DRIED BUTTERMILK AND DRIED WHEY 249 



COMPOSITION OF BUTTERMILK POWDER. 



Fresh buttermilk Buttermilk powder 



Butter fat 1.17 per cent 11.70 per cent 



Proteids 3.00 per cent 36.24 per cent 



Lactose 2.97 per cent 35.50 per cent 



Ash .85 per cent 8.25 per cent 



Acidity .60 per cent 6.00 per cent 



Iron (Fe 2 O 3 ) .00 per cent 1.92 per cent 



Water 91.63 per cent 4.32 per cent 



Total 100.22 per cent 103.93 per cent 



1 The buttermilk of which the composition is shown in the above 

 table was made at the plant of the Buffalo Foundry and Machine 

 Company, Buffalo, N. Y., under the supervision of the writer. The 

 machine used was of the Buflovak type. The buttermilk was fur- 

 nished by Schlosser Bros., of Frankfort, Indiana. This batch of 

 buttermilk happened to be abnormally high in butter fat; therefore 

 the large butter fat content of the finished product. The iron found 

 in the dried buttermilk is probably due to the fact that the drying 

 drum of the desiccator was of iron and was acted upon by the high 

 per cent of lactic acid. About, thirty pounds of steam pressure were 

 used in the drying drum, the temperature in the vacuum chamber 

 was 125 degrees F. and the vacuum twenty-five to twenty-six inches 

 of the mercury column. 



This buttermilk powder had a nice, clean, acid taste, it was 

 much relished by all who sampled it and, when fed to chickens for 

 fattening, produced satisfactory gains in weight. 



Whey powder is manufactured in a similar manner. Its chief 

 value lies in its usefulness in the diet of infants and invalids, with 

 whom the consumption of casein produces digestive disturbances- 

 Since fresh whey is often not obtainable, the whey powder, the good 

 keeping quality of which permits of keeping it on hand, furnishes 

 an admirable substitute. When made from sour whey, it offers 

 many advantages in cooking and baking and should be especially 

 well suited for such dishes as pan cakes, etc. 



The chief objection to these desiccated dairy by-products, such 



1 Hunziker, Indiana Agricultural Experiment Station, Twenty-sixth Annual 

 Report, 1913. 



