Excerpt from Food Value of Milk and Its Products The average skim milk contains nearly 10 per cent. Of milk solids or nutritive ingredients, while whole milk contains about 18 to 14 per cent. The chief material removed from the milk in skimming is the fat. Thus, naturally, the skim milk must be richer in the valuable protein materials than the whole milk. The amount of fat left in the skim milk must of necessity vary with the com pleteness of the skimming, and frequently varies from less than one-tenth of one percenttossmuchasthres-tsnthsorevenfour-tenthsofouepercent. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.