Milk, cheese, and butter : a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk / by John Oliver.

  • Oliver, John (Writer on dairy products)
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Milk, cheese, and butter : a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk / by John Oliver. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    40/456
    capable. Some of these cells convert the foods into blood, and others employ the blood materials for repairing waste, providing for growth, and carrying on the other functions of the body. Foods for Animals.—The substances found in the plants must now be considered as animal foods, and classified according to their feeding qualities :— (a.) Heat-giving or respiratory foods.—If plants store up force in their growth, animals expend it, and this in different ways. They must maintain a certain degree of warmth for health and vigour, and this is done in connection with the arrangements for breathing or respiration. It will be remembered that O assists in the burning of bodies, and this process, called combustion, goes on in a certain form in the animal system, which is heated by the combustion of the materials made out of the carbo-hydrates and fats of the food. Hence these are necessary to co-operate with the O breathed into the lungs in order to warmth. (A) Flesh-for7tiing foods,—The albuminoids are so called, they being used for the building up of lean muscle, but, when needed, furnish also the materials for fats and other parts of the body. (c.) Muteral foods are necessary for bones, especially lime, which these contain in large proportion. Fermentation.—While plants and animals raise their foods to higher forms, their waste materials during life, and their whole bodies after death, become reduced to simple forms, in which they can mingle with the air and soil and serve new generations of living- beings. So nature pursues one ceaseless round of building up and pulling down, and rebuilding out of the ruins of her former activities. One of the main forces employed in the reduction of animal and vegetable matter through decay to fresh usefulness is the fer- ment, an organism belonging to the borderland between the animal and vegetable kingdoms, and so minute as only to be seen by the higher powers of the microscope. The history of the discovery of ferment and of the proofs of their capabilities and operations would be interesting, but want of space forbids their being entered into. Suffice it to say, that though a comparatively new study, many facts of inestimable value have been established, which will be helpful in practical matters. Because of the confusion which prevails about names and systems of classification, we will adopt the term ferment, and its French equivalent microbe, as best meeting our case for the whole class of organisms in a living state ; and germ, as properly describing the seed from which the ferment springs. Femients are differently shaped, round and oval, rod-shaped.