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 330 DRIED BUTTERMILK AND DRIED WHEY 



use. Considerable quantities are used by market milk dealers for 

 "reconstituting" milk for market milk purposes, especially at times 

 of shortage of the fluid milk supply. Large quantities of whole milk 

 powder are absorbed also by chocolate factories in the manufacture 

 of milk chocolate, the butterfat being one of the essential com- 

 ponents on which the milk chocolate depends for its superior 

 smoothness and flavor. 



Skim milk powder is used in the consumer's kitchen, in baker- 

 ies and confectioners' establishments, in the manufacture of ice 

 cream, fermented milk beverages, and starters used for cream ripen- 

 ing where milk and skim milk are not available ; in the preparation 

 of baking powders, of pure cultures of lactic acid bacteria, of drugs, 

 choice toilet soaps, etc. In European countries the chocolate fac- 

 tories purchase vast quantities of skim milk powder in the manu- 

 facture of milk chocolate and allied products, and manufacturers of 

 diverse prepared food products, such as cereals, soups, noodles, and 

 vegetables, furnish additional markets for this valuable dairy 

 product. 



CHAPTER XXVIII. 

 DRIED BUTTERMILK AND DRIED WHEY. 



These by-products of the creamery and cheese factory can be 

 reduced to a powder in a similar way and by the same processes 

 and machinery as are used in the manufacture of dried milk and 

 dried skim milk. 



Dried buttermilk makes a splendid chicken feed, both for egg 

 production and for fattening chickens, and it is used also to make 

 up a part of the ration for feeding hogs and young stock. It is best 

 diluted to about the original buttermilk (one part powder in ten 

 parts water) and mixed with the grain feed into a mush. 



Like fresh buttermilk, so is dried buttermilk a wholesome, nu- 

 tritious and easily digested food and recommends itself especially to 

 persons with weak digestion. When properly made, buttermilk 

 powder keeps indefinitely and may, therefore, be available for im- 

 mediate use at all times. 



The following analyses show the composition of buttermilk 

 powder and of the fresh buttermilk from which it was made : 



