products of milk, less of the mineral salts are found in proportion to
the quantity than in whole milk, skim milk, and whey.

12. WATER IN MILK.--The percentage of water in milk is much greater than
that of all the other food substances combined, there being more than
six times as much. While this quantity seems very large, it is an
advantage, for milk provides nourishment to persons when they can take
neither solid nor more condensed food. On the other hand, the water is a
disadvantage, for it is responsible for the rapid spoiling of milk. This
fact is clearly shown in the case of condensed milk, where the water is
partly or completely evaporated, for milk of this kind keeps much longer
without spoiling than either whole or skim milk.


PRODUCTS OBTAINED FROM MILK

13. Although milk is used extensively in its natural liquid form,
considerable use is also made of the numerous products of milk, chief
among which are cream, skim milk, buttermilk, sour milk, whey, butter,
and cheese. In fact, all of these occupy such an important place in the
dietary of the majority of homes that it is well for every housewife to
understand their value. Butter and cheese are discussed in detail later,
so that at this time no attention need be given to them. The other
products, however, are taken up now, with the intention of enabling the
housewife to familiarize herself with their production, nature, and use.

14. CREAM.--As has been pointed out, the particles of fat that rise to
the top of milk when it is allowed to remain undisturbed for some time
form the product known as cream. Cream may be removed from the milk by
skimming it off, or it may be separated from the milk by means of