Milk as food.

Description:

Describes the composition of milk. Investigates the nutritive values and digestibility of milk and milk products in 19th century terms.

Creator(s):
Creation Date: 1898  
Partner(s):
UNT Libraries Government Documents Department
Collection(s):
Government Documents A to Z Digitization Project
USDA Farmers' Bulletins
Usage:
Total Uses: 46
Past 30 days: 7
Yesterday: 1
Creator (Author):
Creator (Author):
Publisher Info:
Place of Publication: Washington, D.C.
Date(s):
  • Creation: 1898
  • Digitized: February 15, 2009
Description:

Describes the composition of milk. Investigates the nutritive values and digestibility of milk and milk products in 19th century terms.

Note:

Includes bibliographical references.

Contents: Introduction -- Food and its functions -- Composition of milk -- Composition of milk -- Characteristics and properties of milk -- Variations in milk -- Nutritive value of milk -- Digestibility of milk -- Skim milk -- Cream -- Buttermilk -- Nutritive value of milk as compared with other foods -- Use of milk with other foods -- Nutritive value of milk and its cost -- Daily menus containing milk.

Physical Description:

39 p. : charts ; 23 cm.

Language(s):
Subject(s):
Keyword(s): nutrition | dairy | skim milk | home economics | cream | buttermilk | meal plans | menus
Series Title: Farmers' bulletin (United States. Dept. of Agriculture) ; no. 74.
Partner:
UNT Libraries Government Documents Department
Collection:
Government Documents A to Z Digitization Project
Collection:
USDA Farmers' Bulletins
Identifier:
  • OCLC: 15038548 |
  • GOVNO: A 1.9:74
  • UNTCAT: b3291352 |
  • ARK: ark:/67531/metadc6403
Resource Type: Book
Format: Text
Rights:
Access: Public