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. S43t sample 8. 
Milk contains 4.50 per cent, of milk sugar.— Willard's 
I radical Dairy Husbandry , p. poo. 
Skimmed milk contains 4.66 per cent, of milk sugar 
—Same work and page. 
Buttermilk contains 4.66 per cent, of milk sugar — 
Same work and page. 
Whey contains 4.61 per cent, of milk sugar .—Same 
work, p. (average of ip samples). 
Butter contains 0.70 per cent, of milk sugar.— Same 
work , p. poo. 
Cheese contains lactic acid, or but little milk sugar. 
. -I he 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 
di uggists in New York city. 
1 ,26 do 7S ’ 00 ° P ° UndS do milk SUSar> 40 CentS ’ amounts to .#506,350,000 
d ° d ° « '° «”«, amounts to .SlSSfSS 
Here we have the startling fact that the annual loss 011 
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 
lavoi, and, therefore, commanded the highest market price 
* a fr ea( ty Earned from experience that it is very soon 
on 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 
Willard's D. //., pp. J40> gpi, 342. 
From all these analyses it appears that all, or nearly all 
ol the milk sugar is “ run off" in the buttermilk and whev 
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. 
