Chapter IV

MILK AS A FOOD 139
Nutrients 139
—Protein 139
—Fats and Carbohydrates 139
—Mineral Matters 140
—Relation 140
—Nutritive Ratio 140
—Calories 141
—Fallacy of Theoretical Valuation 143
—“Something Unknown” 143
Care of Milk in the House 145
—Keep the Milk Cool 145
—Top-Milk 146
Milk for Infants 148
—Modifying Milk 148
—Recipes for Infant Food 149
Milk for Growing Children 152