ILLINOIS STATE DAIRYMEN S ASSOCIATION. IO9 



cheese. In order to do this we must ascertain the per- 

 centage of milk sugar contained in milk. 



Milk contains 4.20 per cent, of milk sugar. — New Amer- 

 ican Cyclopedia, vol. 11, p. S43y sample 8. 



Milk contains 4.50 per cent, of milk sugar. — Willard's 

 Practical Dairy Husbandry, p. ^00. 



Skimmed milk contains 4.66 per cent, of milk sugar. 

 — -Same work and page. 



Buttermilk contains 4.66 per cent, of milk sugar. — 

 Same ivork and page. 



Whey contains 4.61 per cent, of milk sugar. — Same 

 zvork, p. ^ig {average of 75 samples). 



Butter contains 0.70 per cent, of milk sugar. — Same 

 zvork, p. 300. 



Cheese contains lactic acid, or but little milk sugar. 



The wholesale market price for milk sugar in the 

 spring of 1879 was forty to fifty cents per pound, as appears 

 from the price-list of McKesson & Robbins, wholesale 

 druggists in New York city. 



1,265,875,000 pounds of milk sugar, at 40 cents, amounts to #506,350,000 



do do at 20 cents, amounts to 253,175,000 



do do at 10 cents, amounts to 126,587,500 



Here we have the startling fact that the annual loss on 

 milk sugar in this country, if valued at one-fourth the low- 

 est New York market quotations, amounts to more than 

 double the value of the entire sugar crop of the Island of 

 Cuba. 



Fourth, Your committee further stated that while our 

 creamery butter, when first made, is of superior quality and 

 flavor, and, therefore, commanded the highest market price, 

 we have already learned from experience that it is very soon 

 off flavor, and unless marketed and used within a limited 

 time it deteriorates in value. For this reason it must 

 necessarily be confined to home markets, as it is not safe to 

 ship it abroad with the expectation that it will retain its 

 flavor so as to compare favorably with the best shipping 

 grades of butter that may be found in the London markets. 



Willai^d's D. //., pp. j^o, j^r, J4.2. 



From all these analyses it appears that all, or nearly all, 

 of the milk sugar is ** run off" in the buttermilk and whey, 

 and lost. 



In manufacturing butter and cheese 59 per cent, of the 

 milk product is used, and 41 per cent, is consumed in fam- 

 ilies — as stated in " Willard's Dairy Husbandry," page 20. 



