150 



MANUAL OF MILK PRODUCTS 



limits the food value increases with the fat-content. Some 

 persons cannot readily digest large amounts of fat and, for such 

 persons, milk low in fat may be desirable, and in some cases 

 milk from which the fat has all been removed may be preferable. 



S 



Water 



87% 



29.93 oz. 



A 



Fig. 39. — The constituents of a quart of milk. 

 , Fat Casein Albumin Sugar 



4% 2.6% ' .7% 5% 



1.38 oz. 



.24 oz. 



1.72 



Ash 



•7% 

 24 oz. 



From the standpoint of wholesomeness, it is of the greatest 

 importance that the milk shall be free from disease-producing 

 microorganisms. Therefore, the cows should be healthy, free 

 from all disease, and kept in good sanitary conditions and sup- 

 plied with wholesome food and pure water. Persons handling 

 the milk must also be free from disease and have no contact 

 with other persons who are sick. 1 



No other food will undergo fermentation as rapidly as milk. 

 This is because milk is an ideal medium for the growth of 

 many forms of bacteria. It contains the necessary food and 

 moisture in the best form for the use of these organisms and, 

 if the proper temperatures are provided, they can grow with 



1 For further discussion of this subject, see chapter on Relation 

 of Bacteria to Dairy Products. 



