NI 
CoNDENSED BurrERMILK 17 
and its use for feeding purposes is rapidly growing. Buttermilk 
not only contains protein and carbohydrates of high quality and 
ereat digestibility, but it has biological properties that stimulate 
growth and gain in weight. and it exerts a physiological action 
that makes for a healthy condition of the intestines, because 
of its lactic acid content. 
Chicken feeders have found it invaluable in their efforts to 
accomplish maximum growth and gain in weight of the growing 
chicks, and because of the superior quality of the meat of butter- 
milk-fed fowl. And extensive experiments with laying hens 
have conclusively demonstrated that buttermilk makes for in- 
creased egg production. 
For similar reasons buttermilk, when properly balanced with 
other feed, is a most valuable hog feed. In fact it is the founda- 
tion of a good hog and is becoming a more and more indis- 
pensable part of the ration for growing pigs and fattening hogs. 
Composition of Buttermilk.' 
From Ripened Cream From Sweet Cream 
Constituents = sich 5 
Sees sighs a as ge eis mane ; ee mond 
Waters a 90.6 | 90.93} 90.5 | 90.39} 91.30 | 89.74] 90.98 
Pea te eterna es Al 31 2 0 50 1.21 ele 
= panes o) 
Mbanni 20) a |} 387] 33) 360] 350] 328] 3.51 
Milk Sugar...) 44) 458) 5.3 | 4.06] ) rool, +4? 
Lactic Acid..| 6 75 | | EN 61 
ANSTy saetes.c wie 7 81 of 80 70 9 vis) 
Specific gravity of sweet-cream buttermilk 1.0331. 
Specific gravity of sour-cream buttermilk 1.0314. 
Caloric value 165. 
Since the great bulk of butter is manufactured during the 
summer season, the main supply of buttermilk is confined to the 
summer months. In summer the output ef buttermilk far exceeds 
the demand for this product and much of it goes to waste for 
lack of a suitable market for it. In winter, on the other hand, 
the output of buttermilk is small and insufficient to supply the 
demand. 
1 Hunziker, The Butter Industry, 1920. 
