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Show Food Value of Milk" George B. Caine, in Charge .Department .Depart-ment of Dairy Husbandry, U. A. C- If we place foods according to their nutritive value there is one class that stands fur above all other common products. Milk and its products, properly prop-erly produced, are foods having all these requirements. 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. The people of the United States as a whole, consume about one small glass of milk each day for each per. son. This is entirely too small a quantity quan-tity and should be Increased to as much as one quart each day. It i3 not uncommon for babies a year old to consume that much milk each day along with other foods. Adults should consume at least this much milk. When the prices of products rise as they have done the last few months many housewives cut down on their supply of milk thinking they are economizing. econ-omizing. This Is a mistake. Cut down on the higher priced articles of food and increase the cheaper, more nutritious nutri-tious ones. An average price of milk in Utah is 12 per quart This is equal in food value to any one of the following : 8 eggs worth $ .50 3-5 lbs. ham worth .25 4-5 2 lbs. chicken worth .70 lbs. beefsteak worth .201 4-5 lbs. pork worth .24 If you will consider these figures for a moment they should convince you of the value of milk as a food. 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 separatetly in order to give full credit to milk. Skim milk, the most common of the by-products and the last considered as to its value, should be made a regular reg-ular part of the family diet. The separating sep-arating 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 following follow-ing shows the average composition of whole milk and separator skim milk: Whole Milk Skim Milk-Water Milk-Water , , 87.10 90.50 Fat 3.90 .10 Proteins 3.40 3.57 Sugar , 4.75 4.95 Ash .75 .78 From the above it can readily be observed ob-served that the skim milk differs from the whole milk only in having the fat removed. Some of the other constituents consti-tuents are slightly increased. The butter fat or cream in milk is by no means the only valuable part. There is left in skim milk sugar, mineral substances sub-stances and protein. The latter of these is especially important because It not only serves as fuel to the body, as fats, sugars and starches do, but it also supplies nitrogenous tissue-building tissue-building material. Due to the fact that the nutritive part of skim milk consists very largely large-ly of protein, it must be placed in the same class with such foods as eggs, 5ish, meat, and poultry. Two and one-half one-half quarts of skimmed milk contain almost as much protein and yield about the same nmout of energy as a pound of round beef. If skim milk sold as high as four cents per quartCwhlch it never does in Utah) that would be about 2c per pound and if a round of beef were 20c -per pound, 10c or any other sum of money, will provide nearly near-ly twice as much nourishment in milk as it will in steak. Skim milk can be used for cooking in place of whole milk most of the time with excellent resul ts. Xot only is skim milk valuable as a food itself but from it are made some' of our other most wholesome fowls. The simplest one of these is cottage cheese. This can be and should be In everv home in America. Cottage Cot-tage cheese can be served and make a main part of any person's lunch or supper Prepared with cream, it compares com-pares very favorably in compensation and digestibility with beef and other meats. One hundred pounds of skim milk ami 4 pounds of cream containing about 20 f!lt wi" n,nke al,0,lt 15 ' 17 pounds of cottage cheese ready to serve. Charging market price for everything every-thing the cheese is much cheaper than moat of similar value. Cottage cheese ,ris exceptional value on the larm where milk is produced cheaply and moat os rather hard to ger. Cautions. If skim milk is bought In the citv care should be taken that it is clean. Bacteria in skim milk of course will cause bad results. If milk Is bought and allowed to stand several hours in moderate temperature then skimmed and the skim milk ul there Is likely to be trouble from bacteria. Skim milk that comes from a clear, separator properly ooel and handled i generally good and can be used for ny of tho shove mentioned roous. Any person who eats at a meal foods rleh In protein such as mst, eggs, fish dried, beans, or pens, and drinks several glasses of milk Is Hks'.y to decide that milk do not "sr.- wltli |