408 



FOOD VALUE OF MILK 



of a Jersey or Guernsey cow, whicli milk will test from 5 to 

 6 per cent fat (Fig. 129) . Tlie true value of the milk that is to 

 nourish two-thirds or 1,500,000 of our infant population depends 









FlQ. 130. — Photomicrographsof fat globules in milk. 1. Grade Jersey. 2. Grade Holstein. 

 3. Human. (Courtesy of the Vermont Station.) 



upon its chemical composition quite as truly, if not quite so 

 quickly, as upon the physical condition of the cow or the clean- 

 ness of the milk (Fig. 130). 



QUESTIONS 



1. What is meant by the " starch value " of milk ? 



2. How much do various natural milks vai-y in total food value? 



3. What milk is most valuable to the adult ? 



4. How does the cost per pound of edible solid matter in milk compare with 



meat, eggs and oysters? 



5. In comparison what is milk worth per quart? 



6. What milk is best suited to the needs of a growing infant and young child? 



7. How did medium and rich milks compare in effect on infant pigs in a 



Vermont test ? 



8. What is the exprrience of stockmen with regard to grade of milk best 



suited to calf feeding? 



