The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1905-09-30
COTTAGE CHEESE
ECONOMICAL FOOD
DIGEsTIBIL1TY, NUTRITIvE VAL.
UE AND COST REMARKABLE.
Bulletin Issued by State Experiment
Station Shows that Cottage Cheese,
Rice, Peas and Bacon Are Among the
Most Economica. foods and Are High
in Nutritive Value.

Bulletin No. 80, written BY Professor
Harry Snyder of the agricultural divi-
sion Of the state experiment station,
facts on the digestibility and nutritive
value of cottage cheese, rice, peas and
bacon. IS .$
These investigations form part Of q
series commenced in 1895 to determine
the digestibility, nutritiye value, rela-
tive cost and loss in the preparation Of
the more common human foods and the
bulletin ; aF contains contain the results Of five Sc;
on during 1904 with workingmen as
subjects. The following is the method
used in preparing the cottage cheese:
Separator skim milk was allowed to
sour IN warm room. The milk was
then heated to a temperature Of about
100 degrees Fahrenheit, and hot water
l75 degrees Fahrenheit added at the
milk. The addition Of the the hnot liV Water r
resulted in more complete coagulation
of the milk. After stirring for one or
two minutes, the coagulated mass was
allowed to settle. and then the whey
was drained off and the curd collected
by straining thru cheesecloth. If too
much water is used, a tough curd re-
suits; if the milk is not sour enough,
- 10AAo wv p1OPOIl WuQl VI
medium acidity and favorable temper
allure, a soft, fne-grained curd is Sc
cured. The curd was sailed and mixed
with cream. The cottage cheese pre-
pared in this way was found to be very
palatable and contained large amount
of nutrients in the form Of proteids and
fats.'
The average of the three experiments
in which cottage cheese formed an es.
cheese to a Be highly digest ge5t6ie oe seG
50 per cent ofiboth pToteid and fats
and 81 per cent of the carbohydrates or
starchy matter of the ration were
digested and utilized by the body. The
results show. that cottage cheese has the
same digestibility as milk. A pound
of cottage cheese .prepored as de-
tive material as is found in the edible
portion of many cuts of meat, but not
as much as is found in meats contain
ing large amounts of fat.
UWhere skim milk can: be procured
at low cost, cottage cheese is one Of
the most economical foods that can be
used, = says the bulletin. Upon the
farm, where milk is produced cottage
cheese is one Of the cheapest foods that
it is moro economical to use cottage
cheese made with cream than it is to
make the cream into butter and pur-
chase meat." 4#,.s *.r. =
Experiments with Rice.
In the second experiment rice was
substituted for one OF; the ingredients of
the ration. When well cooked, rice is
easily digested, but it is not as com.
Epletely digested as wheat bread. When
extensively used for food, rice should
y n%oip
content, as meat, cheese and the le-
gumes.' In these experiments when
The rice was combined with the cottage
cheese, milk and sugar; the ration gave
entire satisfaction, and the rice supplied
over SO per cent of the total energy OF
| the ration.
| In the third series Of experiments
Ipeas were substituted for cottage cheese
lE1tThe proteids of peas are not as com
cereals, particularly. Of wheat -four
A pound Of peas however, contains "as
much digestible protein as is, found II
the edible portion of any of the meats. :
| In the last two experiments bacon was
investigated. It was found that clean
bacon in ration supplies large amount
Of digestible nutrients and available
energy Lean bacon contains as much
protein and about twice as much di
gestible fat as other meats, making il
at the same price per pound cheaper
food than other meats. - f.
Another important result which ia
yors milk in a ration is seen from the
following quotation: ttThe actual di
gestibility of rations in which milk i,
used is higher than the calculated diges
tibility of the individual foods, showing
that, when combined with other foods
milk exerts a favorable influence upo1
digestibility." :55.E