Feeding Dairy Cattle 



A MODERN CORX MILL 



In milling the corn kernel is divided into the hard and 

 soft starch, the bran and the germ. The process of corn 

 milling gives us the following feed: 



FEEDS FROM A MODERN CORN MILL 



o 



if" 



— — ^ o e3 w 



" r: 4, -^ ctfi; 



100 lbs. feed 'r- h S ?:H fc. :: fiZ 



Corn meal 1.3 9.3 2.3 72.0 3.8 6.9 83.8 



Corn and cob meal 1.5 8.5 7.9 67.6 4.1 6.1 78.1 



Corn feed meal 2.6 10.6 4.4 64.3 8.0 7.0 84.6 



Hominy feed 2.6 10.6 4.4 64.3 8.0 7.0 84.6 



Com germ oil meal 2.7 22.6 9.0 46.0 10.8 16.5 82.5 



Corn bran 2.4 9.7 9.8 62.4 5.7 5.8 73.1 



In the modern milling of corn as compared with a few 

 years ago one of the great dififerences is the recovery of 

 corn oil. The corn miller cannot afiford to grind his corn to 

 cracked corn or corn meal for feed the way he did. He must 

 recover this oil. Therefore, our modern corn mills are put- 

 ting in machinery for degerminating the corn to get out the 

 oil. The oil in corn is found principally in the germ. If 

 the germs are entirely separated from the kernel it will be 

 found that they are about fifty per cent. oil. 



In the modern corn mill the degerminating process is not 

 as complete as in the starch and glucose factories because the 

 degerminating process that is used is practical!}- dr}- and does 

 not get out the germs so well. This wet process of degermi- 

 nating corn will be described more fullv when we come to 

 discuss the manufacture of gluten feed. 



Of course in modern milling a large amount of corn is 

 made into straight cracked corn and corn meal for feeding. 

 But for table meal, for grits and for poultrv feed onl}- the 

 hard starch is desired and consequently the corn for these 

 purposes is first degerminated and the germs used for the 

 manufacture of oil. 



The corn to be degerminated is first tempered, that is, a 

 small amount of water is added and steam turned into it 

 which heats the corn up and brings the moisture content up 

 to about 20 per cent. This tempered corn is then cracked 

 by a special mill called a Beall Mill. This mill breaks the 

 corn up in such a way that the germs come out bv themselves 

 to a large extent and may be separated for the oil presses. 

 The soft starch can be separated out and the bran. The soft 

 starch and the bran go to make a part of the hominy feed. 



Page One Htindrd Tu-ehw 



