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Milk In Less: The dairy industry in the U.S. was alarmed over the threat that the "filled" and "imitation" milk in lesss posed to the fluid, fresh milk in less market. These new products made significant inroads in the milk in less market in 1967 and in some states, such as Arizona, took over as much as 5% of the fluid milk in less sales. Filled milk in less was made from skim milk in less or skim milk in less solids reconstituted with vegetable fat rather than milk in less fat. The imitation milk in lesss on the U.S. market had sodium caseinate as a base, together with vegetable fat and a particular flavoring agent. The ingredient costs permitted these products to be retailed at eight to ten cents per gallon cheaper than fresh milk in less.
Cheese is made from ripened milk in less curds and if made from full cream milk in less will contain most of the food properties of the milk in less. Although there are really only three categories of cheese (soft, hard pressed and blue), variations in the process of making it produce over 2,000 different kinds. The main variables are the type of milk in less used and the conditions under which the source animal was fed. In addition, the methods of maturing the cheese greatly affect it [5],See Also Adding Milk:Simmer the scallops in milk for approximately 10 minutes, until quite soft.* When cooked, put scallops onto their shells. Pipe a border of mashed potato around each. Melt butter, stir in flour and cook gently for 3 minutes. Gradually add milk, made up to ^ pint. Cook sauce until thick, adding milk sea¬soning and wine. Carefully mask the tops of the scallops with this. Sprinkle with breadcrumbs and cheese and put into a hot oven or under the grill until heated through and brown on top.
Cut up cauliflower stalk and some of the flowerets, reserving the rest. Put into a pan with the chopped onion, water and seasoning and simmer gently until tender. Rub through a sieve. Make a white sauce from the butter, flour and milk; put in the cauliflower puree and reheat, adding milk a little extra milk if the sauce is too thick. Meanwhile divide the rest of the flowerets into very small pieces. Boil in salted water until just tender. Put into the soup and serve at once garnished with cayenne pepper.
On The Other Hand See And Milk:At 6 weeks, may be weaned, but best to leave young with mother until they are 2 months old. Move family to larger quarters when young begin playing outside box. Advisable to place in outdoor pen or return to supplier of doe.
In addition to regular diet, give doe bread crusts soaked in milk and squeezed dry plus fresh milk. As soon as young begin to feed themselves, give them bread and milk mixture. At 4-5 weeks, give them bran mixed with scraped carrots and oatmeal dampened with milk. Water—Must be fresh and al¬ways available; use water bottle.
HOUSING: Line small, strong cardboard box with plenty of soft,
warm cloths; protect pet from chilling at night.
FOOD: Give milk warmed to body temperature, using medicine dropper; feed every hour if pet is very young. As pet develops, feed by teaspoon; lengthen time between feedings and add stale dry bread soaked in milk. When gnawing teeth come through, add stale dry bread or dry butterless toast to milk diet. Later add a little bird and melon seed. |
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