THE MILK QUESTION 



sugar into lactic acid through the action of different bacte- 

 ria. This acidity increases until finally enough acid is pro- 

 duced to cause the souring or curdling ordinarily observed. 



Under the microscope milk contains fat globules as well 

 as cells, and bacteria, and frequently foreign particles of 

 great variety of form and size. 



The following table is compiled from a large number of 

 analyses of milk and milk products which have been made 

 by chemists of the agricultural experiment stations and 

 other investigators. The figures show the average com- 

 position of these materials. The table also includes, for 

 purposes of comparison, the average composition of a num- 

 ber of other common food materials: — 



AVEKAGE COMPOSITION OF MILK PKODUCTS AND OTHER 

 FOOD MATERIALS 



Material 



f^Oi 



^S 



O ht 





^ <u o 



OtsPh 



■3" 



<(Ph 



Whole milk 



Skim milk 



Cream 



Buttermilk 



Whey 



Condensed milk, unsweetened 



Condensed milk, sweetened.. 



Butter 



Cheese, American Cheddar.. . 



Cheese, cottage 



Cheese, Swiss 



Milk powder (from skimmed 

 milk) 



Kephir 



Koumiss 



Infant and inyalid foods, fari- 

 naceous 



Infant and invalid foods con- 

 taining milk and starches. . 



Infant and invalid foods, 

 malted preparations 



Beef, sirloin steak 



Eggs, as purchased 



Wheat nour, patent roller 

 process 



Wheat bread, white 



Beans, baked 



Fotatoes, as purchased 



Apples, as purchased 



12.8 

 11.2 



20.0 

 2S.0 



87.0 

 90.5 

 74.0 

 91.0 

 93.0 

 71.3 

 26.0 

 13.0 

 33.5 

 53.0 

 31.4 



3.0 

 89.6 

 90.7 



9.4 



4.3 



4.2 

 54.0 

 65.5 



12.0 

 35.3 

 68.9 

 62.6 

 63.3 



3.3 



3.4 



2.5 



3.0 



1.0 



7.4 



8.2 



1.0 



26.0 



19.6 



27.6 



34.0 

 3.1 

 2.2 



9.4 



9.6 



12.0 

 16.5 

 11.9 



11.4 



9.2 



6.9 



1.8 



.3 



4.0 



.3 



18.5 



.6 



.3 



8.5 



9.6 



83.0 



36.6 



23.2 



34.9 



3.1 

 2.0 

 2.1 



3.8 



1.0 

 16.1 

 9.3 



I.O 



1.3 



2.5 



.1 



.3 



5.0 

 6.1 

 4.6 

 4.8 

 6.0 

 11.1 

 64.3 



"ii 



2.1 

 1.3 



61.9 

 4.51 

 4.13 



T9.9> 



80.21 



79.85 



75.1 

 63.1 

 19.6 

 14.7 

 10.8 



0.7 

 .7 

 .6 



.7 



.7 



1.7 



1.9 



1^ 

 2.1 



4.8 



8.0 

 .8 

 .9 



2.1 



3.0 

 .9 

 .9 



.6 



1.1 



2.1 



.8 



.3 



1 Inclucling 2.1 per cent alcohol and 0.8 per cent lactic acid. 

 3 Including 1.7 per cent alcohol and O.M per cent lactic acid. 



* Including 6.fi2 per cent soluble carbohjrdrates (Bugare). 



* Including 'l!),0.^ per cent soluble carbohydrateB (augara). 

 B Including itiM per cent Bolublc corbohydxates (augaifi). 



