CHAPTER XVI 

 DAIRYING 



MILK AND ITS CARE 



Milk. — Milk is nature's perfect food for animals. It 

 consists of water 87%, sugar (carbohydrates) 5%, fat 4%, 

 casein and albumin (protein) 3.3%, and ash .7%. In 1909 

 nearly seven and a half billion gallons of milk were pro- 

 duced on the farms of the United States, the value of the 

 product of which, excluding home consumption, was almost 

 six hundred miUions of dollars. The average number of 

 gallons produced per cow was 362. It is readily seen, 

 therefore, that in comparison with the record given below, 

 there is much room for improvement in the amount that 

 might be realized. At present the world's champion milk- 

 producing cow, Lutscke Vale Cornucopia, has produced 

 31,243.4 pounds (3,633 gallons) of milk in one year, an aver- 

 age of 10 gallons a day. Of this amount 798.96 pounds was 

 butterfat. This cow is a Holstein. 



iviiiK nolas tne tiny particles of butter-fat in suspension. 

 Such a Uquid is called an emulsion. The butter-fat is 

 lighter than the rest of the milk, and, therefore, rises to 

 the surface; but milk as a whole, is .032 heavier than water. 

 As human food milk contains all the elements neces- 

 sary to the human body and in very nearly the proportions 

 needed. It contains protein, muscle-forming material, in 

 casein; carbohydrates, heat and energy-forming material, in 

 fat and sugar; and ash, or mineral matter, needed in bone- 

 building. The average American family spends from two 

 to four times as much for milk, cream and butter as for 

 bread. Cow's milk is a very good substitute for mother's 

 milk for babies. In fact pure, fresh milk is almost necessary 

 for growing children. 



On account of the importance of milk and milk products 

 as human food it is very important that they be handled in 

 a most careful manner. 



