22 Testing Milk and Its Products. 



Whey is the by-product obtained in the manufacture 

 of cheese. It consists of water and less than 7 per cent, 

 of solids; of the latter about 5 per cent, is milk sugar, 

 .8 per cent, albumen, .6 per cent, ash, and .3 per cent, 

 fat. Whey is generally used for feeding farm animals; 

 it is the raw-material from which milk sugar and whey 

 cheese are made. 



28. Condensed milk is manufactured from whole milk 

 or from partially skimmed milk. In many brands a 

 large quantity of sugar (25 per cent, or more) is added 

 to the condensed milk in the process of manufacture so 

 as to secure perfect keeping quality in the product. 

 Brands to which no sugar has been added are also on 

 the market, and in case of such brands the relation be- 

 tween the various solid constituents of the condensed 

 milk will be essentially the same as that between the 

 constituents of milk solids. Condensed milk should con- 

 tain at least 7.7% fat, and must be free from preserva- 

 tives and other foreign substances (except sugar). 



Tables are given in the Appendix showing the aver- 

 age composition of the various milk products. 







Questions. 



1. What is the average composition of cow's milk; state briefly 

 the properties of the various constituents. 



2. What is meant by total solids; solids not fat; milk serum; 

 serum solids? 



3. What is colostrum milk? Give its average composition, and 

 in what particulars it mainly differs from normal milk. 



4. Give the average composition of cream, skim milk, butter- 

 milk, whey, butter and cheddar cheese. 



5. Explain the distribution of the components of milk in (a) 

 butter-making, (b) cheese-making. 



