FEEDING VA.LUE OF SKIM MILK. Ill 



Question. Did I understand you to say that milk has the same 

 feed value after it has soured as before ? 



Prof. Jordan. I did not say that. I understood tke question to 

 be with reference to the value of the curd, leaving the whey out of 

 the question. 



Question. What I wanted to know was whether the curd repre- 

 sents the full value of the skim milk. 



Prof Jordan. No, sir. 1 have given some reasons why it does 

 not. Another reason is, the milk loses value by souring. The 

 sugar has been changed to lactic acid, when the milk sours, and in 

 doing that it has lost some food value. It is necessarily so, 

 because the value of that sugar for keeping the animal warm 

 depends upon the union of oxygen with it, the burning of it, and 

 that is partly burned before the animal gets it in case it is sour. 



Question. In the case of curd from whole milk isn't there 

 considerable fat left in the whey ? 



Prof. Jordan. There is a small amount ; but in good practice 

 the most of the fat is caught up with the curd. 



Question. Have you any data as to the remits of feeding skim 

 milk directly to cows for the making of milk? 



Prof. Jordan. No, sir, not data from an exact experiment. But 

 a man who doesn't say anything unless he knows wkat he is talking 

 about says it is most valuable. 



I have taken pig feeding as the common way of disposing of skim 

 milk and as the way in which it has been used in the experiments 

 which give exact data. 



