252 Pork Prodvetion 



is on the average 33 per cent more valuable than separated 

 whey. The same experimenter also proved that pas- 

 teurized whey was equal to ordinary whey in feeding value. 

 Due to the fact that whey is not so rich in protein as 

 skim-milk or buttermilk, it is not so effective in balancing 

 corn. The best results from feeding whey are obtained, 

 therefore, when it is combined with a meal or grain 

 mixture containing more protein than corn alone. 



Precautions in feeding dairy products. 



Although sour skim-milk is as valuable as sweet, except 

 for very young pigs, it is important when feeding it in 

 this condition that its degree of sourness or acidity be 

 as uniform as possible from day to day. Feeding milk 

 which is nearly sweet one day and clabber the next is 

 a common cause of scours, which mean a halt in the gains 

 and a waste of feed. Also, very much better results may 

 be expected when the milk is supplied daily at regular 

 intervals and in uniform amounts. In feeding dairy 

 products, it is essential for best results that special meas- 

 ures be taken to keep the pails, cans, and other receptacles 

 thoroughly clean. Sour, filthy utensils, especially when 

 combined with careless irregular methods of feeding, may 

 counteract entirely the beneficial effects of the feeds 

 themselves. 



Dairy by-products should in all cases be subjected to 

 a high temperature for a sufficient length of time to kill 

 all disease germs before being fed. In case it is not 

 required by law, it should be insisted on by the indi- 

 vidual feeders when the creamery or cheese factory is 

 patronized. This process, known as pasteurization,^ 

 is especially necessary to guard against tuberculosis in 

 ' 150° F. for twenty minutes, or 185° F. for less time. 



