CREAMERY BY-PRODUCTS 331 



packed with ice and salt and left for an hour before the 

 contents are served. 



Buttermilk has not proven very satisfactory for making 

 a high quality lacto. 



BUTTERMILK AND ITS PRODUCTS. 



Buttermilk as a Feed. Buttermilk has essentially 

 the same composition as skim-milk. It contains a little 

 more fat, but less sugar, part of which has been changed 

 into lactic acid. For pig feeding, except in the case of 

 very young pigs, it has practically the same feeding valur 

 as skim-milk, as shown by numerous feeding experi- 

 ments. It is also a good poultry feed. It can not be rec- 

 ommended, however, for calf feeding, though it has been 

 used with fair success in some instances. See ''Skim- 

 milk as a Feed," page 326. 



Cottage Cheese from Buttermilk. By mixing at the 

 rate of one pound of skim-milk to about five pounds of 

 buttermilk, cottage cheese can be made from buttermilk 

 in essentially the same way as from skim-milk. 



Cottage cheese can be made from buttermilk without 

 the addition of skim-milk,' by a special method which 

 originated at the Wisconsin Dairy School. The method 

 is briefly as follows :* 



The buttermilk is curdled by heating it to 80° F. and 

 then allowing it to stand undisturbed for one hour. It 

 is then heated to 130° and after standing quiet for about 

 an hour, the clear whey is drawn off the curd, and the 

 latter is placed on a draining rack, which is covered with 

 cheese-cloth. Here it remains half a day or over night, 

 until as dry as desired, when it is salted at the rate of 



♦Bulletin No. 211, Wisconsin Experiment Station. 



