THE MODERN MILK PROBLEM 



TOTAL < 

 SOLIDS 



WATER 



lactose, or milk sugar. 

 The remaining 5 per 

 cent of the solids con- 

 sists of mineral mat- 

 ter. Upon assumed 

 allowable minima of 

 these various compo- 

 nents official require- 

 ments for "fats" and 

 " total solids" are 

 based. 



The greatest varia- 

 tions are observed in 

 the case of the fat 

 content, which is most 

 commonly taken as an 

 index of the food value 

 of any given milk. 



Consideration of the 

 uses of milk leads to 

 the broad conclusion 

 that it is a great 

 staple, the lessened 

 use of which, either through popular fear of its pos- 

 sible dangers or through a much increased cost of pro- 

 duction, would be a grave disadvantage. 



Pecuniary Economy of Milk as Compared with other 



Foods 



More important than purely abstract laboratory 

 figures of food values is the question as to how milk 

 compares with other foods in relative economy. Facts 



FIG. 1. COMPOSITION OF Cow's MILK, 



SHOWING VARIATIONS 



(Report on milk investigation, Boston 



Chamber of Commerce, 1915.) 



