NORMAL MILK AND ITS PRODUCTS AS FOOD 21 



Nutrients may, therefore, be supplied at a less cost by using 

 cheeses, such as Cottage and Cheddar (American), than 

 by buying the fancy and imported varieties. 



From the standpoint of the protein content alone, 

 two thirds of a pound of cheese has the same food value 

 as one pound of beefsteak. The fuel value of cheese is 

 nearly twice that of beef. As much as a half pound of 

 cheese per day may be used in the diet without any physi- 

 ological disturbances. 



Composition of Cheddar Cheese : ^ 



Per cent. 



Water 36 . 84 



Protein 23 . 72 



Fat 33.83 



Ash, etc S . 61 



Cottage Cheese. — This product of the dairy, known 

 also by the names " Dutch Cheese " and " Schmier Kase," 

 should have a more prominent place in our diet. 



Professor Snyder of the University of Minnesota fed 

 several farm laborers on the following daily ration: i.i 

 pounds cottage cheese, 1.16 pounds bread, 4.12 pounds 

 milk and 0.06 pound sugar. The cottage cheese suppUed 

 over 40 per cent of the total protein and about 28 per 

 cent of the total fat of the ration. This was found to 

 be a very satisfactory ration from the standpoint of 

 digestibility and nutritive value. On an average, 95 per 

 cent of the protein and fat and 97 per cent of the carbo- 

 hydrates were digested, and 90 per cent of the energy was 

 available to the body. These are approximately the same 

 results as were secured when milk furnished the major 

 portion of the nutrients. 



" Pound for pound, cottage cheese prepared with cream 

 compares favorably in composition and digestibility with 



^ Van Slyke — Science and Practice of Cheese Making. 



