18 BULLETIN 661, U. S. DEPARTMENT OF AGRICULTURE. 



Table 1. — Effect of fat content of buttermilk on 8tn ngth of casein. 



Buttermilk 





















Times 

 curd 



Acidity 

 oi drain 



Prying 

 tempera- 



Fat in 

 butter- 



Casein 

 required. 









Lot No. 



Portion 

 No. 



Acidity. 



washed. 



water. 



ture. 



milk. 







Per cent. 





Per cent. 



°F. 



Per cent. 



Grams. 



56.17 



17A 



0.95 



4 



0.035 



130 



1.2 



12 



.V.. 17 



17B 



1.00 



3 



.20 



130 



.07 



10 



56.30 



30A 



.85 



4 



.015 



130 



.02 



9 



;,r,.:;[ i 



30 B 



.88 



4 



.015 



130 



.30 



10 



56.53 



;,:;l> 



.67 



4 



.09 



125 



.05 



9 



56.53 



53D 



.70 



4 



.07 



125 



.50 



10 



56.53 



53 A 



.07 



4 



.10 



165 



.05 



9 



56.53 



53C 



.70 



4 



.06 



165 



.50 



11 



56.55 



55A 



.82 



4 



.02 



125 



.07 



8 



56.55 



55C 



.82 



4 



.01 



125 



.32 



9+ 



56.55 



55B 



.83 



4 



.02 



160 



.07 



8 



56.55 



55D 



.83 



4 



.01 



160 



.32 



9 



56.58 



58A 



.87 



4 



. .02 ■ 



125 



.00 



9 



56.58 



58B 



.86 



4 



.02 



125 



.27 



9 



56.62 



62A 



.80 



4 



.015 



125 



.04 



7 



56.62 



62B 



.SO 



4 



.02 



125 



.35 



8 



• 50.64 



04A 





4 



.03 



125 



.11 



7 + 



50.04 

 50.04 

 50.04 

 50.71 

 50.71 

 50.71 

 50.71 

 50.72 

 50.72 

 56.73 



50. 73 

 56.73 

 56.73 



50. 74 

 50.74 

 56.84 

 50.84 

 50.84 

 56.84 

 56.87 

 56.87 

 50.87 

 50.87 



G4B 

 04C 

 04D 

 71 A 

 71C 

 71B 

 71D 

 72A 

 72C 

 73A 

 73C 

 73B 

 73D 

 74A 

 74C 

 84A 

 84C 

 84B 

 84D 

 87A 

 87C 

 87B 

 87D 





4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 4 

 

 

 

 

 3 

 3 

 

 



.03 

 .04 

 .03 

 .00 

 .07 

 .10 

 .07 

 .04 

 .05 

 .02 

 .00 

 .02 

 .01 

 .01 

 .02 

 .46 

 .38 

 .37 

 .40 

 .05. 

 .03 

 .48 

 .41 



125 



160 

 100 

 125 

 125 

 175 

 175 

 125 

 125 

 125 

 125 

 108 

 108 

 125 

 125 

 126 

 126 

 162 

 162 

 126 

 126 

 126 

 126 



.28 



.11 



.28 



.08 



.30 



.08 



.30 



.08 



.30 



.20 



.80 



.20 



.80 



.2 



.8 



.17 



.50 



.17 



.50 



.28 



.83 



.28 



.75 



7 



8 



8 



84- 



9 



8 



9 



7 



8+ 



8+ 



9 + 



9 

 10 



7 + 



9- 



8 

 10 



8 

 10+ 



8- 



9- 



8+ 



9 

















































Table 1 shows the comparative strength of different lots in terms 

 of grams of casein required to hold the coating mixture properly. 

 If it is assumed that the difference in strength is caused entirely by 

 the extra fat content we find that in lot 56.17 the low-fat butter- 

 milk casein was 20 per cent stronger than the higher-fat buttermilk, 

 while in lot 5G.30 the difference in strength in favor of the low-fat 

 buttermilk casein was 11 per cent. The greater strength shown by 

 the low-fat buttermilk casein in practically all instances is more 

 significant when it is considered that the high-fat buttermilk casein 

 showed decreased strength together with poorer handling qualities. 

 The increased quantity of fat has a detrimental effect upon the 

 physical working qualities of the dissolved casein, producing a thin, 

 weak-bodied solution of greatly reduced viscosity which upon cooling 

 has a tendency to become a greasy mixture of poor spreading qualities. 



Having in view trying out the effect of increased fat content with a 

 high drying temperature as compared with a low temperature, lots 



