MILK IN BREAD

Taranaki Daily News, 27 May 1933, Page 12 (Supplement)

MILK IN BREAD

\ ADDED FOOD VALUE. EXPERTS URGE ADOPTION. Few people will be prepared to deny that bread containing liberal amounts of milk should rightfully occupy first place in the ranks of the modem mixed diet, for the reason that it is a cheap, nutritious food, which is easily and thoroughly digested. 'A milk loaf may claim to be as nearly a complete and balanced food as man is likely to get in any one foodstuff. When milk is spoken of an ingredient of bread it is generally assumed that it is fresh milk. Fresh milk can be used, but its disadvantages are many, particularly so in large metropolitan bakeries turning out thousands of loaves of bread ever} 7 day. Indeed, in the most favourable circumstances it is quite difficult enough to keep any: food factory bacteriologically clean without the presence of large vats of fresh milk. The question was discussed in an interview with Mr. A. E. Aldridge, consulting analytical chemist. “The question arises,” he said, “as to exactly what form milk should be used in to confer in the resulting loaf the greatest possible food value, and so as not to hinder the technique of modern baking. It is universally accepted that since white bread is. deficient in mineral matter (for bone and tooth formation) and vitamins, the inclusion of milk solids (lime, phosphate, etc.), together with the vitamins, will repair the deficiencies. It will be agreed that there is no fat deficiency in a typical diet, since bread invariably is eaten with butter. THE REAL AIM. “The real aim in introducing milk into bread is not to correct a fat deficiency, but the more important mineral .and vitamin shortage. That the fat is so readily obtainable from other sources is fortunate, as the ideal form of loaf from a nutritional viewpoint is when the valuable milk-solid content has been increased. “After many years of experimentation is it now accepted that a special form of sterilised, milk, especially rich in these valuable solids, is required. The need of this adjunct to baking had long been recognised in New Zealand, and a New Zealand company has prepared a condensed milk that satisfies all require-, riients with regard to increased food value and in addition does not in any way interfere with the normal process of baking. » , '■ . “Still one other and very important reason in favour of the use of this special form of milk is based upon the bacteriological nature of fresh milk,” continued Mr. Aldridge. “Milk in the raw state is invariably quite dean, that is, there, is little risk of any harmful bacterial infection, but immediately the transport of the milk commences then grave risks of harmful infection occur. The use of fresh milk in baking, even if seriously infected, would be*unlikely to harm the consumer, as the temperature of the baking ovens would completely destroy all pathogenic organisms. CONCERN OF THE BAKER. “The baker, however, is concerned with the action of- certain protein-destroying organisms that would affect the value of his. flour. This harmful action would take place during the period the loaf was fermenting or rising. With certain types of organism the result might be the total loss of an entire baking. Admittedly this risk is slight, but it exists. “As. a form of insurance the modern baker therefore uses; a high milk-solid condensed milk. The baker realises the difficulties of keeping his equipment sterile, and knows just what a desirable bacterial ■ food milk is, particularly so when it is realised that for each sack of flour a container to hold from five to seven gallons of milk would be required, and in a city bakery a container to hold anything up to 400 to 500 gallons would be needed. . “The' sterilising of these containers would impose .an added cost on production, and since the fresh milk offers no advantage over the more valuable condensed form, the baker, in the interests of his consumer and the industry, usually makes, use of- the latter to enrich his bread.” _ . EVER INCREASING NEED. With the ever increasing need for new outlets for New Zealand dairy produce, any avenue likely to increase the demand for'milk is worthy of the closest investigation. The greater use of milk in file manufacture of bread must act to the advantage of the dairy farmers of the Dominion, and anything that benefits the man on the land benefits the community as a whole. At present millions of gallons of milk find their way to the glutted British market in the form of butter and cheese. ’ The stimulation of local sales of milk can be brought about by its more extensive use in bread. Medical science appreciates to the -full the value of milk-made bread. A Wellington consulting specialist has the following comment to make:— “From two points ■of view the use of milk in the making of bread is of great value. It provides a more balanced food by the addition of protein and fat, and so increases the nutritive value of the loaf; and it provides an assured amount of milk in the' family dietary. Bread may be the staff of life, but when water alone is used in the mixing, it forms a staff of little value if leaned upon as the main source of food, as it unhappily is in Anglo-Saxon countries. STARCH AND PROTEIN. “White bread contains about 50 per cent, of starch and 10 per cent, protein; minerals, fat and vitamins are present in very limited quantities. Whole wheat bread provides an extra supply of these, but to many it is unpalatable; and not all propaganda, scientific or commercial, can change rooted dislikes as to food. Moreover, there are many whose digestions are insufficiently ostrich-like to be able to deal with the amount of roughage present. And for these it is preferable that.they should obtain these very necessary constitutents of their diet from more readily assimilable foods. “Milk contains those essentials to bodily health, especially lime and phosphorus fat, and the elusive vitamins. Many people in this country, either from taste or prejudice, have a roote" objection to milk as a drink. Yet all scientific research shows that it should be a staple article of diet from the cradle to the grave. If, therefore, it can be incorporated in a food which is in daily use, which forms a considerable part of the menu, and which is, above all, palatable, a great service to public health will be rendered. " “It has been conclusively proved that milk can be used in the manufacture of bread, producing a most pleasing and readily digested loaf, with good keeping qualities. A final and most convincing argument in favour of using milk in the manufacture of bread in this country lies in the economic sphere. The boost to one of our biggest primary industries, now that foreign markets are dwindling, cannot be gainsaid.”