5 6 
ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 
other way (the butter and cheese only excepted), and we challenge 
any one to show to the contrary. If our premises are true and our 
conclusions just, then all must admit that butter and cheese do not 
represent the full value of the milk ; and that all attempts to make 
those products the standard for the market price of milk are unfair 
and unjust. 
We come now to consider the proposition that there are valuable 
ingredients in milk which cannot be incorporated in either butter or 
cheese. Analysis show that good milk is composed of about 8754 
parts water; 4 parts fat; 4 parts caseine; 4 parts sugar of milk and a 
small quantity of mineral matter, or bone-producing material. Butter 
contains 85 per cent, fat; % of 1 per cent, caseine; ^ of 1 per cent, 
milk sugar ; 13^ per cent, water, and a small quantity of mineral 
matter. 
Full-cream cheese contains about 35.55 per cent, water ; 31.63 
per cent, butter ; 28.78 per cent, caseine; 1.08 per cent, lactic acid 
from milk sugar ; 2.93 per cent, mineral matter. 
Cheese, from partially skimmed milk, contains about 35.65 per 
cent, of water ; 26.27 P er cent - of butter ; 31.12 per cent, of caseine ; 
3.01 per cent, latic acid from milk sugar ; 3.95 per cent, of mineral 
matter. 
Skim cheese will analyse about as follows : 38.91 per cent, water; 
25.15 per cent, butter ; 29.37 per cent, caseine ; 3.51 per cent, lactic 
acid from milk sugar ; 3.06 per cent, mineral matter. 
It is evident that there are some of the valuable ingredients left, 
either in the butter-milk, skim-milk or whey. Let us therefore pur¬ 
sue our investigation, and we shall find that the butter-milk and skim- 
milk contain one-sixth of the butter, and nearly all of the caseine and 
milk sugar that was in the milk, or nearly two-thirds of the valuable 
constituents of the milk. The whey from full-cream cheese contains 
55 per cent., and that from skim cheese 39 per cent, of the valuable 
ingredients that were in the milk. Every analysis of whey that I 
have seen, shows that it contains about 3 per cent, of the butter ; 25 
to 30 per cent, of the caseine (that part of it which is albuminous in its 
nature), and nearly all of the milk sugar that was in the milk. Mr. 
X. A. Willard says that “ the albumen in the milk cannot be coagu¬ 
lated by rennet ; that it separates only at the boiling point of water, 
and then rises to the top in the form of a thick, white scum.” 
It may be objected that we have not shown that any of the in¬ 
gredients of the milk which are left after the butter ancl cheese are 
extracted have any market value, that if they have, it should be made 
to appear. In reply we say that milk sugar is an article of commerce, 
and that its value per pound is equal to the average price of butter 
and cheese combined ; that any farmer would be a gainer who could 
exchange the butter and cheese for the milk sugar that is contained in 
his milk (returned to him in a marketable shape), provided be could 
sell it at the present market price. He would then recieve an average 
of one dollar and eight cents per can for his milk the year round. 
Every farmer producing an average of ten cans of milk per day, pro¬ 
duces a quantity of milk annually that contains about 10,000 pounds 
