K]i)LiK,l(Al. CLASSinrAlloX or luol) 45 



and its products are ,<i:iven a w-rv hiLdi place, on account of their 

 higli ccjntent of the different looilstuffs or constituents, and their 

 high degree of dige:^til>ilit\■. A cjuart of average milk is consid- 

 ered b\- such high authorities as Sherman (jf Columbia Uni\'ersit}- 

 to be appr(jximateh" equal in foorl \-alue to a pound of steak, 

 or eight or nine eggs. He is here referring chiefl\" to their heat 

 and energ)' A'alue and high degree of digestibility. 



American cheese la Cdieddar cheese) ma\" be regarded, in a 

 very large sense, as a concentrated form oi milk, as it contains 

 most of the milk constituents, excepting the sugar. It has about 

 twice the food \-alue of aAX-rage meat. On this point Sherman 

 says " Generall}" speaking, cheese sells at no higher price than 

 the ordinary cuts of meat. It is a fair Ljeneral estimate that a 

 gi\-en amount of mone\' sjient for American cheese will buy about 

 twice as much food \-alue as it would if spent for meat." 



Altogether apart from a distincti\'e anrl most important 

 function which will be considered later, butter has a \x-ry high 

 heat and eneru}- \-alue--a pound being equal to about ii\'e 

 Cjuarts of a\'erage milk. It is by no means mereh" a relish, as it 

 has in the jjast been considererl b\' man}". 



We cannot here afford the space to discuss the food A'alues of 

 the various other milk products, such as cream, ice-cream and 

 condensed milk. It will suffice to say that cream occupies an 

 intermediate position between milk and butter, combining the 

 features of both. 



BIOI.odlC.VL CLASSIFKW'lloX OF FOODS 



llie High Value of Milk a)id Mill^-Jat inuJcr lliis Classification 



The biological stud}- of foofls — based upon obser\-ations as to 

 the influence of \'arious foodstuffs ujjon the growth and thrift of 

 animals — has revolutionized our ideas with regard to problems 

 of nutrition, and has established the fact that the biological 

 classification of foods is the true one. In doing so it has shc)wn 

 that milk and milk-fat ha\-e A'alues as foods vrhich. a few years 

 ago, were quite unknown, and which as }'et hzixc not been deter- 

 mined chemically — or at least ha^•e Ijeen determined onl}' in part. 



