Dairy By-Products Are Important 



The value of the dairy by-products of the country for 

 one year amounts to more than fifty million dollars, ac- 

 cording to an estimate made by the Department of Agri- 

 culture; and this is a conservative estimate. The item 

 of dairy products is one of vast importance, and is well 

 worthy of careful attention and study. 



Skim-milk is by far the most important by-product 

 from the dairy, and the best adapted to varied and profit- 

 able uses. Skim-milk, as a human food, is unappreciated 

 by most farmers; but it has been tested under various 

 conditions, by food experts, and has proven a useful 

 portion of an everyday diet for many people. The use 

 of skim-milk ought to be encouraged, and would result 

 in finding city markets for a large amount of this val- 

 uable by-product. 



A report from one of our leading colleges contains the 

 following : 



"Skim-milk has all the protein and half of the full 

 value of the whole milk and is in most localities the most 

 economical source of animal protein. The food elements 

 in skim-milk are equal in physiological value to those of 

 meats and are far less expensive." 



As an article to substitute for water, in the preparation 

 of various dishes, as well as for others that are made 

 mainly of milk, there is no waste, but a decided gain in 

 food-value. In making bread, skim-milk wii add to the 

 weight and nutritive value of the loaf. Used in place of 

 water, sufficient flour may be saved to pay for the milk, 

 and yet produce a loaf of equal weight, and of more 

 actual food value. 



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