Foods, their selection and preparation

Composition Standards. Since there are variations in the composition of fresh milk, and a variety of forms in which milk solids are available on the market, standard defini¬ tions for the different milk products have been established by the Food and Drug Administration. These standards are ex¬ pressed in terms of composition. Substances designated by the names of these milk prod¬ ucts entering interstate commerce must conform to these standards. In general, state or local standards are based on these Food and Drug Administration definitions. Cream may be light, medium, or heavy depending upon the fat content. Light cream is sold as table or coffee cream. It must con¬ tain not less than 18 per cent fat. Medium cream is light whipping cream. It must con¬ tain at least 30 per cent fat. Heavy cream contains more than 36 per cent fat. Light and medium cream may be homogenized. Fresh fluid whole milk must contain not less than 3.25 per cent fat and 8.5 per cent of solids not fat. Fresh milk is sold raw or pasteurized and may be homogenized. Dried whole milk contains all the milk solids. It must have not less than 26 per cent milk fat and not more than 5 per cent moisture. Skim milk is milk from which most of the fat has been removed. It is rarely available on the market in fluid form, because of the cost of distribution. It is available in dried form as nonfat dried milk solids. Nonfat milk solids must contain not over 5 per cent moisture and not over 1.5 per cent fat. Buttermilk is the product left after the removal of fat from milk by churning either milk or cream, sweet or sour. Except for the acid content, buttermilk is similar in composition to skim milk. It must contain not less than 8.5 per cent of milk solids not fat. Evaporated milk is a canned milk product prepared by removal of 60 per cent of the water from fluid whole milk. It must con¬ tain not less than 7.9 per cent fat and not less than 25.9 per cent total milk solids. Condensed milk, technically designated "sweetened condensed," is a canned milk product prepared by concentration of a mix¬ ture of milk and sugar. It must contain not less than 7.9 per cent milk fat, and not less than 25.9 per cent of milk solids not fat. Nutritive Value. Milk, in all forms, is an excellent source of calcium, good quality protein and riboflavin, and a good source of vitamin A. It also contains appreciable quan¬ tities of other vitamins and minerals. Nearly two thirds of the solids of milk consist of fat and sugar, which are good sources of energy. Skim or separated milk contains a large proportion of the proteins, minerals, B vita¬ mins, and lactose. Either fluid or dried skim milk is a very useful food. It is lower in caloric or fuel value, less rich in flavor, and a very poor source of vitamin A, as compared with whole milk, but contains all the other nutrients. In the ordinary mixed diet in which fat can be supplied in various other [illustration: MILK COWS, AND MILK PRODUCTION, UNITED STATES, 1924-48] INDEX NUMBERS (1935-39=100) PERCENT MILK PRODUCTION ON FARMS 1924 1928 1932 1936 1940 1944 1948 DATA FOR 1947 ARE PRELIMINARY; FOR 1948, PRELIMINARY ESTIMATES The Milk Supply Has Been Increased by Improving the Yield per Cow