DEVELOPMENT OF CITY MILK SUPPLY PROBLEMS 47 
TABLE I.—ENERGY VALUES OF MILKS 48 
Carbo- 
; Food Calories Calories Totas 
Protein Fat hydrates | substance per per calories 
per quart* gram quart per quart 
1. 2 3 4 5 6 te 
per cent per cent per cent grams calories calories calories 
2.648 25.87 4 103.48 
3.00 29.31 9 263.79 
4.596 44.90 4 179.60 546.87 
3.068 29.96 4 119.84 
3.498 34.18 9 307.62 
4.908 47.90 4 191.60 619.06 
3.044 29.74 4 118.96 
3.994 39.02 9 351.18 
4.875 47.62 4 190.52 660.66 
2.082 30.11 4 120.44 
4.516 44.12 9 397.08 
4.958 45.44 4 193.76 711.28 
3.62 35.37 4 141.48 
5.048 49.32 9 443.88 
4.922 48.09 4 192.36 77.72 
3.7413 36.57 4 145.28 
5.534 54.07 9 486.63 
4.93 48.17 4 192.68 825.59 
3.992 39.00 4 156.00 
5.94 58.03 9 522.27 
4.878 47.66 4 190.64 868.91 
4.12 40.25 4 161.00 
6.50 63.52 9 571.68 
4.90 47.87 4 191.48 924.16 
4.22 41.23 4 164.92 
7.00 68.39 9 615.51 
4.84 47.29 4 189.16 969.59 
*In computing these values, 977 grams have been used as the weight of one quart 
of milk. This is the weight of a quart of milk of specific gravity 1.0323, or nearly 
the average specific gravity of milk. The use of the minimum or maximum limits 
of specific gravity of normal milk (1.029-1.085) would change the values so slightly 
as to be negligible in so far as the purpose of this circular is concerned. 
The figures given in Table I show that accompanying an 
increase of fat from 3 per cent to 7 per cent, there is a cor- 
responding increase in net calorific value from 546.87 to 
40, R. Overman, Food Values and Dairy Products, Cire. 235, Ill. Agr. 
Exp. Sta., 1919. 
