WHY THERE IS A MILK PROBLEM 7 



in this connection have been worked out and the fol- 

 lowing conclusions drawn from them by the United 

 States Department of Agriculture: 



Bearing these things in mind, we see that milk at all but 

 the highest prices assumed is a cheaper source of protein 

 than any of the animal foods except cheese, very cheap m^at, 

 and salt fish. At usual prices skim milk furnishes protein 

 more cheaply than any common animal food except salt fish. 

 The protein of vegetable foods is less expensive, but, on the 

 other hand, as prepared for the table is less thoroughly di- 

 gested. Moreover, it is accompanied by such large amounts 

 of carbohydrates that to secure much vegetable protein in 

 the diet usually means an excess of the carbohydrates. 

 Under ordinary market conditions milk, and even skim milk, 

 is a cheaper source of body fuel than any of the usual animal 

 foods except cheese and salt pork, but is a dearer one than 

 the usual vegetable foods. Here again, however, the milk 

 furnishes the ingredients in a form more readily and thor- 

 oughly digested than the vegetable foods as ordinarily served. 

 Milk, then, is fully as economical a source of nutrients as 

 most animal foods, but is dearer than most vegetable foods. 

 It has the decided advantage of having no waste, requiring 

 no time for preparation, and being more digestible than the 

 vegetable foods. . . . Both whole and skim milk at mod- 

 erate prices are therefore to be ranked among the most 

 economical of foods not only when taken as beverages, but 

 also when used in preparing other foods. 2 



Attention must be drawn, however, to the fact that 

 with each cent's increase in price milk may lose, or 

 seem to lose, its pecuniary advantage over some other 

 article or articles (unless they also have risen), which 

 then tend so far as possible to take its place. Some- 

 times the rival is a milk product, such as skim milk 



