1 6 DAIRY TECHNOLOGY 



skim milk obtained in this manner is healthful and nutri- 

 tious. The average composition of centrifugal skim milk is :^ 



Per cent. 



Water 90-25 



Fat o . 20 



Casein and albumen 3 . 60 



Milk sugar 5. 15 



Ash o , 80 



Skim milk may be used profitably as a food more ex- 

 tensively than it is, both in the kitchen, as an ingredient 

 in cooked foods, and for direct use, as a drink. When the 

 butter fat is removed, the percentage of the other milk 

 components is slightly increased. The protein, sugar, 

 minerals and some fat are still left. These constitute 

 some of the most valuable nutrients of milk. 



In some of the older countries of Europe, skim milk is 

 used daily in the kitchen. Gruels, puddings, gravies and 

 soups are made by using skim milk instead of water. 

 White bread dough is made from skim milk. Skim milk 

 is also used very extensively as a drink in connection with 

 lunches. Machines have been made and set out on the 

 corners of the streets and other public places where a 

 person may obtain a glass of milk by dropping a coin in 

 the slot. Such machines are not at all common. When 

 used, great care is necessary to keep the milk in good con- 

 dition and to keep the apparatus sanitary. 



Skim milk, together with bread, furnishes a cheap, health- 

 ful and nutritious lunch. It is generally assumed that an 

 average-sized man doing average manual work requires 

 0.28 pound of protein and enough of the other food con- 

 stituents to make a total fuel value of 3500 calories per 

 day.^ 



> Snyder — Dairy Chemistry. 



2 U. S. Dept. of Agr., Farmers' Bui. No. 74. 



