

ILLINOIS STATE DAIRYMEN'S ASSOCIATION. . 53 



may freely purchase as a probable means of improving the character of the 

 dietary and cheapening the cost of their supply of animal foods. 



In the Maine experiments referred to above fresh whole milk was used, 

 having a fat content of 3.6 per cent. It can not be doubted, however, that 

 the same general results would have been obtained had skim milk been 

 used instead. To some this would have been less acceptable, but while 

 the whole quantity consumed might have been less, the daily cost would 

 also have been still further decreased, and the "balance" of the daily 

 ration would have been still more improved. The use of skim milk instead 

 of whole milk as food, in its natural state, is simply a matter of taste and 

 habit. It must not be forgotten that a quart of skim milk contains more 

 protein than a quart of whole milk, and the former is cheaper and better 

 than the latter as a substitute for meats and other animal foods. 



A report upon dietary studies made at the Universary of Tennessee in 

 1897, contains the following: 



"What is needed is to use foods better adapted to the needs of the 

 body; in other words, food which contains more protein. Such is milk, 

 which is of itself an economical and well-balanced food, and skim milk, 

 which has all the protein and half the fuel value of whole milk, and is, in 

 most localities, the most economical source of animal protein. The nu- 

 trients in milk are equally in physiological value to those of meats, and 

 are far less expensive." 



As to proposition fourth, I will still quote you from the same un- 

 doubted authority, 99, 515, 516, 517, 524, and 525. 



"Bakers have long known the value of skim milk in bread making, and 

 *yet it is not as generally used in this way as it should be. This is partly 

 owing to the unfortunate restrictions in some large cities, which makes it 

 difficult for bakers to get the skim milk wanted. One baker gives these 

 reasons for using skim milk largely instead of water: First, it makes a loaf 

 which is more moist and will remain moist longer; second, it makes a 

 closer loaf; third, it improves the eating quality of the bread; fourth, the 

 sugar in the milk caramels in baking and browns the crust." He advises 

 adding the milk when making the dough and not in the sponge. 



