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MILK AND ITS PRODUCTS: 
WGI: evel ste) Provdleene: 
By EWEN MACKINNON, B.A., B.Sc. 
Milk is the only substance that has any claim to be called a complete 
food. For many months in early childhood it is the only food provided 
by nature; and also in many cases of adult life, and in-sickness, it is 
often called upon to sustain life for long periods when no other food 
is allowed. How much does the average person know about milk, or 
how much care is taken to provide for a sufficient supply of this valuable 
food in a fresh, pure condition, or to keep it in such.a state? .To most 
people, it is only a white, opaque liquid which, on standing, gradually 
turns sour and thickens, while a layer of cream collects on the surface. 
In addition to this, it is well known as the source of butter and cheese. 
Does the average person know why a quart of milk is more valuable as 
a food than # Ib. of lean meat; or why gelatine, that was once considered 
such an excellent food, is now classed as an incomplete food? ‘These are 
questions on dietetics that are constantly oceurring in public, as, for 
‘example, in the present investigations into the living wage and the 
food requirements of an average family. It is proposed, however, to 
show here what are the various products derived from milk, and how 
they are prepared. All these substances are either being made in Aus- 
tralia, or can be made here; and, as our conditions are favorable for 
the supply of good, clean milk, it is hoped that there will be an increas- 
ing demand for such Australian-made goods. No doubt, the general 
public will need some education as to the value of cheese, milk powder, 
and butter-milk powder, the uses of casein and milk sugar, and the 
preparation of artificial foods, &¢. This will be brought ae by the 
sympathetic attitude of the present-day adult towards the teachings of 
science, and, the extension of higher education in the direction of 
physiology, hygiene, and domestic economy to the rising generation. 
Cow’s milk is used by us for our fresh supply and for all prepared 
. products; but with some races, it,is the milk of other animals that is 
used, ¢.g., mares, asses, goats, camels, sheep, and reindeer. The essen- 
tial elements-necessary to support life are contained in the milk of all 
these, but the relative proportions vary. Each mammal produces milk 
of a composition peculiarly suited to its own offspring. Consequently, 
human milk differs from cow’s milk chiefly in the greater quantity of 
sugar, and in the less proportion of protein, which is not so “readily 
coagulated by acids as cow’s milk is. Hence, cow’s mulls} often needs 
some modification for feeding infants. 
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