CHAPTER VII. 



CAEE OF SKIM-MILK AT CREAMERY. 



Skim-milk is of sufficient value to warrant 

 its being well cared for at the creamery; but I 

 am sorry to be compelled to say that in many 

 creameries it is not properly cared for, though 

 I believe the majority do as well as they know 

 how. 



Clean vats. — The skim-milk should be kept 

 in vats that can be and are thoroughly cleansed 

 every day. If the vat is allowed to become 

 sour or there is some sour milk left over daily 

 and the sweet milk is run into it the sour milk 

 or sour vat acts as a ferment and the result 

 is that the milk becomes too sour before the 

 farmer gets it home and fed to the pigs. Some 

 of the skim -milk needs to be kept until the fol- 

 lowing morning where it has to be drawn so 

 far to the creamery that it will not be returned 

 in time for the morning feed. 



Sweet and sour. — The Vermont Experiment 

 Station has done some work showing the com- 

 parative feeding value of sour and sweet skim- 

 milk for pigs in which the sour milk gave the 

 best results. I have been trying for two years 



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