The Dayton forum. [volume] (Dayton, Ohio) 1913-1949, 1930-04-11

- eohDinaton with other foodstuffs, make up about
onesxth by weight Of all of the food eaten BY the
average American family. Milk supplies IN practically
convenient and usable from that children
they are to develop strong normal bodies; and it
Is valuabl eofod for adults especially when it com
blnes with such foods cereals and vegetables
Composition and Food Value of Milk
ne milk ordinarily sold for household use varies
IN composition, principally because Of differences be-
tween the breeds Of and individuals Of the same
breed On the average however, milk contains 81 per
cent water and 1 Solids consisting of proeins
tat sugar, and variety Of mineral substances Because
of the natural variation, creameries now test all
the milk they buy and pay for it the basis Of fat
content For the dairymen who supply the
retail trade usually find best to mix the milk from
herd of cows Immediately after it is drawn In this
the content of the milk kept more uniform from
day to day. which is decided advantage to the con-
sumer
Milk slightly heavier than water its specific gray
y varying with the proportion of water fat. and other
substances The specific gravity of milk is sometimes
used test of its purity, but since removing part
Of the fat raises and adding lowers the specific
glavt form of aduteraton may cover up the other
and thus render this test alone unreliable
As rule milk freezes at about 20 to 81 degrees
Fahrenheit. The freezing point, however varies With
the composition falling the Of solids becomes
point method is Of the reliable for detecting
the addition Of water to milk
Just what each Of nutrients as well as the vi
tamns contribute 10 high food value Of milk dis
cGssed below in detail Briefly stated milk is an ex-
remely valuable food because it contains first materials
that children need for growth; second materials that
young and old alike need for the repair of their body:
and third materials that all for fuel u provide
them with heat and with the enery necessary work
This does not however II 1T milk has these in
gradients in such proportions that 1t serve salts
factorly as the only food Of a rown person.
of child Since it contains sush 4 high persanfage
Of water, or quarts each day would be required to
meet the needs Of adult if mi his Only food
and IN this unnecessary quantities Of protein would
be consumed. Also, grown persons and children past
the normal nursing period need iro greater abundance
than found in milk The iron stored in tie body of
a newborn child is enough to enable il To live few
months on that in milk, but older children and adults
need more generous supplies, such as can be ATTAINED
from egg yok meat whole cereals, and fruits and
vegetables. Furthermore the digestive organs Of heal
thy persons past babyhood do their best when at
least part of the food contains celulose roughage
such as is found in vegetable foods When combined
with other foods therefore, milk used to best adyan
tages and in the diet of the growing child it is excep-
onally important Child specialists declare that each
child should take at least pint Of milk each day, and
most such authorities recommend quart day.
Protein Compounds.
Protein compounds are necessary for the formation
of body tissues and fluids and may also body
fuel Protein in food takes different forms For ex-
ample protein of the white Of consists largely OF
albumin lean meat contains protein compound known
ais myosn and peas and beans contain called egu-
min The principal protein compound in milk is casen
Another important is called lactalbumn, but this
is present in much smaller quantities All forms OF
protein contain nitrogen and all made up OF sub
stances known as amino acids. The combination OF
milk eggs meat and other flesh food is like some
of those in the human body. These therefore Of
special value for tissue building and are called ade-
uuate or complete, proteins and milk and other ma
teaals that furnish them are sometimes grouped 70