sition from cows' milk?
320. Give the nutritive value of skim milk. 321. What content of fat
should cream contain? 322. In what ways is milk adulterated? 323. How
are these adulterations detected? 324. Give the general composition of
butter. 325. What is the maximum amount of water that a butter may
contain without being considered adulterated? 326. What can you say in
regard to the digestibility of butter? 327. How is butter adulterated?
328. How does oleomargarine compare in digestibility and food value with
butter? 329. What is the food value of butter? 330. How does cheese
differ in composition from butter? 331. Give the general composition of
cheese. 332. To what are the flavor and odor of cheese due? 333. Why is
cheese ripened? 334. What chemical changes take place during ripening?
335. To what extent are the nutrients of cheese digested? 336. Why is
cheese sometimes considered indigestible? 337. To what extent do the
nutrients of different kinds of cheese vary in digestibility? 338. How
does cheese compare in nutritive value and cost with meats? 339. What is
cottage cheese? 340. What is Roquefort cheese? 341. Name four kinds of
cheese, and say to what each owes its individuality. 342. How is cheese
adulterated? 343. Why are dairy products in older agricultural regions
generally cheaper than meats?

CHAPTER VIII

MEATS AND ANIMAL FOOD PRODUCTS

344. Give the general composition of meats. 345. How do meats differ in
chemical composition from vegetable foods? 346. What is the principal
non-nitrogenous compound of meats, and what of vegetables? 347. Name the
different classes of proteins in meats. 348. Which class is present in
largest amounts? 349. To what extent are amid compounds present in
meats? 350. What characteristics do amids impart to meats? 351. How are
alkaloids produced in meats? 352. In what ways does the lean meat of
different kinds of animals vary chemically and physically? 353. Give the
general composition of beef. 354. What relationship exists between the
fat and water content of beef? 355. How much refuse have meats? 356. In
what forms are the ash elements (mineral matter) present in meats? 357.
How does veal differ in composition from beef? 358. What general changes
in composition occur as animals mature? 359. How do these compare with
the changes that take place when plants ripen and seeds are produced?
360. How does mutton vary in composition from beef? 361. How does it
compare in food valu