CONDENSED WHEY 145 



Composition of Condensed Buttermilk 



Not Partly neutralized by 



neutralized ammonium hydroxide 



Total solids 51.48 40.90 



Moisture 48.52 59.10 



Ash 3.93 3.70 



Curd 18.93 15.38 



Lactose 26.30 . 15.76 



Lactic acid 3.60 2.52 



Ammonium hydroxide .00 .88 



Total 101.28 97.34 



Uses of Condensed Buttermilk. Most of the condensed but- 

 termilk is sold to chicken feeders. It brings from about four to 

 six cents per pound. 



Condensed buttermilk has also found a limited demand as 

 human food. It is claimed to be a most wholesome, readily 

 digestible, nutritious and palatable food. Its wholesomeness and 

 digestibility are attributed to its high lactic acid content. It is 

 best put on the market in glass bottles. Its keeping quality is 

 enhanced by the high per cent of lactic acid it contains. 



CONDENSED WHEY, MYSEOST, OR PRIMOST 



The condensing of whey is a practice which originated in 

 vScandinavia. The original process consisted of straining the 

 whey into a kettle or large open pan over a fire. "The albuminous 

 material that precipitates and rises to the surface is skimmed 

 off." 1 The whey is evaporated as rapidly as possible with con- 

 stant and thorough stirring. When it has reached about one- 

 fourth of its original volume the albumin previously skimmed 

 off is returned and stirred thoroughly to break up all possible 

 lumps. When the whey has attained the consistency of thick- 

 ened milk it is poured quickly into a wooden trough and stirred 

 with a paddle until cool, to prevent the formation of large. sugar 

 crystals. It can then be molded into the desired form for market. 



1 United States Department of Agriculture, Bureau of Animal Industry, Bul- 

 letin No. 105. 



