330 CREAMERY BUTTER MAKING 



feet long. At one end of this dryer is a steam radiator 

 which heats the air that is forced over it by means of a 

 blower. After about tw^enty-four hours of drying, the 

 dried casein is packed in grain bags and shipped to casein 

 ccfmpanies. 



Lacto. This is a frozen sour skim-milk product* 

 which has proven very popular. The skim-milk for lacto 

 is prepared in the same manner as for starter. Indeed a 

 first class starter furnishes the best milk for this product. 

 The following are a few of the formulas used for making 

 lacto : 



Cherry Lacto: 3 gallons lacto milk, 9 pounds sugar, 

 12 eggs, I quart of cherry juice or concentrated cherry 

 syrup, iYt. pints lemon juice. 



Orange Lacto: 3 gallons lacto milk, 11 pounds sugar, 

 12 eggs, 2^ quarts orange juice, i^ pints lemon juice. 



Grape Lacto: 3 gallons lacto milk, 9 pounds sugar, 

 12 eggs, I quart grape juice, i^ pints lemon juice. 



In making up the mixture for the dififerent formulas, 

 the following procedure is recommended : 



The sugar is first dissolved in the lacto milk. The 

 eggs are then prepared. The wdiites and yolks are kept 

 in separate containers and each lot is beaten with an ^^g 

 beater. Both the yolks and whites are then added to the 

 milk. The mixture is thoroughly stirred and strained 

 through a fine wire gauze. The fruit juices are added 

 last. If there is any indication of the juices precipitating 

 the casein, they should be left out until the mixture has 

 begun to freeze, when they may be added. The freezer 

 is now run until it turns with difficulty, when the paddle 

 is removed. The brine is removed and the freezer re- 



*Bulletlii No. 118, Iowa Experiment Station. 



