2l8 MAINE AGRICULTURAL EXPERIMEXT STATIOX. 



DIGESTIBILITY OF THE PROTEIX OF WATER BREAD AXD SKIMMED 



MILK ERE.\D IX' PEPSIX' SOLUTIOX". 



Lab. Xo. 





6,115 



Water Bread, 



6,118 



Water Bread, 





Average, 



6,116 



Milk Bread, 



6,119 



Milk Bread, 





Average, 



% digested. 





95.62 





93-79 







94.70 



94-32 





94.10 







94.21 



C0X-CLU5I0X'. 



Skimmed milk bread contains more protein (muscle forming 

 food) than water bread. 



Skimmed milk bread is as completely digested as water bread. 

 The use of skimmed milk in bread making utilizes a valuable 

 waste product of the dair\\ 



J 



