FARM DAIRYING 



globules is one of the reasons which make the fat 

 of milk, cream, and butter so readily and easily 

 digested. 



COMPOSITION OF MILK 

 NUTRITIVE INGREDIENTS AND FUEL VALUE 



KutTienta 



Protein Fata Carbo- Mineral 

 hydrates matters 



'^ob-nutrlenta 



Water Befnse 



Fuel value 



Calories 



Protein compounds, e. g., casein (curd) of milk, lean of meat, white of egg, 

 and gluten of wheat make muscle, blood, bone, etc. 



Milk-fat is made up of a number of fats, the 

 chief of which are olein about 42%, palmitin 46%, 

 stearin 4%, butyrin 7%. 



Olein is a liquid fat having a melting point as 

 low as 41°. Palmitin and stearin are hard fats, 

 like tallow, and melt only when heated above 

 140° F. 



[ 109] 



