Extension Folder 176 Revised August 1959 .. • FLUID • EVAPORAnD • CONDENSED • NONFAT DRY U1, FRESH-FROZEN CONCENTRATED • DRY WHOLE • MALTED Minnesota Is a Dairy State as skim with vitamin D and dry solids added. Fluid Dry Whole Milk What happens to these people who do not get milk is marketed in quart, half-gallon, and gallon enough calcium? Adults may have a long continued Minnesota today ranks first in the nation in butter glass containers and also in quart and half-gallon Dry whole milk contains about 26 percent butter­ loss of calcium without symptoms appearing because production, third in whole milk, second in number fat in the dry form and should be refrigerated. paper containers. In the suburbs some milk is being losses from the blood and soft tissue may be replaced of milk cows on farms, and fourth in cheese produc­ sold through automatic vending machines which dis­ by calcium withdrawn from the bones. This causes tion. Minnesota produces about 30 percent of all the pense quart and half-gallon paper containers of milk. Nonfat Dry Milk dried milk in the United States. ln 1958, 19.5 percent the bones to become brittle, which may explain the Homogenized milk is whole milk that has been put number of broken hips and bones in elderly people. of the farm income came from dairy products. through the homogenization process, which breaks Nonfat dry milk is whole milk with the butterfat Older people do not assimilate calcium as easily as up each fat globule into infinitely smaller ones and and water removed. young people, therefore it is very important that distributes them evenly throughout the milk, making Consumption of Dairy Foods they get their daily supply of milk. every drop as rich as the rest. Many people prefer Malted Milk Consumer preferences for dairy products have the rich taste of homogenized milk. Adults who do not consume milk either alone or changed since people have become calorie conscious. Use pasteurized milk to be safe. Malted milk is a combination of whole milk and a incorporated with other foods ordinarily obtain only People do not buy milk on the basis of the cream line liquid from the mash of barley malt and wheat flour, about 0.3 to 0.4 grams of calcium. This is half or less the way they did some years ago. Less and less cream Evaporated plus salt and soda. It is dried, then ground to a pow­ of the daily allowance for a man. is used in coffee. der. Malted milk contains 7.5 percent butterfat in The National Research Council suggests .8 gram Since 1935-39, the per capita consumption of fluid Evaporated milk is sterilized, unsweetened whole the dry form. of calcium per day for normal maintenance of either milk, cheese, ice cream, and nonfat dry milk has in­ milk with 60 percent of its natural water content re­ Chocolate-flavored milk and milk drinks are sold man or woman regardless of their muscular activity. creased as 5een in table 1. moved by evaporation. It contains 7.9 percent butter­ by the quart in food markets. One quart of milk provides 1.15 grams of calcium. fat. All brands of evaporated milk manufactured in One quart of reconstituted nonfat dry milk made Table 1. Per capita consumption of dairy f-d•• the United States have vitamin D added. It is usually from one cup of dry milk powder provides 1.56 grams marketed in 6-ounce and 14½-ounce tin cans. of calcium. Besides milk and some milk products, Average Average Average good sources of calcium are few. A food supply may Commodity 1935-39 1945-49 1950-54 1957 1958 1959t Condensed seem to be liberal and varied and yet unless milk is pounds Milk is full to the brim with important nutrients used the diet is lacking in calcium. Cheese 5.5 6.8 7.6 7.8 7.9 8.2 Condensed milk is a sweetened evaporated milk the average person knows little about. Here is a list It is a well known fact that 99 percent of the Condensed and with 40 percent sugar and 8.5 percent butterfat. It of the important food elements in one quart of milk. calcium in the body belongs to the bones. Little is evaporated milk 16.5 19.1 18.0 15.0 15.1 1"'.3 is sold in 14- and 15-ounce tin cans. ever heard about the importance of the other 1 per­ Fluid milk One quart of whole milk = • cent of calcium. Calcium is also necessary for the and cream 330.0 373.0 350.0 356.0 355.0 348.0 Fresh-Frozen Concentrated Milk Weighf-976 grams coagulation of the blood, for the regulation of the Nonfat