Thomas County cat., 1886-10-28
..iss VALUE OF MILK.
The Effects Of Churning Practically and
eaf Scientifically Considered.

H. Sc ..ios VALUE OF MILK. .as..,.
The Effects Of Charning Practically and
I Scientifically Considered.
The alimentary value of milk, cream.
butter. Bufter-milk and Skinned milk
is u question of much interest to dairy-
men and farmers, who should know
precisely what benefit is gained from
the use of the refuse of the dairy.
Milk is a complete food; that is, it con-
talns every necessary alimentary ele-
ment in the right proportion to sustain
life; the proteine; the sugar and the fat
which make up the carbohydrates;
and the mineral waters which are
needed to supply the growth of bone
and tissue and to sustain the force and
heat of the vital functions. 1t will
supply all the necessaries of young
and glowing animal. and consequently
| will maintain a mature one in full
health and strength. Moreover. as all
its solid substance is contained in solu-
ton, it is easily digestible. 1t is there
fore perfectly nutritious and healthful
food. An average sample of good
milk consists Of eighty-seven and half
per cent. of water. three and half
per cent. of fat or butter; three and a
half per cent. of caseine or cheesy
matter; four and half per cent Of
sugar and one per cent. of mineral
matter.
This valuable product seems to have
been designed for the use of mankind
as well as for food for calves, for the
fat which it contains is in excess of
what is needed for the sustenance of a
calf, for calf may be quickly fattened
upon new milk, and fat is not at all
necessary for a young and growing an
imal. which requires muscle and bone
rather than fat. So that the cream
may be taken from the milk and made
into butter. and the skinned milk left
may be used for rearing calves quite as
we'll as the new milk. under certain
circumstances. Cream consists of
from twenty-five to forty per
cent. of butter or, pure fat; one
and a half to two and half
per cent of mineral matter; forty to
sixty-tive per cent. of water, and five
to seven per cent. of caseine and sugar.
1t varies very much in accordance with
the manner in which it is separated
from the milk and with the quantity
of milk which is held among the
globules of which it is formed by what
is known as molecular attraction. But
ter consists usually of eighty-iive per
cent. of fat. one half per cent. of case
inc, three-fourths per cent. OF sugar,
thirteen per cent. of water and a small
quantity of mineral water. When
pure, cream and butter are both entire
ly digestible and are exceedingly rich
and nutritious food; in fact there is no
more nutritious food existing and no
other that is perfectly digestible and
Necessarily when the cream is taken
from milk. the skinned milk remain
ing is less nutritious than the whole
milk. as it has been deprived of a large
portion of its carbohydrates: but it is
Still an exceedingly valuable food. es-
pecially for young animals which are
not taking much exercise, and which
do not need so large supply of carbon
as animals which expend much heat in
the process of respiration which is
greatly accelerated BY exercise.
Skinned milk contains ninety and one
half per cent. of water, three and one
half per cent OF casaine; four and one
half per cent of sugar and about one
per cent. of mineral matter and about
one-half per cent. OF fat. 1t is seen to
be deficient only in fat, and still con-
t,;, oil i,n at mill ,,-!,i.t
supplies the carbon needed by the
young animal TO a large extent. When
milk is sour change has taken place.
4 part of the sugar has been changed
to Tactic acid. and the acid has precipi-
tated the Acaseine before held in solution
and smade,- It solid. The acid OF
milk aids digestion somewhat, SO that
while sour milk is not 20 digeStible as 1
sweet milk. yet digestion OF the solid
caseinc is helped by the acld of the |
milk--The nutri,ive valne of the sour I
milk has been -lessened somewhat by |
the change of a part OF the sugar into |
acid. and also by theict ange OF The sol
uble caseine into solid matter, which is
more difficult of digestion.
ButRr-lnlik is considered Il better |
food than skimmed-milk and probably |
because it contains one and a half per |
cent Of fat and the caseine is SO thor
onghly beaten up. tha: while it is really |
preeipitated and soaiG, yet the particles
are broken upsyery finely and so.much
mixed up with the fluid portion, that it is
more digestible than the ordinary sour
skimmed-milk. The larger portion of
Tactic acid contained in it also IN
proves its digestibility. Hence fresh
butter-milk is often recommended bv
physicians rs a healthful and nutritious
food for persons of weak digestion,
and if this is true of it. it must be a
good food for calves and pigs. 1t might
also be mentioned that cream is also
recommended for the use of persons
suffering from lung disorders and weak
assimilation. on account of the perfect
digestibility of the fat contained in it.
but it is for the fat only that it is
SteaCdrt, in Rural Ntu
Yorker.
Gallant MIR. Snooks-