SKIMMED MILK IN BREAD MAKING. 



217 



A comparison of the average composition of the water-free 

 breads shows that the most important difference is in the 

 amounts of protein which they contain, the milk bread contain- 

 ing- about one-eleventh more protein than the water bread. 



THE DIGESTIBILITY OF SKIMMED MILK BREAD. 



Rehsteiner and Spirig * have made the only experiments upon 

 the digestibility of skimmed milk bread by the natural method 

 which have come to our notice. In two tests of three days each 

 with a diet of skimmed milk bread, butter and tea they obtained 

 the followins: results : 



NUTRIENTS CONSUMED AND EXCRETED IN THE FECES. 





Dry mat- 

 ter- 

 Grams. 



Nitrogen- 

 Grams. 



Fat^ 

 Grams. 



Carbo- 

 hydrates- 

 Grams. 



No. 1 : 



In food 



1,779.81 

 52.66 



1,. 533. 00 

 58.90 



.39.245 

 2., S3 



34.32 

 3.84 



333.36 

 4.73 



267.39 

 8.71 



1,098.42 



In feces 





No. 2 : 



In food 



960.99 



In feces 









DIGESTION COEFFICIENTS OF SKIMMED MILK BREAD AS FOUND BY 

 REHSTEINER AND SPIRIG. 





Dry matter. 



Nitrogen. 



Fat. 



Test 1 



97 

 96 



94 

 92 



98 



Test 2 



93 







These figures are lower than we have found for bread with a 

 mixed diet, but as noted en p. 196 in this report, we have 

 found bread when eaten alone not as completely digested as 

 when eaten with other food. 



Artificial digestion experiments with pepsin solution were 

 used with two lots of the breads here reported upon and no 

 practical difference in the digestibility of the protein was found. 

 The results follow : 



'Corbl. Schweizer Aerzte, 25, pp. 705-710. 



