332 CREAMERY BUTTER MAKING 



one and one-half pounds of salt per hundred pounds of 

 curd. The curd is then ready for use. 



Cream containing 50 per cent or more fat, as well as 

 buttermilk from cream which has been pasteurized when 

 very sour, is not suitable for making buttermilk cheese 

 by the Wisconsin method. The curd from such butter- 

 milk is always so fine grained that it runs through the 

 draining cloth and is lost. 



Buttermilk as a Drink. The question has often come 

 up as to whether it pays a creamery to cater to the but- 

 termilk trade. In this connection it might be said that 

 many creameries have sold buttermilk to advantage in 

 the past, catering to hotels, lunch rooms and soda foun- 

 tains. Buttermilk as a beverage is becoming more and 

 more popular and good prices can often be realized for it 

 where it can be delivered in good condition. This is a 

 matter it will pay every creamery to investigate. Butter- 

 milk cooled to 40° F. and placed in insulated cans can be 

 shipped satisfactorily a considerable distance. 



