180 CONDENSED BUTTERMILK 



Equipment Necessaiy to Condense from 5000 to 6000 Pounds 

 of Buttermilk per Hour: 



2 wooden buttermilk storage tanks, capacity 10,000 pounds 

 each, for ripening the buttermilk ; 



1 6-foot vacuum pan with condenser; 



1 vacuum pump, vacuum cylinder 18 inches diameter and 

 20 inches long; if ste'am driven, steam cylinder, 12 inches diam- 

 eter and 12 inches stroke; 



2 hot wells, 5 feet diameter and 5 feet deep, with 3 inch out- 

 let in bottom, and equipped with brass heater arrangement. 



Boiler capacity, 150 H. P. 



Water requirements, 125 gallons per minute. 



OPERATION. 



Ripening of Buttermilk. The buttermilk should be sour, 

 the sourer the better, because: 



1. The acidity facilitates the process of manufacture. The 

 curd in sweet or only slightly sour buttermilk is viscous ajid 

 sticky. It adheres to the coils and sides of the pan and its action 

 during the condensing process is sluggish, retarding evaporation, 

 reducing the capacity of the pan and increasing the cost of 

 manufacture. 



If the buttermilk is sour, these handicaps are greatly mini- 

 mized. Upon subsequent heating the curd in the sour buttermilk 

 contracts, loses much of its viscosity and stickiness, and adheres 

 less readily to coils and sides of the pan. The sour buttermilk 

 is more fluid, boils more vigorously and therefore condenses 

 more rapidly. 



2. High acid content is necessary in order to give the con- 

 densed buttermilk satisfactory keeping quality. The finished 

 product is not sterile, nor is the temperature at which it is held 

 in storage sufficiently low to inhibit bacterial action and prevent 

 decomposition. The acidity is essential to preserve this product. 



3. High acid is advantageous for feeding purposes. The 

 acid in the buttermilk keeps the fowls, pigs and hogs in healthy 

 condition, and makes them thirsty. They drink more water, 

 which is a valuable asset for best results. 



