CONDENSED BUTTERMILK 183 



tion as represented by the "Continuous Concentrator" and the 

 "Ruff Condensing- Evaporator." These methods have proven 

 a commercially practical proposition. Experiments have demon- 

 strated that a condensed buttermilk of very good quality and of 

 the desired degree of concentration can be made by the use of 

 these continuous machines. In fact some of the condensed but- 

 termilk on the market is their product and it is probable that 

 the future will see many of these machines installed and in opera- 

 tion in creameries for the purpose of condensing buttermilk. 

 See also "Condensing Milk by the Continuous Process," Chap- 

 ter XIV. 



Packing. The condensed buttermilk is filled into barrels, 

 holding about 600 pounds of the finished product. Second hand 

 glucose barrels or copra barrels are generally used for this pur- 

 pose. Buttermilk intended for bakeries, confectioners and 

 other channels of human consumption, should be filled into new 

 barrels. The barrels should be thoroughly rinsed and steamed out 

 before use and it is advisable to treat them on the inside with 

 sodium silicate. 



The barrels are filled with the condensed buttermilk while 

 hot and direct from the pan or other condenser. If allowed to 

 cool, the condensed buttermilk would be too thick to "run." 



Storage. The barrels filled with the condensed buttermilk 

 are stored at ordinary ware house temperature. If made from 

 properly soured buttermilk, condensed at the ratio of not less 

 than 4:1, and if the barrels are filled completely full and sealed 

 tightly, the product will keep in good condition, without mold- 

 ing and without appreciable deterioration for many months 

 without artificial refrigeration. 



In remnant barrels or in barrels which are subsequently 

 opened and from which a portion of the contents has been 

 removed, the buttermilk molds rapidly on the surface and spoils, 

 because of exposure to air. This can be largely prevented by 

 "slapping" a piece of heavy paper (wrapping paper), large 

 enough to cover the entire exposed surface, on the top of the 

 remaining contents. The condensed buttermilk being of a pasty 

 consistency forms a tight seal with the paper, shutting out the 

 air, and retarding molding and decomposition. 



The above statements concerning the keeping quality of 



