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ANNUAL, REPORT OF THE 



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ease of milk-selling and cheese-making there is none. At the market 

 rates commonly prevailing for dairy products, the price received for 

 cream is higher, relative to its cost of production, than is the price 

 of an equivalent amount of milk, butter or cheese. Ao investiga- 

 tion made by the writer some years ago indicated that the net profit 

 from selling cream is nearly three times that from butter, nearly four 

 times that from selling milk and about seven times that from selling 

 cheese. While the demand for cream is limited, it has been steadily 

 increasing. Any dairyman, so circumstanced that he can dispose of 

 his milk in the form of cream directly to customers, should make ao 

 efifort to develop this form of trade. 



22. Composition of Skim-Milk. 



Skim-milk is the product, containing water and milk-solids that 

 remains when any portion of fat normally present is removed from 

 milk in the form of cream by any means whatever. It is essentially 

 milk-serum with some mdlk-fat in it. Skim-milk varies io composi- 

 tion according to the composition of the milk before skimming, and 

 according to the method of creaming. 



(1.) Difference in Composition of Gravity and Separator Skim-Milk. 

 — Separator skim-milk differs in composition from gravity skira- 

 milk chiefly in the amount of fat present. The following figures 

 serve as a good illustration to show the difference in such composi- 

 tion: 



(2.) Difference in Compositioo of Skim-Milk from Different Kinds 

 of Milk. — We will illustrate next the difference in composition of 

 skim-milk due to difference in composition of the original milk 

 before skimming. For this purpose, we will consider only the total 

 solids of the milk, as this will sufficiently illustrate the point we 



