Show MILK CONSTITUTES OF ALL FOOD HUMANS USE There are exceedingly few important tat tant subjects on whIch Joseph A Ar Arnold Arnold nold the versatile ad and courteous edi editor tor br and chief of the divIsion of publications catons of the United States depart department ment of agriculture can not talk both entertainingly and instructively In a short pon chat containIng sonic ome fact facts about mik milk which are not at al all gen emily known ho he sugg for In instance stance that some Idea of the import importance ance of mik milk as human food may bo be gaIned from the fact that about one sixth of the total food of the average tami family Is b by It and Is its pro pro productS ducts he tells us that of the various mammals whose mik milk Is used for food tood In dIfferent parts ot time the world may be mentioned the gout goat In the hilly districts of Europe the buffalo in Idla Idia the Llama In South America the camel in desert countries and the marc on tho steppes of Rusia Russia anti and Central Asia mik milk is used in some coun countries tries for maing cheese and In other ways was anti the tho mi milk ot of reindeers Is ane commonly used IS as fod food In iii lW time arctic regions Wih ns to the mik milk of the co cow 5 so tar far al all othe In importance that unless otherwise spec tat time the word mik Is taken to refer roter to cows mik milk only God Good mi milk should contain about Si per cent of water and 13 per solids Milk lk bacteria bacteria of man many kinds kinda amid In imm varying Time Tho time tho souring of mik as wel well as tIme tho droning of cream and amid cheese and produce many other othe changes In the ap and 1 avo The Tho number pros pres ont ent In iii freshly drawn mik mIlk enor with to the conditions of amid us us they time are aro greaty greatly increased with Ind mind careless ness In al all pertaining to lo time the anci of mik nd keeping I It In tIme the homo can not miot be to to strongly Insisted on Disease germs those of typhoid diphtheria scarlet feer and tuberculosis may also be carried In in mik so tho ho of the tho mik Is of vital ital importance to oVal family In the tho corn mu u It The problem of keeping mik milk sweet is one of checking the growth ot of the tho bacteria and as the are arc inactive at ata a temperature below bolow fiC fifty degrees Fahm Fah Fahrenheit mik milk should Le be kept kepl In a a col cool place Two common methods for pre preserving preserving serving mik are arc pasteurization aton and In the former time the i ito is isto to apply appl heat In such a wa way as to 11 kill most of the bacteria without producing In time the mik ium In Inthe the latter to apply appl enough heat to ki kIll al all the hut wih wIth the tho least east pium 9 sible undesIrable change In mik ar considered to health and are arc forbidden states b by pure foo food legislation in ma many What Is commonly as the tho richness of mik milk depends upon the tho amount of butter butler fat fat it contain contains There Thore Is s so much difference in the ton tiomi of mik milk from different co cows s that t man large buttar and chees cheese facto facto factories rles ries now test aU the tho mik milk they buy and pa pay for it according to Is its buter butter butterfat i fat content content milk Is best adapted b by 1 nature to the nourishment of infant Infants I Cows mik milk I Is the tho most common sub and when necessary is lally modified to make it r resemble hu human human man mik milk The Tho value aue of mik milk for adults Js Is In combInation with other foods not nol a as asa a beverage merely but to supply in par the material needed for Cor the Ld body Unless high prices are 7 paid for J It mik milk Is fully a as economical a of a as other animal fos foods but dearer than most staple products Milk Ik however require requires no preparation ha has no waste ad and Js is more thoroughly digested than most vege vegetable vegetable table foods As a source or of protein t the most moat expensive of the nutritive ingre ingredients it Is especially economIc economical Skim mik milk which Is 1 whole mik milk mInus part ot of is its fat ad and whIch costs only half haIr as much a as whole mik milk fUI fur furnishes protein about four times a as cheaply a as ef Foods prepared wih with either skim or whole mik milk arc much mitch moro more than those prepared wih with water Information In detail abul about mik milk wI will be found I In Farmers Bul Bulletin letin The Uso of Uk a as Tod Food recently Issued by br the United States department of agriculture I |