SKIM-MILK AND BREAD.

New Zealand Herald, Volume LXV, Issue 20111, 23 November 1928, Page 7

SKIM-MILK AND BREAD.

A contributor to tlio International Review of Agriculture, after calling attention to tlie high food valuo of bread made with skim-milk, owing to its content in vitamin B and in protein, which is of great value from a "biological point of view, reports a series of results obtained in bread-making experiments with skim-milk. < Personal experiments mado at tlio bakery of tlio Workmen's Union at Berno have established that the use of separated milk results in an extra yield of bread; it was also observed Unit bread made with skim-milk lost less weight during baking than ordinary bread, while less clougli with skim-milk tliau of dough with water was required to make bread. The experiments have also shown that, to get doughs of the same consistency, more of skim-milk than water has to bo added per 100 kg. of (lour. To sum up, it may bo said that, hesides an undeniable improvement in the quality of tlio bread the addition of skimmilk results in an increased yield of bread. The principal drawback lo tho uso o skim-milk in bakeries is its tendoncy coagulate during heating or , oVcn jj„« rv it goes sour moro readily than .<0 . milk. This drawback is obviated. (l)uy pasteurising the skim-rodinJerinlforma-ralising' the'lactic tion by means of ed in bakeries the use of which is pei , - nt _-taking, and which is v °' a ,sc ~ik inlirend-makv This new use of nktr ITinro jtwiinieru** ing will make hjg ~r o(j uce, and also tive employment of loarketi *• up avoid a g ltlt l .° frttcmng constitutes tliß