CHAPTER XIII. 
BY-PRODUCTS 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. 
Shimmed milk, buttermilk and whey.—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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