234 DAIRY FARMING 



be run through a strainer consisting of one thickness of 

 cheese cloth to remove any unbroken curd clots. 



Bottling. After it is strained the buttermilk is bottled 

 or put in tin cans holding from one to five gallons, after 

 which it is placed in the refrigerator where it is held until 

 ready for delivery. 



Marketing Skim=rnilk Buttermilk. In trying to sell 

 skimmilk-buttermilk it is necessary in the first place, to ex- 

 plain that this product, when made as herein described, is 

 almost identical with the highest grade of natural butter- 

 milk, both in composition and physical properties, and, 

 therefore, in palatability and wholesomeness. Indeed, it 

 is not thought possible under average conditions to secure 

 natural buttermilk of as uniform a quality or as fine a 

 flavor as can be obtained from skim-milk. When these 

 facts are explained to dealers and consumers, any preju- 

 dices which might exist against this so-called artificial 

 product are certain to vanish. 



The dealers in buttermilk should be furnished with 

 attractive signs, calling attention to the fact that the 

 product is for sale by them. Buttermilk is not found at 

 all soda fountains, and unless conspicuous signs are 

 posted at these places, the public may not call for it. 



Buttermilk may readily be sold to drug stores, restau- 

 rants, hotels and boarding houses at from ten to thirty 

 cents per gallon, averaging about twelve cents per gallon. 



As with cottage cheese, the most satisfactory way of 

 disposing of buttermilk is to sell it direct to the milk 

 and cream customers along the dairy route. 



Where buttermilk is intended to be used as a beverage, 

 it is important to keep its temperature below 50 F. until 

 it is consumed. 



Food Value of Buttermilk. When used as a bever- 



