Pasteurized milk shows smaller curds than raw whole milk, but larger
than the boiled whole milk.[8]

An egg cooked by the application of a long-continued high temperature
(212 deg. F.) has a tough white; whereas an egg cooked until hard at a
temperature under the boiling point shows a tenderness in the white
which renders it distinctly more palatable. Soft-cooked eggs leave the
stomach in less time than is required for hard cooked ones; poached
(cooked in water under the boiling point), shirred eggs (cooked in hot
dish), and soft-cooked eggs are among the most readily digestible
forms of eggs. Raw eggs are slightly less stimulating to acid
secretion in the stomach and require a longer time to leave the
stomach than boiled eggs. Thus it is seen that in many cases the
difference in preparation of the protein foods may make a difference
in the way in which the digestive tract handles them. Necessarily,
this point is emphasized more in abnormal than in normal conditions;
for example, albuminized orange juice gives rise to a distinct gastric
secretion, and leaves the stomach rapidly--a great advantage in
certain abnormal conditions, and especially in those requiring liquid
diet of high nutriment value.

The knowledge of the coagulation of proteins by heat points out the
advantage of using cold water over hot in the preliminary cleansing of
utensils in which protein foods have been prepared. Certain members of
this group are soluble in pure water, and will readily dissolve;
whereas, if the water is heated, their coagulation would prevent this
taking place so readily.

~Functions of Protein in the Body.~--The proteins serve two distinct
uses in the body; first, that of building and repairing tissues and
furnishing, in conjunction with other substances, material for
growth; second, that of producing energy for the internal and external
work of the body. For this latter function a large percentage of the
proteins ingested is used; consequently, since the carbohydrates and
fats are primarily the energy furnishing material most readily used by
the organism, it is clearly demonstrated that the average individual
takes more protein into the body than is necessary for its
maintenance. Except during the period when an allowance for growth
must be made, it is probable that a much smaller daily consumption of
protein could be made without disadvantage to the organism, leaving
the bulk of the work, in so far as the running of the engi