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Dairy Products (Including Ice Cream, Ice Milk and Sherbets)

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Modern Food Analysis

Abstract

“Milk notwithstanding that it seemeth to be wholly of one substance, yet it is compact or made of three severall substances, that is to say in effect of Creame, Whey and Curds.”1 It is remarkable that although this statement appeared in a book published in the 17th century, it is still a sound first approximation of the composition of milk. Control of the quality of this “lacteal fluid” diners from that of most other foods in that it is chiefly under the jurisdiction of the individual states rather than of a Federal agency, and for this reason legal definitions are not completely uniform within the United States. The United States Public Health Service does however act as a unifying influence through its recommendations to state and municipal health departments.

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Author information

Authors and Affiliations

  1. U.S. Food and Drug Administration, Boston District, USA

    F. Leslie Hart A.M. (Director)

  2. The Connecticut Agricultural Experiment Station, New Haven, Conn., USA

    Harry Johnstone Fisher Ph.D. (Chemist Emeritus)

Authors
  1. F. Leslie Hart A.M.
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  2. Harry Johnstone Fisher Ph.D.
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© 1971 Springer-Verlag New York Inc.

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Hart, F.L., Fisher, H.J. (1971). Dairy Products (Including Ice Cream, Ice Milk and Sherbets). In: Modern Food Analysis. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-87521-2_6

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  • DOI: https://doi.org/10.1007/978-3-642-87521-2_6

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-87523-6

  • Online ISBN: 978-3-642-87521-2

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