Page:Helen Rich Baldwin - Nutrition and Health (1924).pdf/43



3. Talk on subject. A. Composition: Fat, protein, carbohydrates, ash and vitamins. 1. Sugar easily digested and assimilated. Carbohydrates are valuable energy units. 2. More ash content than in mother’s milk. 3. Protein in condensed milk is more easily digested than protein of bottled milk (pasteurized) due to the process which it undergoes in condensation. The condensed milk forms fine flocculent curds in the stomach in comparison to the large thick curd formed from bottled milk (pasteurized)—New York Medical Journal, May, 1923. 4. The fat is readily digested and assimilated due to emulsification. 5. “Fat soluble A and Water soluble B vitamins retain almost their original potency. The amount of water soluble C vitamin varies with many factors, primarily the amount in the original milk and secondarily upon the process of heating and evaporating, with special reference to oxidation,” Boston Medical Journal, May, 1921. B. Ways of serving. 1. As a beverage. 2. In beverages: cocoa, milk shakes, egg nogs, etc. 3. In cooking. C. Cleanliness and keeping qualities. 1. Motto, “Clean Milk Kept Clean” is The Borden Company’s slogan. It is clean milk sealed in air tight cans and will keep in a cool place without the aid of ice. This gives an advantage over fluid milk especially in families where ice is a luxury.