. Agriculture for beginners. the composition of each ofthe different forms of milk. Composition of Milk Colostrum . .Milk (unskimmed)Skimmed milkButtermilk. . Digestible Matter in too Pounds DryMatter Protein 3-9 Carbo-hydrates 5-2 3-6 3-7 •• A noticeable fact in this table is that skimmed milkdiffers from unskimmed mainly in the withdrawal of thefat. Hence, if calves are fed on skimmed milk, some food,like corn meal, should be given them to take the place ofthe fat withdrawn. The calf cannot thrive on skimmed FARM DAIRYING 221 milk alone. The amount o
. Agriculture for beginners. the composition of each ofthe different forms of milk. Composition of Milk Colostrum . .Milk (unskimmed)Skimmed milkButtermilk. . Digestible Matter in too Pounds DryMatter Protein 3-9 Carbo-hydrates 5-2 3-6 3-7 •• A noticeable fact in this table is that skimmed milkdiffers from unskimmed mainly in the withdrawal of thefat. Hence, if calves are fed on skimmed milk, some food,like corn meal, should be given them to take the place ofthe fat withdrawn. The calf cannot thrive on skimmed FARM DAIRYING 221 milk alone. The amount of nourishing fat that a calf getsout of enough milk to make a pound of butter can bebought, in the form of linseed or corn meal, for one ortwo cents, while the butter fat is worth, for table use,twenty-five cents. Of course, then, it is not economicalto allow calves to use unskimmed milk. Some peopleundervalue skimmed milk; with the addition of some fattyfood, it makes an excellent ration for calves, pigs, and Fig. 196. Airing the Cans Cream. Cream is simply a mixture of butter fat andmilk. The butter fat floats in the milk in little globe-shaped bodies, or globules. Since these globules are lighterthan milk, they rise to the surface. Skimming the milkis a mere gathering together of these butter fat most of the butter fat is contained in the cream, painsshould be taken to get all the cream from the milk. 222 AGRICULTURE FOR BEGINNERS After the cream has been collected, it must be allowed to ripen or to sour in order that it may be more easilychurned. Churning is only a second step to collect in acompact shape the fat globules. It often happens that at
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