dry milk action of the heart muscle. Calcium salts are abso­ solids (total) 39.6 47.8 47.3 48.1 48.4 47.9 Each container of the concentrate, which has two­ Protein 34.2 grams Iron .7 mg. lutely necessary to the normal action of the heart Ice cream (prod- thirds of the liquid removed, holds the equivalent of Fat 38.1 grams Vitamin A 1550 I.U. uct weight) 9.8 18.7 17.6 17.9 18.0 18.3 muscle. Calcium is important for capillary permea­ one quart of fresh milk. It is offered for sale in both Lactose (milk sugar) 47.8 grams Thia.,lne .35 mg. Butter, farm and Calories 666 Riboflavin 1.68 mg. bility, and is an activator of many enzymes. Calcium factory (actual frozen and unfrozen form, packaged in paper cartons. Calcium 1152 mg. er Niacin 1.1 is essential for the function of the voluntary and auto­ weight) 16.8 10.5 8.3 8.5 8.6 SA In some markets it is less than the price of regular 1.15 grams nomic nervous systems. And, it also participates in fluid milk, and in others it is about the same. Phosphorus 908 mg. Ascorbic Acid 13 mg. the maintenance of osmotic pressure in body cells. • Source: Developments in the Dairy Industry in Minnesota. University of Minnesota Agricultural Extension Service Handbook Table 2 shows the quart equivalents of the various * Source: USDA Handbook No. 8. Phosphorus, another important food element in and Digest. June 1959. forms of milk as they appear at the retail level. milk, is an essential part of all cells and of various t Preliminary source: National Food Situation, April 1959. You probably have heard that out of a quart of enzymes. It is necessary for protein metabolism and Table 2. Whole milk equivalents fresh, whole milk or its equivalent, you get all the the formation of phospholipids, which are essential calcium you need for one day. Nutritionists generally to the structure and function of living cells. It is a The following are equal to 1 quart of whole milk: agree that the ordinary mixed diet of Americans, at part of muscle metabolism. Its need for normal bone 1 pint of evaporated milk plus 1 pint of water least among city and town dwellers, is probably more and tooth structure is well known. Fluid Milk quart of liquid skim plus 1½ ounces of butter often deficient in calcium than any other nutrient. Milk is the only source of milk sugar or lactose. cup plus 2 tablespoons of dried whole milk plus 1 quart of A recent survey made by the United States Depart­ Yet, we hear very little about the importance of this Milk is sold to consumers in the Minneapolis-St. water ment of Agriculture showed that 29 percent of the element's function in the body. Lactose is less sweet Paul area in various fluid forms-homogenized, regu­ cup of nonfat milk plus 1 quart of water plus 1½ ounces American people were not getting enough calcium­ and less soluble than sucrose. Lactose aids in the lar pasteurized, buttermilk, cultured buttermilk, and of butter regardless of their income. assimilation of calcium. Through enzyme action, lac- MILK IS NATURE'S MOST PERFECT FOOD tose yields glucose and galactose. Galactose may be The Care of Milk Handy As Can Be the source of material for the synthesis of the galac­ Nonfat dry milk is handy to carry and store. It tosides of the brain and nerve tissue. More simply To retain all the goodness in milk-particularly keeps for several months if stored in a cool dry place. stated, milk may be said to be a brain food. Liberal the flavor-keep it clean, covered, and cold. Remem­ A one-pound package makes 4-5 quarts of fluid non­ quantities of lactose in the food may be an important ber the riboflavin found in milk is very sensitive to fat milk. aid to the maintenance of good intestinal conditions. light. Don't leave milk on the back porch, or in the If we lack essential unsaturated fatty acids in our car, or on the kitchen shelf. Keep it covered in the To Reconstitute Dry Milk diets we might have such deficiency sign as scaling, refrigerator. flaky skin or the scaling of epidermis of the feet, or Fluff dry milk before measuring. Measure 1 pint eczema. About 30 percent of the fatty acids in milk of tap water in a wide-mouth quart jar, and add 1 fat or butter are unsaturated. Unsaturated fatty acids cup of dry milk powder. Cover tightly, shake well, are important in the body for the utilization of the let stand until the foam subsides, and then add 1 B vitamins. pint of cold water.