4 



BULLETIN 613 7 U. S. DEPARTMENT OE AGRICULTURE. 



milk was substituted in the diet of an 11-months-old baby for normal 

 goat's milk without any detectable difference either in the appetite 

 or physical condition of the baby." 



The literature consulted gave no information as to the presence or 

 absence in goat's milk and butter of the fat-soluble vitamin con- 

 tained in cow's butter. In view of the use of goat's milk for in- 

 fant feeding, information on this point would be of especial im- 

 portance, since goat's milk is in many parts of the world the com- 

 mon household milk supply. 



A supply of goat's butter sufficient for the purpose of these ex- 

 periments was obtained from the Dairy Division of the Bureau of 

 Animal Industry. The butter was of a very pale-yellow color, 

 without pronounced odor or flavor, and by those not informed of 

 its nature it was taken for light-colored dairy butter. Since only a 

 limited supply was available, no tests were made regarding its use in 

 cookery, and the entire sample was incorporated in the usual corn- 

 starch blancmange. 



Four experiments were conducted to determine the digestibility of 

 goat's butter and the data which resulted are recorded in the follow- 

 ing tables : 



Data of digestion experiments with goat's- 



milk butter in 



ft simple mixed diet. 





Weight 

 of foods. 



Constituents of foods. 



Experiments, subjects, and diet. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drate." 



Ash. 



Experiment No. 645, subject A. F. 



Blancmange containing goat's milk butter. 



Grams. 



2,086.0 

 245.0 

 829.0 

 152.0 



Grams. 



1,176.4 



22.0 



720.4 



Grams. 



54.8 



26.0 



6.6 



Grams. 



144.1 



3.7 



1.7 



Grams. 

 699.0 

 189.4 

 96.2 

 152.0 



Grams. 

 11.7 

 3.9 



Fruit 



4.1 

















3,312.0 

 76.0 



1,918.8 



87.4 

 .24.8 

 62.6 



149.5 



11.3 



138.2 



1,136.6 

 31.9 



1,104.7 



19 7 





8.0 







11.7 

















71.6 



92.4 



97.2 



59.4 











Experiment No. 646, subject P. K.: 



Blancmange containing goat's milk butter. 

 Wheat biscuit 



1,809.0 

 248.0 

 502.0 

 191.0 



1,020.3 

 22.3 

 436.3 



47.4 



26.3 



4.0 



125.0 

 3.7 

 1.0 



606.2 

 191.7 

 58.2 

 191.0 



10.1 

 4.0 



Fruit 



2.5 



Sugar 

















2,750.0 

 51.0 



1,478.9 



77.7 

 18.0 

 59.7 



129.7 



8.1 



121.6 



1,047.1 



20.2 



1,026.9 



16.6 



Feces 



4.7 



Amount utilized 





11.9 









Per cent, utilized 



i 



70. S 



93-. 8 



9S.1 



71.7 









Experiment No. 647, subject J. C M.: 



Blancmange containing goat's milk butter. 



1,775.0 

 316.0 

 384.0 

 175.0 



1,001.1 

 28.4 

 333.7 



46.6 



33.5 



3.1 



122.6 



4.7 

 ,8 



594.8 



244.3 



44.5 



175.0 



9.9 



5.1 



Fruit 



1.9 



Sugar 















Total food consumed 



2,650.0 

 70.0 



1,363.2 



83.2 

 23.0 



60.2 



128.1 



8.6 



119.5 



1,058.6 



32.4 



1,026.2 



16.9 



Feces 



6.0 



Amount utilized 





10.9 









Per cent utilized 



j 



72.4 



93.3 



96.9 



01.5 





' 





