Productive farming . er in an animal bred for beef than in a dairycow. Figure 212 gives the names of the different cuts of beefas used by butchers and buyers. The retail prices given arerelative, not actual. Products of the Dairy.—In the wild or primitive conditioncows gave milk only for their calves. They have sinceacquired the character of giving much more than that, andnow milk has become a standard article of food for man. Milk as Food.—Milk is one of the most perfect formsof food used by human beings. It is easily digested andcontains the nutrients in proper proportion to supply theneeds
Productive farming . er in an animal bred for beef than in a dairycow. Figure 212 gives the names of the different cuts of beefas used by butchers and buyers. The retail prices given arerelative, not actual. Products of the Dairy.—In the wild or primitive conditioncows gave milk only for their calves. They have sinceacquired the character of giving much more than that, andnow milk has become a standard article of food for man. Milk as Food.—Milk is one of the most perfect formsof food used by human beings. It is easily digested andcontains the nutrients in proper proportion to supply theneeds of the CATTLE PRODUCTS 323 In 100 pounds of milk these parts are in about this pro-portion: Water 87. pounds Fat 4. pounds Casein and albumen (protein) pounds Sugar (carbohydrates) 5. pounds Mineral matter pounds Total 100. pounds Fats in Milk are of several kinds, which fall into threegroups: (1) The volatile or easily evaporated fats. (2) Thefats that are in liquid form at ordinary Fig. 212.—The cuts of a beef animal, giving the relative prices and weights. (3) The fats that are in solid form at ordinary of the volatile fats may be allowed to escape by airingthe milk or cream. If they are not thus removed they soonbreak up into forms which give bitter flavors to the milk orcream. The airing process should be done in a clean roomwhere the air is pure and free from dust. The fats in milk are lighter than the other parts andreadily rise to the top; but in so doing they take with themcertain other parts which compose the cream. Casein is the chief protein in milk. It is the importantingredient found in cheese, which is familiar to all. There 324 PRODUCTIVE FARMING is always a little albumen present. It is similar to the whiteof raw egg. The casein is the main tissue-forming part ofthe milk when used as food. Milk sugar is the heat-producing part of milk when usedas food. When milk sours it is due to the action of bacteriawhich
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Keywords: ., bookcentury1900, bookdecade1910, bookidcu, booksubjectagriculture
