upper eleven ounces from a quart, or about one third.
From a rich Jersey milk (containing 5--5-1/2 per cent fat) by removing
the upper sixteen ounces, or one half.
_How can we obtain a 7-per-cent top-milk with the different kinds of
cow's milk?_
From a rather poor milk, by removing the upper eleven ounces from a
quart, about one third.
From a good average milk, by removing the upper sixteen ounces, or one
half.
From a rich Jersey milk, by removing the upper twenty-two ounces, or
about two thirds.
[Illustration: The percentage of fat in the different layers of milk
of good average quality.]
_What is cream?_
Cream is often spoken of as if it were the fat in milk. It is really
the part of the milk which contains most of the fat. It differs from
milk chiefly in containing much more fat.
_In what ways is cream now obtained?_
(1) By skimming, after the milk has stood usually for twenty-four
hours? this is known as "gravity cream." (2) By an apparatus known as
a separator; this is known as "centrifugal cream"; most of the cream
now sold in cities is of this kind. The richness of any cream is
indicated by the amount of fat it contains.
The usual gravity cream sold has from 16 to 20 per cent fat. The cream
removed from the upper part (one fifth) of a bottle of milk has about
16 per cent fat. The usual centrifugal cream has 18 to 20 per cent
fat. The heavy centrifugal cream has 35 to 40 per cent fat.
FOOD FOR HEALTHY INFANTS[3]--THE EARLY MONTHS
[3] The directions and formulas given in the following pages
are intended only for guidance in feeding children who
are not suffering from any special disturbance of digestion;
directions for such conditions are given in a later chapter.
_What are the most important points to be remembered in modifying
cow's milk for feeding during the early months?_
That of the different ingredients of milk the sugar is most easily
digested; the fat is next; while the proteids are the most difficult.
_What relation should the fat bear to the proteids during this
period?_
For most infants with good digestion the best results are obtained
when the fat is three times the proteids. However, this is not true of
all. There are many healthy infants who are unable to digest this
proportion of fat, and who do much better when the fat is made only
twice the proteids.
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