FARM DAIRYING 



morning's milk, may be causes for a rise or fall 

 in the percentage of fat. I have tested cows 

 which have varied as much as two per cent in two 

 days. 



Milk-fat, when taken as food, produces fat, 

 heat, and energy. 



CASEIN AND ALBUMEN 



Casein and albumen are the nitrogenous, 

 muscle or flesh-forming constituents of the milk, 

 and are largely in suspension, though partly in 

 solution. Casein is precipitated either by the 

 formation of lactic acid or the adding of any other 

 acid, or rennet, to the milk. It is often spoken of 

 then as curd, and is the most important part of 

 the milk in the manufacture of cheese. The 

 albumen of milk is similar to that found in the 

 white of an egg or in blood, and becomes hard and 

 Insoluble when heated over i8o degrees. This is 

 why raw milk is more digestible and nutritious 

 than cooked milk. The scum which forms on 

 milk, when boiled, is largely albumen. 



MILK SUGAR 



Sugar is the most constant constituent found in 



milk. Five pounds in every hundred pounds of 



milk is a goodly proportion, when we consider 



there is but thirteen per cent of solids altogether. 



[113] 



