MANUFACTURE OF CASEIN. 3 



samples of the heated buttermilk in a glass tumbler as it comes from 

 the ejector. By varying the temperature, that which will give the 

 best results is determined. At that temperature the curd immediately 

 rises to the top, leaving a clear whey below. 



This method is based upon results obtained in devising and put- 

 ting into operation a practical method for handling the surplus 



Fig. 1. — Proper heating with the ejector gives a rapid and clear separation. Upper row 

 of beakers shows extent of separation, heating to 115° F. (46.11° C) at one, two, and 

 five minutes, while lower row shows the same thing heating to 125° F. (51.67° C.) 



buttermilk of the Grove City Creamery, Grove City, Pa., operated 

 under the supervision of the Dairy Division, United States Depart- 

 ment of Agriculture, and therefore has received a thorough trial 

 in a commercial creamery, where it is giving most satisfactory 

 results. Any creamery with similar raw material, by the applica- 



