MILK AND DAIRY FARMING – A RECOMMENDED PROTEIN FOOD
If we meet our requirement of protein with meat, including processed and cold meats, the body will respond by producing more metabolic wastes, but this will not happen if we concentrate on milk as a source of protein. Most people can take and assimilate milk protein quite easily, which is why milk products are excellent protein foods; for example, the soft white cheese known as ‘quark’ in German-speaking lands, or curds and cottage cheese in other areas, are excellent foods. Quark is ideal for making cheesecake, a tasty and wholesome sweet addition to our menu. Many Swiss families enjoy sweet quark, that is, quark mixed with almonds, berries or other fruits. Other healthy dishes are potatoes boiled in their skins, or jacket potatoes, and quark with horseradish. If you cannot obtain this type of soft cheese, cottage cheese or curds are equally good. They can be enriched with vegetable juices and are very popular for stuffing fresh tomatoes.
Another milk product is hard cheese, which satisfies the hunger of the labourer very well. From the point of view of health, however, soft white cheese is better. It is recommended that hard cheese be eaten together with salad and raw vegetables, so that it can be chewed and digested better, causing less disturbance to the stomach. They say that cheese is like gold if you eat it in the morning, like silver at noon, and like lead in the evening. In other words, you should watch what time of day you bite into a piece of hard cheese.
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