C4 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



cumstances, larger than that from most food materials. The 

 thing which might make milk expensive is its diluteness — that is, 

 the large amount of water which it contains in proportion to 

 its solid matter. 



Of course, in comparing milk and such material as dried 

 beans, one must take into account the fact that the beans will 

 absorb considerable water in cooking and that a pound of them 

 ready to eat would not contain as much nourishment on account 

 of this water, while milk is consumed as bought. In addition, 

 the cost of cooking must always be considered in connection 

 with foods which are not eaten raw. 



Bearing these things in mind, we see that milk at all but 

 the highest prices assumed is a cheaper source of protein than 

 any of the animal foods except cheese, very cheap meat, and salt 

 fish. At usual prices skim milk furnishes proten more cheaply 

 than any common animal food except salt fish. The protein of 

 vegetable foods is less expensive, but on the other hand, as pre- 

 pared for the table is less thoroughly digesetd. Under ordinary 

 market conditions milk, and even skim milk, is cheaper source of 

 body fuel than any of the usual animal foods except cheese and 

 salt pork, but it is a dearer one than the usual vegetable foods. 

 Here again, however, the milk furnishes the ingredients in a 

 form more readily and thoroughly digested than the vegetable 

 foods as ordinarily served. Milk, then, is fully as economical a 

 source of nutrients as most animal foods but is dearer than most 

 vegetable foods. It has the decided advantage of having no 

 waste, requiring no time for preparation, and being more diges- 

 tible than the vegetable foods. Skim milk answers the most im- 

 portant purposes of milk in the ordinary diet, and under usual 

 market conditions costs at most only half as much as whole milk. 

 Both whole and skim milk at moderate prices are therefore to be 

 ranked among the most economical of our foods, not only when 

 taken as beverages, but also when used in preparing other foods. 



The Use of Milk In Cooking. 



If freely used in the preparation of other foods, milk can 

 be made too add considerably to the food value of the meals. 



