Whole milk is milk as it is produced. As milk stands, the cream forms by the fat rising to the top. When the cream is skimmed off, the milk left is known as skim-milk. Besides these three natural forms of sweet milk the constituents of milk are separated differently and serve different but common food-purposes. The fat to form butter is taken from cream that contains from 9 to 46% fat. Butter is a concentration of milk-fat. It contains an average of 86% fat. The government requires that it have at least 82.5% and not more than 16% water. The curd of milk is separated, giving a similar concentration of protein that with some fat forms cheese.

Milk And Its Products

% IN

Protein

Fat

Sugar

Ash

Water

Whole milk . . .

3.3

4.

5.

7

87.

Skim-milk . . .

3.4

•3

5.1

7

90.5

Buttermilk . . .

3.

•5

4.8

7

91.

Condensed milk . . .

8.8

8.3

54.1

1.9

26.9

Cream (see note below) . . .

2.5

18.5

4.5

•5

74.

Butter . . .

1.1

85.

3.

11.

Cheese (Cheddar) . . .

27.7

36.8

4.1

4.

27.4

Cheese (full cream) . . .

25.9

337

2.4

3.8

34.2

(From Farmers' Bulletin No. 142, United States Department of Agriculture)

Milk weighs about 1 lb. per pt.; 4 1/2 lb. yield 18.5% fat in cream (1 lb.). How much fat will be in 1 qt. milk ? 1/2 pt. cream ? Compare ratio of fat in each with ratio in cost. What proportion of cost is left for expense of separating and separate delivery ?

Cream removed by a separator is 38-46% fat, 6+% solids, 51 +% water.

Fat In Milk (Globules Magnified 300 Diameters)

Skim milk.

Skim-milk.

Whole milk.

Whole milk.

Cream.

Cream.