ILLINOIS DAIRYMEN'S ASSOCIATION. 24.3 



contain bi-products of milk themselves, or could be, or are man- 

 ufactured by the use of chemical preparations made from milk. 



And last but not least, the milk appears before you again 

 and reminds you of its use, when you are building either a 

 house or a barn, or whatever else it may be, and even then, 

 when you are going out for the enjoyment of some sport or 

 pleasure. 



In order to explain what I have just said, let us at first 

 consider the different constituents of the milk in the simple 

 combinations known to us. 



The whole by means of separating is divided into cream 

 and skim milk; cream again divided into butter and buttermilk, 

 and the skimmilk still further into curd and whey. 



Leaving the butter aside, as its use is very well known to 

 all of us, and does not command our interest any longer, ex- 

 cept in connection with a new discovery by a good cook. 



I take only the buttermilk and skimmilk up for further 

 explanation — so as to convince you that the value of this bi- 

 product of the dairy farming, represents nowadays a great item 

 in our industry, as well as those of the whole civilized world. 



Only in a few words I will say that the utilizations of the 

 whole milk into condensed milk is lately advanced by different 

 patented processes for the purpose of making milk powrer. In 

 mixing sufficient quantity of nitrate of sodium and phosphate 

 of potassium to the milk, so as to assure the solubility of the 

 albumen parts. The resulting powder after evaporation is sol- 

 uble in water. To prevent decomposition, one or two per cent 

 of the fresh milk itself, was butter. 



In my opinion I do not believe that milk in powder form 

 has a future, for the simple reason that the characteristic taste 

 of non-crystalline sugar is added. 



Speaking of buttermilk, you are undoubtedly acquainted 

 with the fact that for a long time the only value received, out- 

 of the fresh milk is removed entirely. 



The buttermilk so largely used in Europe had only a scant 

 demand, and its use was limited to the neighborhood of the 



