Norwich bulletin., 1917-10-04
THE SALE OF SKIM MILK
More Profitable Way of Disposino of Surplus Than Any Other.

Here in the midst of market milk consuming centers a quart of milk brings the farmer and dealer more I money than if it is sold in any other form. Occasionally where one has a special market there may be an ex- ception to this rule. The afore men, tioned fact has been the cause of the downfall of ,the creamery in Southern New England. Recent figures on the cost of milk production in Connecti- cut would indicate that the average cairyman is. hardly breaking even at present prices for market milk. Can the retailer be expected to sell skim milk on his route unless the price re- ceived plus. the price for the butter fat taken from the whole milk to at least equal the price of whole milk per quart?
 With milk at the prevailing price of twelve cents per quart, for four per cent milk. skim milk would have to bring eight to nine cents per quart to break even. This Is due to the fact
 if this quart of four per cent. milk
 which weighs 2.15 pounds is separated
 and the fast sold in cream or butter
 the producer can get only fifty cents a
 pound for it. A quart would contain only 086 pounds of fat which at fifty
 cent pound would sell for folIr. and
 tfNee tenths cents. Thus after taking
 out the fat the producer would have
 left on his hands little less than a
 quart of skim milk which he would
 have to sell nt the rate of eight and
 eight-tenths cents per quart if he is to
 average twelve cents for the entire
 quart of milk with which he started.
 To pay for the work of separating the
 cream etc, the skim milk should bring
 nine cents per quart. In working. out
 these figures butter fat is put at fifty cents per pound as a.possible average
 If sold in form of sweet cream for various uses it would bring morefd if sold for butter making purposes a lit tie less.
 Few people ordinarily would think of paying eight or nine cents a quart fori skim milk yet according to Dairy IY vision Milk Plant Letter No 40, when whole milk sells at twelve cents per quart. skim milk is worth twelve and four-tenths cents, per quart as a source of protein while on a basis of enerby units it is worth six and three-tenths cents per quart.
 Except for a slight increase in pro- tein and sugar, skim milk is like whole milk with most of the fat in the milk milk with water. Since fat is the great energizer this explains why skim milk should be used mainly as a source | of protein. It's greatest value lies in ! using it in cooking where water was as formerly used. For example to cook a cupfuf of cereal in cups of skim milk adds as much protein as that con tained in three eggs.
 IHe Sd1e ol ~hInl 1illllS LOT what 1t Is worth in the home affords the deal CT a more profitable method of dis posing ct his surplus milk than anvI other. So long as it is sold under proper label and so long as it is adver- tfsed so that consumers use it wisely, the sale of skim milk is a good thing for all concerned. At present it's use In the cities is largely confined to bak-i cries and the like and here the dealer can afford to sell 1t cheaper than on ! regular route since ie is sold in large in cans and the cost of hand l.