Publisher Name: U.S. Government Printing Office
Place of Publication: Washington, D.C.
Describes the composition of milk. Investigates the nutritive values and digestibility of milk and milk products in 19th century terms.
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.
39 p. : charts ; 23 cm.
|Keyword(s):||nutrition | dairy | skim milk | home economics | cream | buttermilk | meal plans | menus|
|Series Title:||Farmers' bulletin (United States. Dept. of Agriculture) ; no. 74.|
UNT Libraries Government Documents Department
Government Documents A to Z Digitization Project
USDA Farmers' Bulletins