CULTURED MILK 149 
Value as a Drink and Food. Well made cultured 
milk is a palatable product highly relished by most peo- 
ple. It is superior to ordinary sour milk or buttermilk, 
both in palatability and wholesomeness as well as in 
food value. Its palatability and food value increase with 
the richness of the milk. 
Cultured milk made from whole milk is fully as 
nutritious as ordinary milk and many food experts pre- 
fer it to whole milk as a food because of the presence 
of the acid, which aids in its digestion. But if we 
credit it only with the same food value as ordinary 
milk, it will still be found a cheap food as the following 
extract from Farmers’ Bulletin 413, U. S. Department 
of Agriculture, will show: 
“A quart of milk supplies practically as much of 
both protein and energy as three-quarters of a pound of 
beef of average composition or eight average eggs, and 
can generally be bought for less money. In case milk 
is 8c a quart, beef 20c a pound and eggs 24c a dozen, 
loc spent for milk will buy a little more protein and 
much more energy than 1oc spent for beef or 10c spent 
for eggs. Thus, while animal foods other than milk 
(meat, eggs and cheese) are desirable to give variety 
to the diet it may be assumed that milk may be used as 
an economical substitute for any of them.” 
From this it will be seen that cultured milk, which, 
as has been stated, is fully equal in food value to ordi- 
nary milk, will prove economical if used only as a food. 
Its medicinal value, therefore, instead of being obtained 
at some expense, as many believe, actually costs nothing 
when cultured milk can be obtained at, say, ten cents 
per quart. 
Method of Manufacture. In making cultured milk 
