Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1917-08-22
co1fAef!c|A Y E :
EXERT WAS HERE 4!
One Of Ten Men Sent to Stop
Waste Of Human Food
N SkinlmiIk.


culture, Washington, D. C.. in his
work of aiding the smaller cream
cries of the Northwest to be yet more
useful to the farmers has spent two
days in and about Willmar. He is
urging particularly that the cream
cries. equip to make high grade
cottage oh >ese, and that it be handled
thru the meat markets.
He also spoke at the Svea Farmers
club Friday evening and said in part:
"The time has come to standardtze
and commercialize common cottage
cheese, ("Dutch cheese"), to use
skinned milk more fully for human
food"
Skim Milk Utilization.
All animals, humans included, re-
Qutre protein for the building of
muscle. Lean meat; eggs and skim
milk, cheese and cottage cheese are
rich In this vital food element.
Skim milk contains essentially the
same food ingredients as lean meat.
1t may aptly be called liquid lean
meat.
To use the cream and butter from
milk and feed the skim milk to swine
is like using the fat of veal, mutton
or beef and throwing most of the
lean meat to the hogs. It is good for
the pigs, but it is good for humans,
too.
AS a rule growing children should
drink skim milk daily.
Cottage cheese. made from skim
milk is practically as valuable, pound
per pound, as meat and costs only
half as much. Cottage cheese should
be made and used in the farm home
almost daily during summer and meat
sold or not purchased.
City jewellers should consume cot
tage cheese on two meatless days
each week, because
/. 1t is good, wholesome food
and furnishes variety.
2. 1t costs less per unit of food
obtained than meat or eggs.
3. The more cottage cheese there
is consumed in this country the more
meat we shall have to send to our
armies over seas.
| Food variety, economy and patriot
ism all urge for fuller utilization OF
skim milk in America.
To the Creamery Boards.
Cottage cheese making is benefi
cial-
1. To the farmer in furnishing
him a good market for his surplus
skim milk, in flush of seas or wher
pigs are sold off.
Shorts at $4,000 per ton, Csc lbs.
Corn at $1.96 bushel, soc lbs.
Skim milk at 40c cwt, 11.4 lbs. o.
food lost.
Skim milk at soc cwt., 142 lbs. O
food lost
Skim milk at 60c cwt., III lbs. O
food lost.
Skim milk at zoe cwt., 1919 lbs. O.
food lost
lb. milk solids will buy at 4Uc
as lbs. shorts, or 3.S lbs corn.
T lb. milk, solids will buy at SO,
sc lbs. shorts, or ~ lbs corn.
lb. milk solids will buy at 6oc
6s lbs. shorts, or 81 lbs corn
1 lb. milk solids will buy at zoe
80 lbs shorts, or 6.5 lbs corn
2. To the creamery in being NOR,
fully useful to- the farmers.
3. To the buttermaker in givin.
him profitable employment in thu
afternoons when the routine butte
work is done.
4. TO the meat markets in givinl
them a chance to handle oottag,
cheese, the natural competitor o
meat.
5. TO the consumer in making
available a uniform quality of nutri
tious food at low cost.
6. To the government in increas
ing the available supply of human
food on the present basis Of produc
ton.
Cottage Cheese - An lnexpensiv,
Meat Substitute.
Cottage cheese is one Of the i'm
portant meat. substitutes, says spe
cialists of the United States depart
mont Of agriculture: 1t contains ,
larger percentage Of protein 9TH
chief material for body building
than most meats and furnishes thi'
material at lower cost. In ever!
pouRd of cottage cheese there is abou
one-flfth of pound of protein, nearl.
all of which is digestible. Meats, o.
the other hand, usually contain les
protein and besides have a ~certail
waste, such as bone and other inedi
bic material. A pound Of cottag
cheese daily would supply all the pro
tein required by the ordinary adul
engaged in sedentary occupation.
The following table shows that col
tage cheese is much cheaper thai
most meats in furnishing protein TO
the diet.
For supplying protein, one pound Q
cottage cheese equals:
l.N pounds sirloin steak.
LOG round steak,