MANUFACTURE OF CASEIN. 



21 



(54.44° C.) is satisfactory for quick drying and should have no 

 injurious effect upon the quality of the casein. 



Table 3. — Effect of drying temperature on strength of casein. 



Buttermilk. 

















Times 

 curd 



Acidity 

 of drain 



Fat in 

 butter- 



Drying 

 temper- 



Casein 

 required. 







Lot No. 



Portion 

 No. 



washed. 



water. 



milk. 



ature. 









Per cent. 



Per cent. 



o F 



Grams. 



56.15 



15A 



4 



0.07 



0.35 



125 



9 



56.15 



15B 



4 



.07 



.35 



150 



9 



56.16 



16A 



4 



.02 



.60 



130 



8 



56.16 



16B 



4 



.02 



.60 



160 



9 



56.20 



20B 



4 



.14 



.01 



125 



9 



56.20 



20C 



4 



.14 



.01 



93 



9 



56.23 



23A 



4 



.005 



.13 



130 



9 



56.23 



23 B 



4 



.005 



.13 



100 



9+ 



56.53 



53A 



4 



.10 



.05 



165 



9 



56.53 



53 B 



4 



.09 



.05 



125 



9 



56.53 



53C 



4 



.06 



.50 



165 



11 



56.53 



53D 



4 



.07 



.50 



125 



10 



56. 55 



55A 



4 



.02 



.07 



125 



8 



56.55 



55B 



4 



.02 



.07 



100 



. 8 



56.64 



64A 



4 



.03 



.11 



125 



7+ 



56.64 



64C 



4 



.04 



.11 



160 



S 



56.64 



64 B 



4 



.03 



.28 



125 



7 



56.64 



64D 



4 



.03 



.28 



1G0 



8 



56.71 



71A 



4 



.06 



.08 



125 



8+ 



56.71 



71 B 



4 



.10 



.08 



1"5 



8 



56.71 



71C 



4 



.07 



.30 



125 



9 



56.71 



71D 



4 



.07 



.30 



175 



9 



56.73 



73A 



4 



.02 



.20 



125 



8+ 



56.73 



73B 



4 



.02 



.20 



168 



9 



56.73 



73C 



4 



.00 



.80 



125 



9 + 



56.73 



73D 



4 



.01 



.80 



168 



10 



Table 3 shows the effect of the drying temperature upon the 

 strength of the casein. There are no apparent differences in 

 strength from low-fat buttermilk ; but with the higher-fat buttermilk 

 a difference in strength, attributable to the higher-drying tempera- 

 ture, is noted. No apparent differences in strength show up consist- 

 ently with the low-fat buttermilk due to the high drying tempera- 

 ture. While the differences in strength of the high-fat portions of 

 buttermilk in Lots 56.53, 56.64, 56.71, and 56.73 do not show* up so 

 markedly as would be expected, they nevertheless indicate clearly 

 ihe weakening effect which a high drying temperature has upon the 

 quality of casein from buttermilk high in fat. 



PRECIPITATING TEMPERATURE. 



The temperature of precipitating the curd is not of great im- 

 portance, as the range of heat which may be used in obtaining a 

 rapid and clear separation of curd from whey does not permit a 

 temperature high enough materially to affect the quality of the 

 casein. Precipitation of the curd is accomplished within certain 

 limits which, if exceeded, will fail to give the characteristic separa- 

 tion desired. A high precipitating temperature, particularly with 

 buttermilk of high acidity, causes the mixture to reemulsify, thus 



