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L. Gagnore cookbook, 1930-1940
Page 67
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that it contains both phosphorus and sulphur. Besides the casein there is a certain amount of albumin called lact albumin which is similar o the albumin in the white of an egg. The fat of milk is commercially the most important of its constituents since it is the source of butter and enters largely in the composition of cheese. Carbohydrate; the chief compound of which is lactose or milk sugar. Milk sugar is similar in comp. to cane sugar but is not nearly as sweet. II. Food Value.
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that it contains both phosphorus and sulphur. Besides the casein there is a certain amount of albumin called lact albumin which is similar o the albumin in the white of an egg. The fat of milk is commercially the most important of its constituents since it is the source of butter and enters largely in the composition of cheese. Carbohydrate; the chief compound of which is lactose or milk sugar. Milk sugar is similar in comp. to cane sugar but is not nearly as sweet. II. Food Value.
Szathmary Culinary Manuscripts and Cookbooks
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