CONDENSED BuvrreRMILK 183 
tion as represented by the “Continuous Concentrator” and the 
“Ruff Condensing Evaporator.” These methods have proven 
a commercially practical proposition. EXperiments have demon- 
strated that a condensed buttermilk of very good quality and ot 
the desired degree of concentration can be made by the use of 
these continuous machines. In fact some of the condensed but- 
termilk on the market is their product and it is probable that 
the future will see many of these machines installed and in opera- 
tion im creameries for the purpose of condensing buttermilk. 
See also “Condensing Milk by the Continuous Process,” Chap- 
ter XIV. 
Packing.—The condensed buttermilk is filled into barrels, 
holding about 600 pounds of the finished product. Second hand 
vlucose barrels or copra barrels are generally used for this pur- 
pose. Buttermilk intended for bakeries, confectioners and 
other channels of human consumption, should be filled into new 
barrels. The barrels should be thoroughly rinsed and steamed out 
before use and it is advisable to treat them on the inside with 
sodium silicate. 
The barrels are filled with the condensed buttermilk while 
hot and direct from the pan or other condenser. If allowed to 
cool, the condensed buttermilk would be too thick to “run.” 
Storage.—The barrels filled with the condensed buttermilk 
are stored at ordinary ware house temperature. If made from 
properly soured buttermilk, condensed at the ratio of not less 
than 4:1, and if the barrels are filled completely full and sealed 
tightly, the product will keep in good condition, without mold- 
ing and without appreciable deterioration for many months 
without artificial refrigeration. 
In remnant barrels or in barrels which are subsequently 
opened and from which a portion of the contents has been 
removed, the buttermilk molds rapidly on the surface and spoils, 
because of exposure to air. This can be largely prevented by 
“slapping” a piece of heavy paper (wrapping paper), large 
enough to cover the entire exposed surface, on the top of the 
remaining contents. The condensed buttermilk being of a pasty 
consistency forms a tight seal with the paper, shutting out the 
air, and retarding molding and decomposition. 
The above statements concerning the keeping quality of 
