OCR Text |
Show MILK PRODUCTS HIGH IN NUTRITIVE VALUE If we place foods according to their nutritive value, milk and dairy products stand far above all other common products. Because milk is produced by the old cow, and cows are such common animals, it is seldom sel-dom given due consideration in the family ration. A quart of whole milk is equal in food value to any one of the following: follow-ing: eight eggs, three-fifths pound of ham (two pounds of chicken, three-fourths pound of beefsteak or four-fifths pound of pork. j Not only does whole milk stand high in the rank of food stuffs, but all of its by-products do also. These must be considered separately in order to give full credit to milk. Skim milk, the most common of the by-products and the least considered con-sidered as to its value, should be made a regular part of the family diet. The separating of whole milk thoroughly cleans the product and extracts the fat from it. Taking the fat out of milk by no means renders it useless for human consumption. The butter fat or cream in milk is by no means the only valuable part. There is left in skim milk; sugar mineral substances and protein. The latter of these is especially import- j ant because it not only serves as fuel to the body, as fats, sugars and starches do, but it also supplies. ni trogenous tissue-building material. Due to the fact that the nutritive part of the skim milk, consists very largely of protein, it must be placed in the same class with such foods as eggs, fish meat and poultry. Two and one-half quarts of skimmed milk contain almo?t as much protein a: 1 yield about the same amount of energy en-ergy as a pound of round steak. Skim milk can be used for cooking in place of whole milk most of the time with excellent results. Not only is skim milk valuable as a food itself, but from it are made some of our other most wholesome fooas. The simplest one of these is cottage cheese. This can be a;i should be made in very home in America. Am-erica. Cottage chese can be served and made a main part of any person's per-son's lunch or supper. Prepared with cream, it compares very farvorably in composition and digestibility with beef and other meats. One hundred pounds of skim milk and 4 pounds of cream containing about 20 per cent fat will make about 15 to 17 pounds of cottage cheese ready to serve. Charging market price for every-I every-I thing, the cheese is much cheaper than meat of similar value. Cottage chese has exceptional value on the farm where milk is produced vc-y cheaply and meat is rather hard to ' , get. George B. Caine, Department of Dairy Husbandry, Utah Agricultural Agricul-tural College. |