Milk is so important an article, from both the dietetic and the commercial points of view, that the results of an experimental and statistical investigation on the subject made by Mr. R. D. Milner,1 Assistant in Nutrition Investigations of the United States Department of Agriculture, must prove of great practical interest, even though they convey nothing really new.
In the first place, milk and its derivatives supply about 16 per cent, of the food-value of the average American family diet. Of this amount, approximately one-third is used in the form of milk and cream, the remaining two-thirds being converted into butter and cheese. From economic and climatic considerations especially, the cow is the source of most of the world's supply of milk, although in different places the goat, the buffalo, the llama, the camel, the mare, the sheep and the reindeer also make their contribution to the milk supply.
THE USE OF MILK AS FOOD. JAMA. 1909;LIII(17):1404–1405. doi:10.1001/jama.1909.02550170060007
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