B. To furnish exports of dairy products in the form of butter, cheese, and condensed or dried milk sufficient to meet the needs, as far as possible, of the European countries. This calls for greatly increased shipments during the reconstruction period as isolated countries are opened up and larger facilities become available. C. To help in the restocking of the depleted herds of Europe. 5. Wise use of dairy products means : A. Using enough milk for health, for adults, and giving children plenty of whole milk to insure normal growth and health, but letting none be wasted. B. Using butter on the table, but substituting other fats in cooking. C. Using cheese more abundantly. Lesson 1. Melk and its Value in the Diet. AIM. To teach the composition and the food value of milk and the effect on milk of acids and of the enzyme, rennin. points to be brought out. 1. Composition and food value of milk : Constituent. Limits of variation. Conven- ienl ap- proxima- tion of averaijt. Fat Protpin Milk sugar Mineral matter. Water Per cent. 3. 0- 6. 0 3. 0- 4. 0 4.6- 5.0 .7- .78 84. 0-87. 0 Per cent. 4.0 3..i 5.0 .7 87.0 The composition varies with the breed of the cow, the period of lactation, the season of the year, and the completeness of milking. The cow must have a sufficient amount of food, but the food in itself has little influence on the composition of the milk. The fat is the most variable constituent. Jersey cows usually give milk containing 5 per cent or more fat, while the milk from Holsteins may not have more than 3.5 per cent. 60 USE AND PREPARATION OF FOOD. Special points about the composition of milk: A. Milk should be considered as a real food, not simply as a bev- erage. Although milk contains about 87 per cent water ^ it contains more solid matter than most vegetables. B. The protein of milk is chiefly casein and lactalbumin, two of the very best kinds for promoting growth. It is one of the protein foods containing none of the substances which yield uric acid in the body, nor is it readily susceptible to intestinal putrefaction. C. The fat is in an emulsified form and is easily digested. It contains a substance essential for growth and the maintenance of health which has been called " fat soluble A." D. The sugar in milk is lactose, less sweet than cane or beet sugar. E. Milk furnishes both calcium and phosphorus necessary for body construction. It is one of the best sources of calcium^ a given quan- tity containing more than an equal quantity of lime water. The phosphorus is abundant and in a readily available fonn. Milk is low in ii'on, but what is present is in an available form. This may be supplied from eggs, fruit, or green vegetables. F. Milk is called a " protective food." It contains, in addition to other important food principles, the two unidentified " dietary essentials " which are necessary for growth and the maintenance of health. G. Milk is lacking in laxative properties. The diet should be sup- plemented by laxative foods, such as fruits, vegetables, and whole cereals.

AI-modernized reading of the original text

B. To furnish exports of dairy products in the form of butter, cheese, and condensed or dried milk sufficient to meet the needs, as far as possible, of the European countries. This calls for greatly increased shipments during the reconstruction period as isolated countries are opened up and larger facilities become available. C. To help in the restocking of the depleted herds of Europe. 5. Wise use of dairy products means : A. Using enough milk for health, for adults, and giving children plenty of whole milk to insure normal growth and health, but letting none be wasted. B. Using butter on the table, but substituting other fats in cooking. C. Using cheese more abundantly. Lesson 1. Milk and its Value in the Diet. AIM. To teach the composition and the food value of milk and the effect on milk of acids and of the enzyme, rennin. points to be brought out. 1. Composition and food value of milk : Constituent. Limits of variation. Convenient approximation of average. Fat Protein Milk sugar Mineral matter. Water Per cent. 3. 0- 6. 0 3. 0- 4. 0 4.6- 5.0 .7- .78 84. 0-87. 0 Per cent. 4.0 3.5 5.0 .7 87.0 The composition varies with the breed of the cow, the period of lactation, the season of the year, and the completeness of milking. The cow must have a sufficient amount of food, but the food in itself has little influence on the composition of the milk. The fat is the most variable constituent. Jersey cows usually give milk containing 5 per cent or more fat, while the milk from Holsteins may not have more than 3.5 per cent. Special points about the composition of milk: A. Milk should be considered as a real food, not simply as a beverage. Although milk contains about 87 per cent water; it contains more solid matter than most vegetables. B. The protein of milk is chiefly casein and lactalbumin, two of the very best kinds for promoting growth. It is one of the protein foods containing none of the substances which yield uric acid in the body, nor is it readily susceptible to intestinal putrefaction. C. The fat is in an emulsified form and is easily digested. It contains a substance essential for growth and the maintenance of health which has been called " fat soluble A." D. The sugar in milk is lactose, less sweet than cane or beet sugar. E. Milk furnishes both calcium and phosphorus necessary for body construction. It is one of the best sources of calcium; a given quantity containing more than an equal quantity of lime water. The phosphorus is abundant and in a readily available form. Milk is low in iron, but what is present is in an available form. This may be supplied from eggs, fruit, or green vegetables. F. Milk is called a " protective food." It contains, in addition to other important food principles, the two unidentified " dietary essentials " which are necessary for growth and the maintenance of health. G. Milk is lacking in laxative properties. The diet should be supplemented by laxative foods, such as fruits, vegetables, and whole cereals.

Use and preparation of food