Feeding Dairy Cattle 



ing process, run all of this corn germ meal into the hominy so 

 that the only corn germ oil meal that we have on the market 

 as such comes from the glucose process which is explained a 

 little later. Mixed feed manufacturers know the value of 

 corn germ oil meal, consequently in the eastern portion of the 

 United States particularly it is carried by very few feed 

 dealers. It is an excellent medium protein feed having fully 

 the value of gluten feed, although it does not run quite so 

 high in protein as gluten. Experiments at the Iowa Experi- 

 ment Station have found it a very fine supplemental feed for 

 hogs. It has been found there that corn germ oil meal can 

 be used to save a part of the tankage which it has been 

 thought necessary to feed with corn to supplement the corn. 

 Corn meal, corn and cob meal and cracked corn do not 

 need any particular discussion. These are straight corn 

 products of the corn kernel and all of us are very familiar 

 with them already. 



GLUTEN MEAL AND GLUTEN PEED 



A very large amount of corn is ground up each year for 

 the manufacture of starch and glucose sugar. In this case 

 the corn is first steeped in a solution of water and sulphur 

 dioxide. The wet corn is then ground up in a special mill 

 called a Foos Mill which breaks up all of the corn kernel 

 except the corn germ. This grinding puts the corn kernel 

 into such condition that the corn germs are separated out in 

 an unbroken condition. The germs are then dried, warmed 

 and the oil pressed out of them. This leaves behind corn 

 germ meal which is marketed as such from the glucose and 

 starch manufacturing plants. 



That part of the corn kernel that remains after the germ 

 is taken out is subjected to several separations which yield 

 corn bran, starch and gluten meal. The starch is refined 

 into several dififerent brands of commercial starch or the 

 starch is changed into several dififerent grades of sugar. The 

 official definition for gluten meal is "Corn gluten meal is that 

 part of commercial shelled corn that remains after the separa- 

 tion of the larger part of the starch, the germ and the bran, by 

 the processes employed in the manufacture of cornstarch and 

 glucose It may or may not contain corn solubles." Some 

 gluten meal is sold as such and if one will study the defini- 

 tion closely and will stop to realize what has happened to 

 the corn kernel he will see what kind of a product is left in 

 gluten meal. The corn bran is gone, most of the starch is 



Page One Hundred Fifteen 



