APPENDIX 157 



CHAPTER X 



200. What are the by-products of milk? 201. What are 

 the principal compounds in skim milk ? 202. To what does 

 skim milk owe its feeding value ? 203. How does skim 

 milk compare in feeding value with corn and other grains? 

 204. What is the best proportion to feed skim milk with 

 grain? 205. Why should separator slime be kept out of 

 skim milk? 206. What is the difference between separator 

 skim milk and skim milk obtained by the gravity process? 



207. How does whey differ in composition from skiiu milk? 



208. How does whey compare in feeding value with skim milk 

 and grains? 209. What fertilizer value do the milk by- 

 products possess? 210. Why is there but little loss of fertil- 

 ity from the farm in dairying? 211. Why should skim milk, 

 buttermilk, and whey be handled in the most cleanly way? 



CHAPTER XI 



212. What is oleomargarine? 213. Butterine? 214. How 

 are these materials made? 215. To what extent do they 

 resemble butter? 216. How do they differ from butter? 

 217. What simple methods can be employed for detecting 

 oleomargarine? 218. What is renovated bntt<>r and how is 

 it made? 219. How does it differ from other butter? 

 220. In what ways may cheese be adulterated? 221. In 

 addition to skimming and watering in what other ways may 

 milks be adulterated? 222. Why do medical authorities 

 object to the use of preservatives in milk? . 223. What other 

 methods are sometimes used in testing milks? 221. ^'\'hich 

 of these methods are unreliable ? 225. ^^'hy are dairy laws 

 enacted? 226. What is gained by inspection of dairy products? 



CHAPTER XII 



227. Why are market milks so variable in character? 

 228. To what extent does milk or cream vary in composition 



