WHY THERE IS A MILK PROBLEM 9 



partment of Agriculture at six-tenths of a pint daily, 

 or a quart and one-half for each family of five. (See 

 statistics, Appendix A.) This means that an enormous 

 capital and an extensively ramifying system of equip- 

 ment and operation are necessary to furnish the total 

 supply. Besides the above amount of milk consumed 

 as such (either drunk or used in cookery) must also be 

 considered that large amount (about three times as 

 much) which is made into butter, cheese, condensed 

 milk, etc. Many of the considerations applying to 

 milk as such apply also to these derived products. 



The following reasons for the use of milk, adapted 

 from a leaflet issued by the Massachusetts Dairy 

 Bureau, summarize the matter in a general way: 



It is cheap. 



It is nutritious. 



It is easily digestible. 



It is the best food for babies (mother's milk excepted). 



It should enter liberally into the diet of children. 



Many adults would be benefited by the use of more milk 

 and less meat. 



More milk used in cooking would add the cheapest nutri- 

 tion of its kind. 



Proper nutrition conduces to efficiency and long life, in 

 other words, to good health. 



MILK: A SANITARY DANGER 



The widespread use of milk has, however, another 

 and an unfavorable aspect. While this universal food 

 affords vast benefit, it is also, to a certain degree, the 

 agent of disease. Of all foods it has in this respect the 

 greatest potentiality. 



