CrTLANGWORTHY Expert h Chorgeof Nutrition Investigations COMPOSITION OF FOOD MATERIALS amn Lnmo Fat Carbohydrate* Ash Value In. Equals Calories WHOLE MILK SKIM MILK ater:87.0 atenSCXS rates: 5.0 3.3 F«bQ3L AsbO. C D Fuei. VAiue:310 CALORICS PER POUND FUEL vAiuc:165 CAumcs PCR POUND BUTTERMILK CREAM ater:91.0 .-3.0 Fat:1 Carboh>ate3-.4..8 A D FuEL VALUEilGO CALORIES PER POUND FuEL CALORIES PER POUND COMPOSITION OF MILK 270 FOOD STUDY as low as three per cent, but may even be six per cent. The protein varies less, from about three per cent to four per cent. The amounts called for in the various state stand- ards run from two and a half per cent of fat in Rhode Island to three and a half per cent in a number of states ; the total solids not far from eight and a half to nine per cent. Occasionally a state requires a greater percentage of fat in summer than in winter. It may readily be seen that these requirements are reasonable and not excessive. Because milk sours readily, there is a strong temptation to add preservatives. This practice is forbidden by federal law for milk shipped from state to state, and is usually also forbidden by each state for milk sold locally. Such use of preservatives is less common now than formerly as a result of these laws, and is more likely to occur in small towns without milk inspectors than in large cities. Form- aldehyde and borax or boric acid are the more common preservatives used, and they are not at all difficult of detection by chemical analysis. Most state food labora- tories will analyze, free of charge, milk sent in by the con- sumer. If the milk being used does not sour so rapidly as would seem natural, it is wise to send it for analysis. The danger from preservatives is not great, but they are liable to interfere with digestion. A much greater danger from milk lies in the fact that it is so excellent a medium for the growth of bacteria. It must, therefore, be guarded rigidly from contamination. To begin with, it must come from a healthy cow. As a great danger lies in milk from cows which have tuberculosis, it is wise to have the cows tested with tuberculin. Since the milk must be protected from dust and dirt, the adja- cent parts of the cow, as well as the udder, should be cleaned before milking. The stable must be clean, well- drained, light, and airy. A special washable over-garment, MILK 271 worn only at the time of milking, should be used by the milker, and his hands should be freshly washed. Machines for milking which give good service are now obtainable. It is of importance that the pails be sterilized and covered or "hooded." As soon as the milk is drawn, it should be removed from the stable to a separate milk-room used only for this purpose. Not only must this room be light and clean, but it should be screened against flies. It should be unnecessary to strain the milk. If this is done, it should be poured through sterilized cloth or cotton. It is important that the milk be cooled as rapidly as pos- sible and kept at a low temperature, since warmth so greatly stimulates the increase of bacteria.

AI-modernized reading of the original text

C. L. Langworthy Expert in Charge of Nutrition Investigations Protein Carbohydrate Fat Carbohydrates Ash Value in Calories WHOLE MILK SKIM MILK Water: 87.0 Protein: 3.3 Fat: 5.0 3.3 Ash: 0.7 [illustration: Composition of Milk] Fuel Value: 310 Calories Per Pound Fuel Value: 165 Calories Per Pound BUTTERMILK CREAM Water: 91.0 Protein: 3.0 Fat: 1.0 Carbohydrates: 4.8 Ash: 0.7 [illustration: Buttermilk and Cream composition] Fuel Value: 160 Calories Per Pound Fuel Value: 1050 Calories Per Pound COMPOSITION OF MILK as low as three per cent, but may even be six per cent. The protein varies less, from about three per cent to four per cent. The amounts called for in the various state standards run from two and a half per cent of fat in Rhode Island to three and a half per cent in a number of states ; the total solids not far from eight and a half to nine per cent. Occasionally a state requires a greater percentage of fat in summer than in winter. It may readily be seen that these requirements are reasonable and not excessive. Because milk sours readily, there is a strong temptation to add preservatives. This practice is forbidden by federal law for milk shipped from state to state, and is usually also forbidden by each state for milk sold locally. Such use of preservatives is less common now than formerly as a result of these laws, and is more likely to occur in small towns without milk inspectors than in large cities. Formaldehyde and borax or boric acid are the more common preservatives used, and they are not at all difficult of detection by chemical analysis. Most state food laboratories will analyze, free of charge, milk sent in by the consumer. If the milk being used does not sour so rapidly as would seem natural, it is wise to send it for analysis. The danger from preservatives is not great, but they are liable to interfere with digestion. A much greater danger from milk lies in the fact that it is so excellent a medium for the growth of bacteria. It must, therefore, be guarded rigidly from contamination. To begin with, it must come from a healthy cow. As a great danger lies in milk from cows which have tuberculosis, it is wise to have the cows tested with tuberculin. Since the milk must be protected from dust and dirt, the adjacent parts of the cow, as well as the udder, should be cleaned before milking. The stable must be clean, welldrained, light, and airy. A special washable over-garment, worn only at the time of milking, should be used by the milker, and his hands should be freshly washed. Machines for milking which give good service are now obtainable. It is of importance that the pails be sterilized and covered or "hooded." As soon as the milk is drawn, it should be removed from the stable to a separate milk-room used only for this purpose. Not only must this room be light and clean, but it should be screened against flies. It should be unnecessary to strain the milk. If this is done, it should be poured through sterilized cloth or cotton. It is important that the milk be cooled as rapidly as possible and kept at a low temperature, since warmth so greatly stimulates the increase of bacteria.

Food study