Dp BULLETIN 763, U. S. DEPARTMENT OF AGRICULTURE. 
in milk with those in other foods. What can you say of the cost of 
milk as a food when compared with other foods? Compare the food 
value of a quart of milk with meat and eggs and reach a conclusion 
as to the economy in the use of milk as a food. 
Use in home—milk dishes; in bread, soups, desserts, milk products, 
butter, cheese, buttermilk, whey, Biber. and foment milk prod- 
ucts. 
Practical encore ms tain a chart showing the composition of 
milk; another showing comparative food values of milk and other 
foods. 
Make a report on the amount of milk used as food in the homes of 
the district, and state the ways in which it is used. Determine also 
what milk omochaets are used as afood inthe home. How is the skim 
milk disposed of ? 
Illustrative material—Secure from manufacturers samples of milk 
foods and forms of commercial milk products. Place these on exhi- 
bition. 
Construct a chart showing the composition of milk. Make up a 
collection of recipes wherein milk is largely used. Construct a chart 
_. showing the ways in which milk and its products may be used as food. 
Correlations.—The preparation of milk dishes both at home and in 
school affords work for the class in home economics. A study of 
foods and food values belongs both to home economics and physiol- 
ogy. In the physiology class, a study of digestion in general, and 
tracing the digestion of milk will give a valuable lesson. 
LESSON XI. COTTAGE CHEESE. 
Sources of information.—Farmers’ Bulletins 363, 413, and 850. Ori 
of Secretary Circular 109. 
Topics for study.—Cottage cheese as a desirable food. Quality aa 
requisites—quality of milk the first consideration; clean utensils. 
A simple process for home use—souring, forming the curds, cutting, 
heating, straining, working, flavoring, and storing. Use of starters— 
homemade, commercial. Pasteurization. 
Cottage cheese making on a large scale—setting, cutting, heating 
and stirring, drawing and salting; making cheese with rennet and 
pepsin; yield of cheese; marketing; home equipment. 
What is the food value of cottage cheese? Suggest combinations 
with other foods that will restore the balance. This will lead to the 
preparation of special cottage cheese dishes in combinations with other 
foods. This is an excellent way to use skim milk. 
One hundred pounds of skim milk fed to hogs produces, 4.8 pounds 
of dressed pork, while if made into cottage cheese, it will produce 15 
pounds of cheese, and will furnish nearly seven times the amount of 
