Archive image from page 13 of Dairy laboratory exercises on testing. Dairy laboratory exercises on testing and composition of dairy products dairylaboratorye00troy Year: 1921 2 COMPOSITION OF MILK The difference in the food values of equal quantities of milk containing different percentages of fat is shown in figure 57. A 1-per-cent increase in the percentage of fat in normal milk indi- cates about a 20-per-cent increase in the food value. Thus when a quart of milk containing 3 per cent of fat is worth 10 cents, a quart containing 4 per cent is worth 12 cents, and a quart con- taining 5 per
Archive image from page 13 of Dairy laboratory exercises on testing. Dairy laboratory exercises on testing and composition of dairy products dairylaboratorye00troy Year: 1921 2 COMPOSITION OF MILK The difference in the food values of equal quantities of milk containing different percentages of fat is shown in figure 57. A 1-per-cent increase in the percentage of fat in normal milk indi- cates about a 20-per-cent increase in the food value. Thus when a quart of milk containing 3 per cent of fat is worth 10 cents, a quart containing 4 per cent is worth 12 cents, and a quart con- taining 5 per cent is worth 14 cents. These facts have not been generally understood in the past, and have not received sufficient attention in the retail marketing of milk. They point out the importance of the fat test. One hundred pounds of milk containing 3 per cent of fat will make about pounds of butter, while the same weight of milk A B (' Fig. 58. AMOUNT OF butter made from one hundred pounds of milk con- taining VARIOUS PERCENTAGES OF FAT A, one hundred pounds of milk containing 3 per cent of fat made pounds of butter; B, one hundred pounds of milk containing 4 per cent of fat made pounds of butter; 'C, one hundred pounds of milk containing 5 per cent of fat made pounds of butter containing 5 per cent of fat will make 6 pounds of butter (fig. 58.) This shov s the importance of testing milk when calculating its butter-]' aking value. The increase in the number of pounds of butter over the number of pounds of fat in the milk or the cream
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Keywords: 1900, 1920, 1921, archive, biodiversity, book, bookauthor, bookcentury, bookcollection, bookcontributor, bookdecade, bookpublisher, booksubject, bookyear, dairying, drawing, fedlink, historical, history, illustration, image, ithaca_n_y_ithaca_publishing_company, library_of_congress, mcinerney_thomas_joseph_from_old_catalog_joint_author, milk, page, picture, print, reference, the_library_of_congress, troy_hugh_charles_1867_from_old_catalog_, vintage
