184 , CONDENSED BUTTERMILK 



condensed buttermilk refer only to the product resulting from 

 evaporation of a portion of the water, such as condensing in the 

 vacuum pan, or by the continuous concentrators and evapora- 

 tors. Where the reduction in volume is accomplished by re- 

 moving a portion of the whey, either by gravity or by centrifugal 

 separation, the finished product lacks in keeping quality, it will 

 spoil in a few weeks after manufacture, if held at ordinary tem- 

 peratures. The reason for this lies in the fact that with the 

 removal of the whey, the finished product is also deprived of 

 much of the lactic acid. ~ There is not high enough a percentage of 

 acid left in it to preserve it. 



Composition of Commercial Condensed Buttermilk. 



Total Solids 36 per cent to 40 per cent 



Water 60 " "64 



Fat 1 " " 2 



Protein 12 "15 



Milk Sugar 16 "20 



Acid 2 " 3 



Ash 2.5 " " 3.5 " 



Caloric Value 600 to 700 



Markets. The great bulk of condensed buttermilk manu- 

 factured in the United States is sold to chicken feeders and for 

 hog feeding. The price obviously fluctuates with season, local- 

 ity and supply and demand. During the first six months of 1920 

 it averaged about 4.5 cents per pound. 



Considerable quantities of condensed buttermilk are also 

 absorbed by bakeries and manufacturers of diverse prepared 

 food products. The price received during the first six months 

 of 1920, for condensed buttermilk sold to bakeries, etc., aver- 

 aged about 8.5 cents per pound. 



Annual Output of Condensed Buttermilk in United States. 

 As previously stated the manufacture of condensed buttermilk 

 is rapidly growing. In 1918 the total output amounted to 

 6,534,023 pounds; in 1919 it was 22,535,580 pounds. 



CONDENSED WHEY, MYSEOST, OR PRIMOST. 



The condensing of whey is a practice which originated in 

 Scandinavia. The original process consisted of straining the 



