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INTRODUCTION
Market milk and market cream utilize about 35 to 40 percent of the milk produced in the united states.the remainder is used in the manufacture of swuch dairy p[roducts such as butter,cheese,conde3nsed milk,dry milk and ice cream.a relatively small quantity is used in the feeding of farm animals,principally the dairy calves.in the separation of milk for market cream and in the manufacture of butter and cheese there become available laege quantities of skim milk,buttermilk and whey.these three products are the byproducts of dairy industry.There are indication that these practice will not continue iondefinitely.in the future the use of dairy by products for human food is certain to increase.
SKIM MILK AS BY-PRODUCT:
On the average 85 pounds of skim milk are available from each 100 pounds of milk sepearted.the question of the utilization of this skim ilkj areises whenever milk is separated to obtain cream for market purposes or butter making.some skim milk is usually available in the city millkdistributing plants,but a placve is found for the relatively small amounts by using it for cottage cheese and other purposes.the real problem of using skim m ilk to advantage arises in those localities where thye extensivfe manufacturer of butter results in enormous quantities of skim milk.the essential difference between skim and whole milk is the fat content.
SKIM MILK AS ANIMAL FEED:
On farms marketing cream or butter a portion of the skim milk as a rule is used for raising the calves necessary to maintain the dairy herd.the remainder is largely used for feeding pigs and poultry.the remarkable efficiency of skim milk as a supplement to corn and cereals for growing pigs is well known.the special value of dairy by-products for these purposes is due largely to the quality of the proteins.cereals proteins are not very efficient while milk proteuin supply what is lacking in the grain proteins. Under conditions of cheap human food it is conceded that skim
Market milk and market cream utilize about 35 to 40 percent of the milk produced in the united states.the remainder is used in the manufacture of swuch dairy p[roducts such as butter,cheese,conde3nsed milk,dry milk and ice cream.a relatively small quantity is used in the feeding of farm animals,principally the dairy calves.in the separation of milk for market cream and in the manufacture of butter and cheese there become available laege quantities of skim milk,buttermilk and whey.these three products are the byproducts of dairy industry.There are indication that these practice will not continue iondefinitely.in the future the use of dairy by products for human food is certain to increase.
SKIM MILK AS BY-PRODUCT:
On the average 85 pounds of skim milk are available from each 100 pounds of milk sepearted.the question of the utilization of this skim ilkj areises whenever milk is separated to obtain cream for market purposes or butter making.some skim milk is usually available in the city millkdistributing plants,but a placve is found for the relatively small amounts by using it for cottage cheese and other purposes.the real problem of using skim m ilk to advantage arises in those localities where thye extensivfe manufacturer of butter results in enormous quantities of skim milk.the essential difference between skim and whole milk is the fat content.
SKIM MILK AS ANIMAL FEED:
On farms marketing cream or butter a portion of the skim milk as a rule is used for raising the calves necessary to maintain the dairy herd.the remainder is largely used for feeding pigs and poultry.the remarkable efficiency of skim milk as a supplement to corn and cereals for growing pigs is well known.the special value of dairy by-products for these purposes is due largely to the quality of the proteins.cereals proteins are not very efficient while milk proteuin supply what is lacking in the grain proteins. Under conditions of cheap human food it is conceded that skim