Omaha daily bee., 1916-11-08
Milk as Food.

The commonly accepted statement
that milk is a very valuable food de-
pends upon the fact that milk con-
tains all the foodstuffs in excellent
proportion. Further than that, the
foodstuffs found in milk, though not
in great quantities, are OF kind which
are particularly valuable in nutrition.
Thus the fat occurs in an emulsified
or finely divided form, which is more
easily digested than solid fat; the
sugar is much less liable to ferpent
than is cane sugar, and the ash is par
ticularly good in building up the bony
structure of the body. Also the food
stuffs Of milk are very satisfactory TOR
growth, therefore, milk is an absolute
necessity for the baby, and almost a
necessity to the growing boy and girl.
Whole milk, or milk without the
cream removed, contains about 4 per
cent fat, 3.3 per cent protein, 5 per
cent carbohydrates, 7 per cent ash,
and 81 per cent water. Skim milk.
which most of us would scorn as
food, has very similar composition
except the amount of fat, and is very
valuable food considering its price.
Our objection to it is based upon its
lack of rich flavor; but it is very salts
factory when combined with other
foods. Cream, because of its high fat
content, gives more heat units in pro-
portion to weight than whole or skim
milk. Buttermilk, by-produet of
churning, is similar to skim milk in
composition. 1t is valuable food,
but | imagine its medicinal powers
have been overestimated.
While we appreciate the food value
of pure fresh milk. we must not over
look the positive dangers of impure
and unsanitary milk. Bacteria, which
may cause disease, flourish in milk
under ordinary conditions. The milk
mans care is scrupulous cleanliness
to see that the bacteria do not enter
the milk. They may enter through
the dusts of the stable, dirt on the
COW or on the hands of the milker
or handler of the milk, or even
through the water used to wash the
utensils.
We find on the market raw or mar
ket milk, which means milk sold by
the ordinary milkman who has
exercised reasonable precautions and
cleanliness. We may also obtain Ger
titled milk which means milk put
out under unusual conditions of clean
finess, and by workers who are ex-
.amined medically. The cows of a
certified dairy are tested more often
for tuberculosis, and are kept excep-
tionally clean and healthy. The regu-
lations of a certified dairy are indi-
rectly under the supervision of the
American Medical association. ICerti-
fled milk costs about 10 cents per
quart. -,
Certain firms pasteurize the milk
| The pasteurization process consists OF
heating the milk to point below
boiling, keeping at that temperature
for twenty minutes, and then rapidly
cooling the milk. The object is to
kill any disease bacteria which may
be present. This process does not
| affect the favor of the milk as boiling
does. Boiled or sterilized milk can
not be purchased, but is sometimes
prepared at home. Its favor is
changed, it may be less easily di-
gested, but it certainly is safe. Under
ordinary conditions boiling is un-
necessary.
As safeguards for the safety of the
city milk supply, Omaha has passed
certain ordinances and provides for
4 inspection of the dairies. The rating
OF the avrious dairies, in per cents,
is published in the daily papers every
so often, so that a housewife can
know the cleanliness of the dairy she
is patronizing. Beyond patronizing a