CHAPTEE XI 



Milk as a Food 



THE position which milk occupies as a food is unique. 

 That it acts in the capacity of a perfect or complete 

 food is well known to all, since it is the first and 

 often the only food of the young. It may not be, 

 therefore, without interest to say a word or two in 

 conclusion on its value in this connection, so far as 

 the subject has been investigated. In order to do so 

 it will be necessary to state shortly the principles 

 upon which the value of a food rests. 



Classification of Food Nutrients. All food 

 materials, whether animal or vegetable, generally 

 consist of two portions the edible and the refuse. 

 The refuse portion consists of such parts as the bones 

 of meat and fish, the bran of wheat, and the skin of 

 potatoes. The edible portion, on the other hand, 

 may be divided up into a number of groups of 

 substances of different chemical composition, of 

 varying digestibility, and charged with different 



