Milk when taken into the stomach is coagulated by the acids in the gastric fluids, and the coagulum (curd) is digested like any other solid. The watery parts are absorbed. If much milk is drunk rapidly it will form a solid mass; if it is sipped a little at a time it will be broken into small parts, and will, therefore, be more easily digested. A quantity of acid taken into the stomach just before or after drinking milk is apt to harden the curd, and so interfere with its digestion. Between milk, flour and blood, there is great similarity of composition. The curd is the albumenoid part. From no other substance, solid or fluid, can so great a number of distinct kinds of aliment be prepared as from milk, some forming food, others drink; some of them delicious and deserving the name of luxuries, all of them wholesome, and some medicinal. Milk when first drawn from the cow is slightly alkaline, but afterwards lactic acid is formed, so that it becomes first neutral, then acid, and the acidity goes on increasing until it is perceptible to the taste; this acidity is thought to assist in the rising of the cream. In milk we have the tissue=making elements in its casein, and the heat=making in its butter; the curd or casein is changed to albumen again in the process of digestion. The souring of milk is caused by the bacteria which alight on the milk and cause a fermentation which acts on the lactose (sugar of milk) and forms lactic acid, which causes the sourness. When enough acid is formed it will unite with the soda in the casein, making lactate of soda. The casein, when thus deprived of its soda, is insoluble in water, and it shrinks into a curdy mass. The introduction of an acid will hasten the process, as is done in making cheese. Solidified milk is made by sweetening fresh cow's milk, and evap- orating it to dryness in a water bath; when re=dissolved in water, it is said to have all the qualities of fresh milk. This preparation of milk is sometimes called lactoline. Sugar of milk is the dry, white, nearly tasteless powder used by physicians in preparing medicine in powders. It does not gather dampness like cane sugar, and will keep in good condition for years. It is sometimes given to children by itself, as a remedy in certain conditions of the system. It is made from evaporated whey. Canned or Condensed Milk. — This is now to be obtained in all parts of the civilized world, and is invaluable, as, being evaporate i 192 MILK, BUTTER AND CHEESE 193 by steam and hermetically sealed, it will keep for an indefinite time, while sealed, and after the can is opened, if care is taken, it will keep good for a week. The directions for reducing it are on the can. There is cane sugar added to it before condensing, and it has the color and consistency of thick, opaque honey. It can be used clear, a teaspoon to a cup of coffee, without sugar, as it is already sweet- ened. Diluted to the right consistency, it is much used as a food for infants. When good milk is difficult to obtain, condensed milk is a great blessing, for, being sterilized by extreme heat, it is free from dangerous germs. The large amount of cane sugar which it con- tains, and which is added to preserve it and prevent its thickening in the can, renders it somewhat less suited for infants than the natural milk, however.

AI-modernized reading of the original text

Milk when taken into the stomach is coagulated by the acids in the gastric fluids, and the coagulum (curd) is digested like any other solid. The watery parts are absorbed. If much milk is drunk rapidly it will form a solid mass; if it is sipped a little at a time it will be broken into small parts, and will, therefore, be more easily digested. A quantity of acid taken into the stomach just before or after drinking milk is apt to harden the curd, and so interfere with its digestion. Between milk, flour and blood, there is great similarity of composition. The curd is the albumenoid part. From no other substance, solid or fluid, can so great a number of distinct kinds of aliment be prepared as from milk, some forming food, others drink; some of them delicious and deserving the name of luxuries, all of them wholesome, and some medicinal. Milk when first drawn from the cow is slightly alkaline, but afterwards lactic acid is formed, so that it becomes first neutral, then acid, and the acidity goes on increasing until it is perceptible to the taste; this acidity is thought to assist in the rising of the cream. In milk we have the tissue-making elements in its casein, and the heat-making in its butter; the curd or casein is changed to albumen again in the process of digestion. The souring of milk is caused by the bacteria which alight on the milk and cause a fermentation which acts on the lactose (sugar of milk) and forms lactic acid, which causes the sourness. When enough acid is formed it will unite with the soda in the casein, making lactate of soda. The casein, when thus deprived of its soda, is insoluble in water, and it shrinks into a curdy mass. The introduction of an acid will hasten the process, as is done in making cheese. Solidified milk is made by sweetening fresh cow's milk, and evaporating it to dryness in a water bath; when re-dissolved in water, it is said to have all the qualities of fresh milk. This preparation of milk is sometimes called lactoline. Sugar of milk is the dry, white, nearly tasteless powder used by physicians in preparing medicine in powders. It does not gather dampness like cane sugar, and will keep in good condition for years. It is sometimes given to children by itself, as a remedy in certain conditions of the system. It is made from evaporated whey. Canned or Condensed Milk. — This is now to be obtained in all parts of the civilized world, and is invaluable, as, being evaporated by steam and hermetically sealed, it will keep for an indefinite time, while sealed, and after the can is opened, if care is taken, it will keep good for a week. The directions for reducing it are on the can. There is cane sugar added to it before condensing, and it has the color and consistency of thick, opaque honey. It can be used clear, a teaspoon to a cup of coffee, without sugar, as it is already sweetened. Diluted to the right consistency, it is much used as a food for infants. When good milk is difficult to obtain, condensed milk is a great blessing, for, being sterilized by extreme heat, it is free from dangerous germs. The large amount of cane sugar which it contains, and which is added to preserve it and prevent its thickening in the can, renders it somewhat less suited for infants than the natural milk, however.

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