CHAPTER XXXIX 

 FOOD VALUE OF MILK 



Ant serious consideration of the use of milk as a food should 

 take into account both the composition of the milk and the use to 

 be made of it, for not only does milk vary greatly in composition 

 but the work to be done by milk varies nearly if not quite as 

 much. 



Milk for Adults. — While milk rich in fat possesses more 

 food value there might easily be conditions under which skim 

 milk, or that from which a part of the fat has been removed, 

 might be more valuable, that is, would do the individual con- 

 suming the milk more good. 



Milk varies not only in its fat content, but in other solids as 

 well, as will be noted from the table. 



The solids, other than fat, in milk are chiefly casein and 

 albumen, which make up the protein or muscle-building portion 

 of the milk, and sugar, which can be used by the consumer only 

 to furnish energy and heat and produce fat, and ash, which is 

 the material from which bone is formed. The sugar of milk, 

 like other sugars and starches, is known as carbohydrate. From 



' Minnesota Bulletin 140. 

 26 401 



