CONDENSED BUTTERMILK 



177 



and its use for feeding purposes is rapidly growing. Buttermilk 

 not only contains protein and carbohydrates of high quality and 

 great digestibility, but it has biological properties that stimulate 

 growth and gain in weight, and it exerts a physiological action 

 that makes for a healthy condition of the intestines, because 

 of its lactic acid content. 



Chicken feeders have found it invaluable in their efforts to 

 accomplish maximum growth and gain in weight of the growing 

 chicks, and because of the superior quality of the meat of butter- 

 milk-fed fowl. And extensive experiments with laying hens 

 have conclusively demonstrated that buttermilk makes for in- 

 creased egg production. 



For similar reasons buttermilk, when properly balanced with 

 other feed, is a most valuable hog feed. In fact it is the founda- 

 tion of a good hog and is becoming a more and more indis- 

 pensable part of the ration for growing pigs and fattening hogs. 



Composition of Buttermilk. 1 



Specific gravity of sweet-cream buttermilk 1.0331. 



Specific gravity of sour-cream buttermilk 1.0314. 



Caloric value 165. 



Since the great bulk of butter is manufactured during the 

 summer season, the main supply of buttermilk is confined to the 

 summer months. In summer the output of buttermilk far exceeds 

 the demand for this product and much of it goes to waste for 

 lack of a suitable market for it. In winter, on the other hand, 

 the output of buttermilk is small and insufficient to supply the 

 demand. 



1 Hunzlker, The Butter Industry, 1920. 



