DAIRYING 175 



BYE-PRODUCTS 



The chief bye-products of the dairy 

 are : 



Skimmed milk Milk sugar 



Separated milk Whey butter 



Butter-milk Skim milk cheese. 



Whey Dried casein. 



To obtain the best monetary results from a 

 dairy, it is necessary that these bye-products 

 should be advantageously used. 



With regard to the first four, they are 

 generally utilised as food for animals, for 

 which they are extremely valuable. 



Separated milk is best for this purpose, Separated 

 because it can be given perfectly fresh and 

 sweet, differing only from whole milk in 

 having had its fat removed. This may be 

 replaced by something less costly than butter 

 fat, as, for example, linseed oil or cod-liver 

 oil, and the result is a food equal to new 

 milk. 



Near a town there is often a demand for 



