124 DAIRY CHEMISTRY 



the most satisfactory results where it forms a large 

 part of the diet. Milks very poor or very rich in 

 fat have either too narrow or too wide a nutritive 

 ratio (see section 133), while normal milk is a well- 

 balanced food containing proteids, carbohydrates, 

 and fats in the right proportions for supplying the 

 needs of the body. 



