VALUE OF MILK

Hawera Star, Volume LIV, 28 April 1934, Page 6

VALUE OF MILK

SKIM MILK AS FOOD VARIETY OF USES (By “Cardinal Point.”) No. 6. The prejudice in the minds of many people against skim milk is absolutely unfounded. It is a most valuable food, providing nourishment in one of its cheapest forms, and, though as an unadulterated drink it may . lack some of the deJiciousness of whole milk, there are appetising ways of serving it and its great food value must not be under-estimated. At the same time, as s- drink, pure and simple, skim milk is much more refreshing in summer time than whole milk, this being due to the fat in the latter making it too heavy. Skim milk is, of course, whole milk from which most of the fat has been removed. The amount of fat which remains depends' on the completeness of the skimming, which depends on the method used. The old-fashioned way of letting milk stand in cans or pans until most of the fat had risen •to the top, and then scooping off the cream, is not so thorough a method as the removal of the fat by the modern centrifugal separator now in general use. Store fat naturally remains iff the milk skimmed by hand than is left in milk dealt with by a separator, but in each, case—and this is important—a certain amount remains.

Skim milk consists of solids-not-fat in about the same proportion as that in which they occur in whole milk. It contains in undiminished proportions all the nutritive essentials of whole milk, except fat and fatsoluble vitamins. These, of course, we obtain in our butter. On the other hand, vitamins lacking in butter are supplied in skim milk. For use in large quantities it may be superior in its nutritive properties to cream. The high fat content of cream would prevent the consumption of enough of it to supply the mineral and some of the vitamin requirements. TRUE MEASURE OF RICHNESS. The average housekeeper judges the milk she uses by the depth of the layer of cream, but it msut be remembered that all the fat has not risen to the top and that there is some mixed through the bottom layer. The depth of the cream is therefore not a true measure of the “richness” of the milk. It must be remembered, too, that cream layers of the same depth: in different milks may vary in the actual amount of fat present. In pasteurised milk, little of which is Sold by dairymen in New Zealand, the cream is not usually so deep, although the pex-eentage of fat is not necessarily smaller. There are many factors which influence the depth or richness of the cream layer, and on that account it is not a sure indication of the fat in. the milk.

The fat of milk has a special nutritive quality which is necessary for the child or adult, but we get this also in our butter. Skim milk, however, contains much which is essential to not only the growing body, but to the general maintenance of health. Its value as a food is proved by farmers everywhere bringing up calves, etc:., on it-.

It is an efficient and economical source of material which the body needs to build bone, muscle and other tissues.

Protein, the “body-Tbuilding substance,” is supplied by skim milk. The quality of milk protein is of the greatest excellence, because it not only furnishes: building material, but •supplements, or “protects,” that supplied by other footle and makes it of greater value to the body. CHEAP FORM OF PROTEINS. Foods which are a source of protein are generaUy expensive. Take, however, even an everyday article which is relatively cheap in New Zealand—meat. One and a half quarts of skim milk will supply as much protein as one and a half pounds of lean meat—the value in lesser cost in the former is obvious, especially on the farm, where skim milk is as often as not thrown away.

Skim milk, besides being an economical source of protein, is an abundant one, and it is also the best and cheapest kmree of lime, which is so essential for the formation and repair of bones- and teeth. The possession of strong, good-looking teeth is only possible if sufficient lime is included in the food we eat. There is as vital a relationship between a young child’s diet and good teeth as there- is a relationship between strong teeth and good health. Skim milk also contains sugar for heat and energv for the body to do its work, and is a source of watersoluble vitamins indispensable to- good health and normal growth. USES FOR COOKING. Skim milk can be substituted for whole milk in almost any cookery recipe. Nearly all milk powders are made from skim milk, and are in a convenient form, with long-keeping qualities. As skim milk is lacking in fat it combines well with cheese, cocoa, chocolate and other foods which are rich in this substance. If cooked with cereal® or used in bread-making and cake-making it adds nourishment and improves the flavour. Occasionally children and adults Avith stomach disorders find it difficult to digest fat in any form, and in this case skim milk is. particularly valuable, a® it supplies all the necessary nutrients l in a form that is easily used and easily digested. In many instances it is prescribed by physicians. Skim milk i« not sold on the market, except in the case of a -fcAA' dairymen, on account of the popular prejudice against it, but once this prejudice is removed, as it should and must be. the demand Avill 'be so great as to make its regular sale imperative. (To be continued.)

The world’s 'Smallest park is in Saint John. NeAV Brunswick. Known as Sullivan’s Park, it is 20ft loner and Gft Avide. Jack: Where are you going this weekend ? Jill: To bed probably if this cold doesn’t go away soon. I’m one of the unlucky sort who get heavy chest couighs. keep them for months, lose strength and take months to get fit again.

Those are the colds that need Baxter’s Lung Preserver most of all. “Baxter’s” clears the cold right out of the system. It has excellent tonic properties that build strength and resistance. “Baxter’s” has no equal. 1/6. 2/6 and 4/6 sizes at all chemists and atores.-'-Adyf.