MILK AS FOOD 



369 



the middle period of lactation about 0.5 per cent. Cows' milk at 

 the middle of lactation contains about 0.3 per cent. 



It is usually stated that one quart of milk is about equal in food 

 value to any one of the following: 



Salt codfish . . 



Fresh fish . . . 



Chicken . . . 



Beets . . . . 



Turnips. 



Butter . . . 



Wheat flour . . 



Cheese .... 



Lean round beef . 



Potatoes 



Spinach 



Lettuce 



Cabbage 



Eggs . . . . 



2 pounds 



3 pounds 

 2 pounds 



4 pounds 



5 pounds 

 pound 

 i pound 

 ^ pound 



1 pound 



2 pounds 



6 pounds 



7 pounds 

 4 pounds 



8 pounds 



TOTAL 

 SOLIDS 



WATER 



FIG. 44. Composition of cow's milk, showing variations. (Report on milk 

 investigation, Boston Chamber of Commerce, 1915.) (MacNutt, The Modern 

 Milk Problem.) 



This, however, considers milk only from the total calories yielded. 



Digestibility and assimilation must be considered as well as chemical 



composition and caloric value; when this is done milk ranks even 



higher than suggestec} by the foregoing. Moreover, milk has other 



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