286 



Agricultural Chemistry. 



divided condition of its protein makes it readily and easily di- 

 gestible. The preparation of a new product, butter-milk cream, 

 will probably increase the consumption of this material as human 

 food. This product is prepared by holding the butter-milk at 75 

 to 78 F. for about 2 hours, and finally heating to 130 to 140 P. 

 for a short time. This treatment induces an aggregation of the 

 finely divided protein, allowing the material to be strained and, 

 collected, which otherwise could not be done. 



The following table shows how the various constituents of 100 

 pounds of milk are distributed when the milk is creamed and 

 made into butter: 



Distribution of Milk Solids in Butter Making. 



The 4 pounds of solid matter recovered in the butter, which 

 contains 3.83 pounds of fat, together with the salt and water 

 present, make about 4.6 pounds of marketable butter. 



Condensed milk and milk powders. Condensed milk is pre- 

 pared by evaporating milk in vacuum pans until its volume is 

 reduced to about one-third or one-fourth of the original, and 

 then sealing the condensed product while hot. In many brands 

 cane sugar is added in large proportion. This aids in preserving 

 the product, even after the cans are opened. To other brands, 

 often known as "evaporated cream," no sugar is added. 



The composition of these products varies, the fat being liable 



