The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1908-12-15
MILK is BEST
AND WORST FOOD
Professor Woodward Gives a
Clear Exposition at
the University.
CARE OF MILK AT HOME
CLEANLINESS SHOWN TO BE
SAFEGUARD AGAINST DISEASE.

Al the university yesterday, before the
sections in nature study. Professor Wood
ward OF the Agricultural college spoke on
the value and care of milk in the home
and on the farm. His lucid deInonstra-
lion impof int to every housekeeper as
well as to every dairyman, was as fol-
lows:
things. the production of milk and the
care of milk. and the production or food
commodities from it. Under the tlrst
topic. we consider the breeds of cattle ana
the purposes for which they are best
suited.
Breeds of Cattle.
There are three main kinds. the beef
breeds the dual purpose breeds and the
dairy breeds Chief among the first are
Shorthorns, Herefords Angus and Gallo
ways. The breeds that answer fairly well
for either beef or dairy purposes, but
not especially we'll for either, are the
Shorthorns. Red Polls. Brown Swiss and
Polled Durhams The principal dairy
breeds are Jersey. Guernsey, Ayrshire.
Holstein and Dutch Belted. These are
fully described in farmers bulletin lO6-
Breed of Dairy Cattle.
THE production of beef and of milk are
anlagonistic. Nature cannot perform these
two opposite processes. Good mixers are
thin. bony and angular, while the COW
that carries much flesh usually produces
little mix. Inc uudl purpose bTteuS rep
resent the middle stage Of agriculture as
in Utah: but when dairying is fully devel-
oped, the dairy breeds must be chosen.
The Jersey gives the least and richest
milk: next comes the GUERNSEY. The
AYRSHIRE and Dutch Belted rank togeth-
er. and the Holstein comes last in the
scale of richness. For quantity the re-
verse order prevails; but the individual
is more important than the breed.
Composition of Milk.
milk is a complex substance. always
containing the same elements, though in
varying proportions no matter from
what kind of dairy animal il is taken. In
percentages, average cows milk contains
water &4, fat &C. casein g. albumen ),
sugar 40. and ash or mineral matter
rs per cent. Contrary to popular belief.
superior care and feeding will increase the
quantity. but not the quality Of the milk.
The quality varies with the breed the
period of lactation, the fat increasing
with a longer time of giving milk The
fat may vary from 10 up to n.2 per cent
with different cows.
THE different uses to which these ele-
ments are put in the human body may be
indicated. Water is necessary constit-
uent of all bodily tissues and also to
maintain temperature. Fat is used in the
body for the production of energy and the
formation of fatty tissue. 1t is composed
Of three elements-carbOn. hydrogen and
oxygen. When milk is bought or sold it
cred in the price paid for it.
Butter is composed of water and fat
The tissues of the body are proteid sub
stances and depend upon casein and al
lumen- These contain, in addition to. the
hree elements just named, nitrogen,
which is necessary constituent of mus
cles. hair. bone and nervous tissue Cheese
Is composed Of one-third water, one-third
at and one-third casein. Sugar is like fat
as 10 the elements of which il is built
In the case OF young and growing ami
NAL 1t is necessary to supply it with a
food that contains relatively more of the
protetids. The ash is used in digestion
and in bone building.
Milk as Food.
Milk will supply ali the purposes of the
body and is called a perfect food. 1t is
easily digested, differing in this respect
from meat 1t is one of the most econom-
cal of foods. One quart of milk costing
. GEMS viii supply as much nutriment to
the body as three-fourthS of a pound of
beeisteak costing cents. Milk in some
form will be a food after beef may have
been abandoned for this use.
Secretion of Milk.
The secretion of milk takes place in
the udder of the COW. Bacteria lodge on
the end of the teet which is moist and
may thus work up into the udder The
mix IN the udoer mas a germicide effect,
and so destroys the bacteria. Mixers
who desire the purest form of milk there
fore reject the first few streams of the
milk drawn.
Souring of Milk.
The sOuring of milk is due to the pres
ence of two forms of bacteria, which
work upon the milk sugar, or lactOse and
water, and break the sugar down into
Tactic acid.
II We would keep mix from sOuring
We must keep the bacteria out of it, and
then treat the milk in such a way as TO
prevent the undue multiplication of the
bacteria which il invariably contains. 1t
IS not possible to produce milk absolutely
free from bacteria Clean stables. free
from dust and odOrs, will greatly reduce
the number Of the bacteria present but
viii not wholly abolish them. About 200
bacteria TO the cubic centimeter viii be
found in normal milk after ordinary pre-
cautions have been taken.
Next to cleanliness. the most import
aht condition in keeping the milk free