![]() |
Acknowledgements
• McGee opens the book with a chapter on milk and diary products. He states milk contains several nutrients including Vitamins A and B.
• Milking making methods changed dramatically in the 1860s when farmers began using heat treatment. This treatment killed germs and allowed milk to last longer.
• Butter is made by agitating cream until one damages fat globule membranes. The watery portion of butter is used to make buttermilk.
• Ice cream is made from ice crystals and sugared cream. When the water cream freezes, the cream coats the ice crystals.
Introduction
• Fermented dairy products include yogurt and sour cream. Fermentation happens when the bacteria in milk digests the milk's lactose.
• Cheese is made from milk, rennet and microbes. The rennet curdles the milk while the microbes acidify and flavor it.
• An egg develops from a living germ cell. When the yolk passes the oviduct it becomes coated...
This section contains 1,508 words (approx. 6 pages at 300 words per page) |
![]() |