LESSON FOR THE FARM 



L. H. Bailey, Director 

 Course for the Farm, Royal Gilkey, Supervisor 



VOL II. No. 32 



ITHACA, N. Y. 

 JANUARY 15, 1913 



DAIRYING SERIES No. 2 



COMPOSITION OF MILK AND SOME OF ITS PRODUCTS 



H. E. Ross 



Milk is one of our most important foods. Since its food value depends 

 to a considerable extent on its composition, a knowledge of its compo- 

 sition is desirable for every one. 



The color of milk is yellowish white, a color somewhat difficult to de- 

 scribe accurately. It is so characteristic of milk that we often refer to 



the color of certain objects as ' milk white," thus giving to milk a dis- 

 tinctive color of its own. This peculiar color is due to a substance called 

 lactochrome. 



Published semi-monthly throughout the year by the New York State College of Agriculture at 

 Cornell University. Entered as second-class matter October 13, 1911, at the post office at Ithaca, 

 N. Y., under the Act of Congress of July 16, 1804. 



[1635] 



