CHAPTER XIII. 



BY-PBODUCTS OF THE DAIRY. 



The by-products of the dairy are skimmed milk, 

 buttermilk and whey, and a variety of products 

 that may be manufactured from them. The utiliza- 

 tion of these by-products to the best advantage is 

 an important part of the economy of dairy manu- 

 facture. 



Skimmed milk, buttermilk and tvliey. — By far the 

 larger part of the dairy by-products must of neces- 

 sity be utilized as food for animals, either because 

 of the cost of transportation or for lack of facility 

 in marketing many of the rather perishable products 

 that can be made from them. All of these products 

 make a valuable food for animals, of course in pro- 

 portion to the amount of the normal constituents of 

 the milk which they contain. Whey is less valuable 

 than skimmed milk or buttermilk, because it has lost 

 the greater part of its casein as well as fat, but 

 it still is of sufficient value to render its utilization 

 of importance. Naturally, we expect that young ani- 

 mals (calves and pigs) will thrive the best upon 

 these products, though skimmed milk has frequently 

 been fed to cows with good results. All three are, 

 however, so bulky that some more concentrated food 



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