108 DAIRY CHEMISTRY 



ing .9 of a pound being principally ash and a small 

 amount of lactic acid and other compounds. The 

 principal value of skim milk is due to the relatively 

 large amount of casein and albumin it contains, over 

 36 per cent of the solid matter being in these forms. 

 When judiciously used, 5 pounds of skim milk 

 will produce as much gain in the feeding of young pigs 

 as one pound of farm grains. Professor Henry, of 

 the Wisconsin Experiment Station, states that when 

 corn is worth 28 cents per bushel, skim milk has a 

 feeding value of 15 cents per hundred pounds. In 

 order to secure the largest returns from the feeding 

 of skim milk, it should be fed with grains at the rate 

 of about 3 pounds of skim milk per 1 pound of grain. 

 If fed in larger amounts than this, smaller returns 

 are secured from the skim milk. When the nu- 

 trients in a pound of grain and 5 pounds of skim 

 milk are compared, it will be found that 5 pounds 

 of skim milk contain less total nutrients than the 

 pound of grain. The unique value of skim milk 

 lies in the fact that it is rich in protein and when 

 combined with other feed makes a ration more pala- 

 table and also increases the digestibility of the feeds 

 with which it is combined. When judiciously used, 

 skim milk is valuable not only for the nutrients it 

 contains, but also because of making the nutrients 

 of the grains and foods with which it is combined 

 more digestible and valuable to the body. S am 

 milk should be fed preferably when sweet. When 

 partially soured it may cause digestion disorders, due 



