No. 6. 



DEPARTMENT OF AGRICULTURE. 



581 



wish to bring out. We will assume that each of the milks repre- 

 sented is creamed by a separator and that all of the fat but one- 

 tenth of one per ce«t. is removed: 



There has been common an idea that the skim-milk from milk 

 rich in fat is of inferior quality to skim-milk from milk less rich 

 in fat. The figures above show that this idea is erroneous. The 

 richer a milk is in fat, the richer it is in solids-not-fat, that is, skim- 

 milk solids. A hundred pounds of skim-milk from rich milk con- 

 tains more casein, albumin and milk-sugar, as a rule, than will a 

 hundred poutids of skim-milk less rich in fat, provided, of course, 

 that the method of r(^raoving fat is the same. 



Some writers have made a distinction in name between skim-milk 

 obtained by the gravity process of creaming and that obtained by 

 the separator pi'ocess, calling only the former skim-milk, and ap- 

 plying the term ''^separated milk" to separated skim-milk. The dis- 

 tinction is without justification and quite uncalled for, since skim- 

 milk is the product left after removing fat from milk, without refer- 

 ence to the method employed in removing the fat. 



23. Valuable Uses of Skim-Milk. 



Skim-milk has come to have a variety of uses, giving it a definite 

 value. To the dairy farmer, the most valuable use to v/hich he 

 can put skim-milk is, undoubtedly, as food for animals. The com- 

 position of skim-milk, as given above, shows considerable quantities 

 of casein and albumin and milk sugar, all of which are important 

 food constituents in forms readily digestible. Skim-milk should 

 preferably be fed sweet, as some of the sugar is lost by fermenta- 

 tion, and marked acidity does not always agree with the digestion 

 of young animals. Skim-milk may be fed to advantage in connection 

 with other foods to all kinds of farm animals. 



