COMPOSITION OF MILK AND OTHER FOOD MATERIALS* 



Nutritive ingredienU, refuaef andjuel valud 

 Kutrleots. Hon -nutrients. 



Proteia. Fats. Carbo- Mineral 

 hydrates, matters. 



"Water. Eefnae. 



Caloriea. 



^Ptotein oomponDda, e. g., lean of meat, 'white of egg, caaeJn (curd) of milk, and glaten of wheats 

 make rauscle, olood, bone, etc. 

 Fatt, e. E.. fat of meat, butter, and oil, J 

 Carbohydrates, e. g., etaroh and augar, ,' 



[ serve aa fael to yield heat and mascolar power. 



30 m 



Farmer's Bulletin, no. 363, U. S. Dept. of Agriculture. 



