The Washington times., 1934-06-12

y II V
meats, poul- Betsy O"'"en
try and fish.
The quantity of milk used by
the individual must, of course,
vary with differences Of physical
condition, age, activity. etc,
but as a general rule, a good
allowance is one quart daily
for every child, one quart for a
nursing woman, and one pint
for every other adult. This In
cludes milk used in cooking as
we'll as taken as beverage.
Families on low-cost diets
need their full milk allowance,
as the milk will make up tor
many deficiencies caused by
lack of adequate diet. In very
low-cost diets, either dried or
evaporated milk may be USED
when these forms prove less
expensive.
Nutritious
Milk contributes more to good
nutrition than any other single
food. It is an invaluable source
of calcium, the bone builder.
and also contains plenty OF
phosphorus, protein, vitamin A.
and vitamin G. About two
thirds of the solids of milk con-
sist of fat and sugar, which
are "fuel' or energy sources.
From the standpoint Of nu-
triton, the fat of milk has a
special value, due to the pres
ence of vitamins A and D,
which are soluble in fat, and
remain combined with it: there
fore they occur in whole milk,
cream, butter and in cheese
made of whole milk, but are
rather scanty in skim milk ana
buttermilk.
Due to it's low melting point
and natural emulsified form,
milk fat is more easily digeSted
than any other fats.
The minerals present in milk
make it of further value as a
nourishing food, and drinking
milk has been found to be of
great assistance in checking
the general decav of teeth. and,
in children, of building up the
new teeth and all other bones.
Handling of Milk
In the handling of milk, in
the home, a few points are OF
interest and value. Heat may
make some chemical changes in
milk, but the heat used in cook
ing, boiling, pasteurizing, dry
ing or canning milk has no ap-
preciable effect on vitamins A
and G, the two in which milk
is especially rich.
BY careful sentative methods
it has become possible to re-
duce the bacteria content Of
milk to a minimum. The most
common types of bacteria in
milk are those which cause it
to sour, by converting the milk
Sugar-lactoSe-into Tactic acid.
Other kinds of bacteria, as they
develop, may change the color
and the consistency of milk.
Still others. though they may
have no appreciable effect on
the milk itself, spread disease.
BY examination of COWS, and
by boiling and pasteurizing,
these latter can be successfully
controlled. Bacteria get into
the milk in many ways. from
the body Of the COW, flies, in
sanitary utensils, or from per-
sons handling the milk.
Basis of Purity
Milk is graded on a basis Of
purity. The methods of grad
ing and the standards estab-
lished for grades in various To-
calities has not yet become uni
form, but a more or less &C.
curate idea Of the kind of milk
one is purchasing may be OBJ
tanned by studying the grades
known as Certified" (raw milk
of uniform composition pro-
duced under excellent condi-
tionS of sanitation, and must
not be more than 36 hours old
when deliveredO; "Grade A Raw
Milk" (produced under excel
lent sentative conditionS);
Grade A Pasteurized Milk"
(Which is Grade A or B raw
milk pasteurized. cooled and
bottled in a milk plant that
conforms to a number Of Speci-
fled requirements of santa
tion); and Grade B PaSteur-
lied Milk" which is Grade C"
raw milk cooled, and bottled in
a milk nlant confoFminr with