COMPOSITION OF MILK AND OTHER FOOD MATERIALS* 

 Nutritive ingredients, refuse, andjuel value* 



Nutrients. 



Non-nutrients. 



"Water. Refuse. 



Calories. 



Protein. Fats. Carbo- Mineral 

 hydrates, matters. 



-Protein compounds, e. g., lean of meat, white of egg, casein (curd) of milk, and glnten of wheat* 

 make muscle, blood,. bone, etc. 



1 Farmer's Bulletin, no. 363, U. S. Dept. of Agriculture. 



