El Paso daily herald. (El Paso, Tex.) 1881-1901, 1898-06-18

Cooking changes the texture of q
/ food material and affects it's digesti-
bility to q greater or less extent. In
the case of milk the experience OF diff
| ferent persons with cooked and un-
cooked milk is quite varied, and the
results of the experiments upon the
| subject are conflicting. The more
that cooking or heating the milk
makes the proteids somewhat more
difficult for most persons to digest, but
there are exceptions to this rule, if it
be rule. There are persons who can
not take fresh milk with comfort, but
with whom boiled milk agrees very
we'll.
Even after average milk is skinned
it still contains nearly ten per cent
(one-tenth of its weight) of solids O.
nutritive Ingredients. 1t is not far out
of the way to say that a pound of skim
milk contains O.O34 pound protein and
has q fuel value of ITO calories or q
little more protein than the same
weight of whole milk and about one
half of the fuel value. At first though,
it may be difficult to understand how.
removing the fat increases the amount
of protein, but the explanation is sim
tains on the average 3.3 per cent. or
O.O33 pound of protein and four per
cent. or O.O4 pound of fat. If all the
fat is removed, there will be left o 96
pound of skim milk containing O.O33
pound of protein, or about 3.5 per
cent, so that l pound Of skim milk
would contain about 0.035 pound of
protein. For the same reason there is
a slightly larger proportion of milk
sugar in skim milk than in whole
milk. The value of skim milk as food
10 oyonara1lo onnroniQtn6 Italian
by itself it is rather thin" and, to ust
q common expression, ''does not stay
BY" The reason for this is simple:
One has to drink large quantity to
get the needed nourishment, and, fur
Their, it is so readily disposed of that
it does not satisfy the sense of hunger.
But when taken with bread or used in
cooking. it forms very nutritious ad-
dition to the food. A pound of lean
tsins about OILS pound of protein ano
has fuel value of $40 Galleries. Two
and q half quarts, or five pounds, OF
skim milk will furnish nearly the same
amount of protein and have about the
same fuel value as the pound of rOuno
steak. Two quarts of skim milk has a
gre alter nutritive value than q quart OF
oysters.
When the globules of fat rise in the
milk, they entanRle among them
amount of milk which is
removed with the fat as cream. Cream
is thus the butter fat of the milk with
some protein and carbohydrates due to
the intermixed milk, and contains on
the average about four and one-half
times the amount of fat contained in
an equal volume of milk. The amount OF
protein and of carbohydrates Is slig htly
lie So than in whole milk. The fuel value
of q pint of cream is not far from l, 425
or about the same IS j pounds
of bread, or II dozen bananas, or Il
pounds of potatoes. When 1t is consid-
cred that pint OF cream retails at
from IL to 25 cents, and q pound of but
latter Is worth two and half times
the former as q source of energy, it
will be seen that cream 10 not, as q
rule, an economical food.
Besides skim milk, there is another
important by-prOduct resulting from
the manufacture Of butter-namely,
The average composition
Of buttermilk is quite similar to that
Of skim milk, though it contains slight
" less protein and sugar and q very
little more fat. The fuel value is al
most the same, about 165 calories per
pint An ordinary glass of buttermiik
would contain as much nourishment as
half pint of oysters, or two ounces of
bread, or good sized potato. Butter
milk represents the milk that was en-
tangled among the glooules of fat as
the cream was separated from the |
milk. During the manufacture of but |
ter from cream, the fat globules are
brought together and removed, leaving |
the buttermilk. Buttsrmilk is thus |
seen to be practically the same thing as |
Ak milk. OnlV n ri11ea If 10
ing to the cream being soured before |
Milk is often spoken of as a perfect |
FOOd, but there are three reasons why |
{ can not be considered q perfect food |
.or adults. ~. The proportion of water
8 so large that great quantities would |
nave to be consumed per day (from to |
quarts) In order to obtain the neces-
larry nutrients. (2). The protein is
present in rather large ouantities as
compared with the fats and carbohy.
lrates. (3). tits well-recognized fact
hat the digestive functions REQUIRE
hat the food shall shall have q certain
oulk other than water. While milk
IAN not in itself be called a perfect
God for adults, it is unusually we'll |
adapted for use in connection with
'ther foods, either in it's uncooked form
'r Incorporated and cooked with other
h~o~A AoAo' - AAohy Cullu6TY DFOQuCUS
I can be used instead of water Bread
mixed with milk should contain about
,ne-tenth more protein and one twen-
;ieth more fuel than bread mixed with
water. The same thing is true of rolls,
ouns, etc. Milk is very generally used
n many kinds of cake and pastry and
n custards where desirable from econo-
nical reasons, or as means Of in
,reasing the proportional amount of |
protein in q diet, skim milk can be ad-
substituted for whole
milk.
A very Interesting experiment was
recently made at the University of
Maine, in cooperation with the Agri-
cultural department, in which the eff
ect of limited and an unlimited |
amount of milk was tried at the uni
7ersity boarding house or Commons"
From these stuoies the following con-
illusions were drawn; N The dieta-
lies in which milk was more abundant
y supplied were somewhat less costly
han the others and at the same time
we're fully a. acceptable; (2) the in
creased consumption of milk had the
effect OF materially increasing the pro-
portion Of protein in the diet;
81 the milk actually sup