406 FOOD VALUE OF MILK 



sumed. The proportion of the various food substances of milk 

 of varying fat grade is vi^ell shown in the accompanying table. 



Percentage Composition of Water-free Substance in Milk of Varying Fat 



Content ' 



The relative amounts of the chief ingredients of milk are 

 shown in Fig. 129, which is drawn to scale from this table. This 

 emphasizes the predominance of fat over other solids in such 

 food. 



The especial attention of the reader is called to the fact that 

 whereas 6.54 per cent of the 3 per cent milk is ash available 

 for building of bone in the child, only about two-thirds of that 

 quantity of ash is present in the rich milk. It will be noted that 

 whereas only 27.27 per cent of the total milk solids are fat in 

 the case of 3 per cent milk, 38.78 per cent are fat in the case of 

 6 per cent milk, and 41.62 per cent in the case of 7 per cent 

 milk. "WTienever the milk fed to the child brings fat and sugai: 

 to the child's system, in quantities greater than needed for 

 normal growth, in conjunction with the muscle-building protein 

 and bone-building ash, that child becomes over-fat, weak, subject 

 to eczema, rickets, and other infantile scourges. This may be 

 shown to best advantage by using figures obtained in a series of 

 experiments carried on at the Vermont Station, reported in 

 Bulletin 195 (see table, top of next page). 



The nation-wide habit of allowing milk to stand until the 

 cream has largely risen and then using the " top-milk " with 

 water and sugar added for the feeding of infants is exceedingly 

 dangerous and has unquestionably been the foundation cause 



' Minnesota Bulletin 140. 



