1. How has McGee changed the second edition of the book?
McGee notes that this is the second edition of the book. He has lengthened it by two thirds, adding information on food sources, such as canola oil.
2. How can raw milk become infected?
The author states milk taken directly from a cow has a unique flavor. However, it can also be highly toxic, particularly if the cow is infected, or if it has a tainted bladder.
3. Why is Louis Pasteur important to the dairy industry?
In the 1860's, Louis Pasteur created the concept of heat treatment for wine. It eventually caught on in the dairy industry in three basic forms, extending milk's shelf life by killing pathogenic and spoilage microbes.
4. How does one make butter from milk?
To make butter, one agitates the cream until fat globule membranes are damaged and the released fat is allowed to gather.
This section contains 2,038 words
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