Show MILK MILIE PRODUCTS AKE ARE OF or HIGH NUTRITIVE VALUE if we place food foods according to their the nutritive value milk and dairy prud prod vets acts stand far above all other common products because milk is produced by the old cow towo and cow cows ere are aeh such common animal animals it ii to seldom given due consid oration in the family ration A quart of whole milk Is to equal in food value to any one of the Mi foill owing owings eight egge eggs three fifth f if the pound of ham two pound pounds of ol choken three fourths pound of beefsteak or four fifth fifths pound of pork not only doe does whole milk stand high in the r rank uk of food stuffs but all of its it by products do also these must be considered separately in order to give f full ull credit to milk skim 1 the most common of the by prod neti aad the least considered consider eJ as to its balut should be made a regular part of the diet the separating of whole milk thoroughly ly cleans the i product end extracts extra ete the fat from it taking the fat out of milk by no means meang renders ts Is useless for human con sump tion the butter batter fat or cream in milk is by to me molts ins th tha only valuable part there Is left in skim milk sugar mineral substances and protein the lat ter of thee these ii is especially important bees crato cra io to it not only serves as f fuel uel to the body as fats sugars and starches do but it also supplies nitrogenous tissue building material due to the fact that the nutritive part of skim milk consists very verr largely of protein it must be glacel in the game same clas class wit 11 hsueh fa egg eggs fish meat and poultry two and one half quarts of skimmed milk contain al mos most t as much protein and yield about tho the same amount of energy as a pound of round beefsteak skim milk can be used for cocking cooking in place of whole milk molt most of the time with excellent results not only la Is skim milk valuable re a food itself but from it are in t some of our other most ahola jo boods the simplest sipi one of these is e ca tago cheese this tan an be and b be made in every home in america cot tape tage cheese can cam be served and made a main part of any persons lunch or sup per prepared with cream it compares very I 1 favorably in composition and dl di with beef aul other meats one hundred pounds of skim milk and four pounds of cream containing about 20 per cent fat will make about IS 15 to 17 pounds of cottage cheese ready to serve charging Clar gln market price for ev the cheese Is j much cheaper than neat meat of almicar value cattage cheese has exceptional value on tiie te farm where milk is produced cheaply and meat is rather hard to get george 13 caine department of dairy husban dry utah agricultural college |