Of fluid milks, fresh milk costs the most, evaporated milk is intermediate in cost, and skim milk made from nonfat dry milk costs the least. Almost all fresh pasteurized milk is fortified with vitamin D. Skim milk, nonfat dry milk, and skim evaporated milks are fortified with vitamins A and D. Purchasing fresh milk in a supermarket is less expensive than having it delivered to the home. For families that require large amounts of milk the half-gallon and gallon containers are economical.

Nonfat dry milk makes a palatable beverage when it is mixed according to directions and thoroughly chilled before serving. For people who have been accustomed to drinking whole milk it usually takes a week or so to adjust to the flavor of skim milk. Many people are now drinking milk with lower fat content in order to reduce their intake of saturated fat, cholesterol, and calories. A good compromise is to mix one part whole milk with one part nonfat milk made from dry milk. This reduces fat, cholesterol, and caloric content as well as cost.

Evaporated milk has the same nutritive value as fresh milk when it is mixed with an equal amount of water. It may be used in any cooked dishes that require milk. Evaporated milk may be whipped for desserts and may be used on cereals and as whitener for coffee.

Cream, yogurt, cream cheese, and ice cream are more expensive dairy products, and should be used infrequently when the budget is limited. Half-and-half contains 12 per cent fat, coffee and cultured sour cream about 18 per cent fat, and whipping cream 30 to 40 per cent fat. Many people now prepare yogurt in the home at low cost.

Cottage cheese, American cheddar and Swiss cheese, and process cheeses are relatively inexpensive sources of protein, and provide good occasional substitutes for a meat meal. Imported cheeses such as Roquefort, Gouda, Camembert, Edam, Gorgonzola, and many others are more expensive.

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