Mr. Felver : How much better is it sweet than sour? 



Mr Monrad: A great deal of the feeding value in 

 skim-milk, and especially in whey, is simply the sugar. 

 When it turns acid, that sugar value is simply des. 

 troyed, and you lose that much. 



Mr. Graham : I think it is owing a great deal to 

 what you feed it, whether it is sweet or sour ; if you 

 feed it to calves you want it sweet, if you feed it to pigs 

 I want it sour. 



Mr. Gurler: If it is just sour enough to form a curd, 

 it is all right for hogs, but where it is run underground 

 and runs from day to day, you get a germ planted in 

 that milk that destroys half the value of it. I have 

 fed skim-milk for years, and if I don't know a little 

 about that I don't know anything about anything. 



Mr. Felver : We run our sweet skim-milk into a 

 tank by itself, and those that want sweet milk can take 

 it and those that want sour milk can take it out of the 

 other tank. 



Mr. Gurler : I want to say this, if the vessels that 

 our buttermilk and skim-milk go into are cleaned out 

 and scalded every day, that is all right, but where we 

 hold over the ferment we get an element in that does 

 destroy in a degree the value of the skim-milk. 



Mr. Gurler : We got sick of the underground milk 

 tank a few years ago. We built a new building, and 

 we have a tank in there that sets up, and we have a 

 platform that we can set the cans on and draw this sour 

 milk or sweet milk out, and that is on a level with the 

 wason so that we can load two teams at the same time. 

 In order to get that milk in there, we run an ordinary 

 rotary pump, No. 1, that takes all the milk from three 

 separators, lifts it up, and runs into the gable end of 

 this building; we have a small tank there that holds 



