12 



that in the work done at Middletown the digestibility of the basal ration was increased 

 in many cases at least is no evidence that cheese has any particular properties as a 

 stimulant to digestion, as it has been shown that other foods, such as meat, might have 

 the same effect. This is a physiological phenomenon that may perhaps be explained on 

 some other basis than that of condimental effects." 



Cheese as a Food. 



The experiments described have not only shown that cheese, even green cheese, 

 is very thoroughly digested and that it can, when properly arranged in the diet, 

 be used in comparatively large quantities without causing any pronounced phy- 

 siological disturbances, but they have also established the fact that cheese is a 

 valuable food, and that it can be safely used as a substitute for other protein food 

 in the diet. In connection with the use of raw cheese there is, however, one point 

 tliat should be emphasized, and that is that it should be thoroughly masticated, 

 otherwise the digestive juices do not readily penetrate the fatty matters of the 

 cheese. 



In this country cheese is used chiefly for its flavor or as a condiment, and 

 little thought is given to the food value of it in the diet. However, in view of the 

 facts established by the above experiments, housekeepers would be justified in 

 going farther and using cheese as a source of protein material for the diet, or, 

 in other words, use it as a substitute for meats. In doing this they will but fol- 

 low the example of people in the older European countries, where long experience 

 has not only established the value of the full cream cheese such as the Cheddar, 

 but also the high value of skim milk cheese and the home-made Cottage cheese. 



Estimates made by the United States Department of Agriculture show that 

 the people of that country use about 175 pounds of meat annually per capita, be- 

 sides fish and poultry, while the annual consumption of cheese is only about 4 

 pounds per capita. It is probable that if we had similar data gathered in this 

 country the results would be about the same. Even granted that fresh meats are 

 more palatable to most people, it is a question whether it is a good practice to use 

 so little cheese when meats of all kinds are so expensive. There are some dishes 

 that may be prepared in which cheese is one of the sources of protein, and, if 

 such dishes were made to substitute meat once or twice a week a saving would be 

 effected. 



In order that the above phase of the question may be more clearly realized, a 

 knowledge of the composition of cheese in comparison with other foods is desir- 

 able. But, since the market prices vary, it may be better to make the comparison 

 on the basis of the amount of the food constituents that may be obtained in the 

 different foods for a given amount of money expended. The following table shows 

 the number of pounds of protein, fat, carbohydrates and the fuel value of one 

 dollar's worth of a number of our common foods: 



