1&4 CONDENSED Bure RMILK 
condensed buttermilk refer only to the produet resulting from 
evaporation of a portion of the water, such as condensing in the 
vacuum pan, or by the continuous concentrators and evapora- 
tors. Where the reduction in volume is accomplished by re- 
moving a portion of the whey, either by gravity or by centrifugal 
separation, the finished product lacks in keeping quality, it will 
spoil in a few weeks after manufacture, if held at ordinary tem- 
peratures. ‘The reason for this lies in the fact that with the 
removal of the whey, the finished product is also deprived of 
much of the lactic acid. There is not high enough a percentage of 
acid left im it to preserve it. 
Composition of Commercial Condensed Buttermilk. 
Total’ Solidseci3. 55 oe 36 per cent to 40 per cent 
NEL De Is ean kei alte oe 60 Y “64 be 
1S ee eae ei mae eerie ire Cem er 1 a) ee 7s 
PEGI ars gaan 12 a eas ~ 
Milk: Sugar.2225 dens 16 7 ara) 
AGI“ ncn ppcaseua ed 2 pomees| z 
BAS lives Pettey es aes ine Scans: 
Calorie Values. s3.4 600 to 700 
Markets.—The evreat bulk of condensed buttermilk manu- 
factured in the United States is sold to chicken feeders and for 
hog feeding. ‘The price obviously fluctuates with season, local- 
ity and supply and demand. During the first six months of 1920 
it averaved about 4.5 cents per pound. 
Considerable quantities of condensed buttermilk are also 
absorbed by bakeries and manufacturers of diverse prepared 
food products. ‘Phe price received during the first six months 
of 1920, for condensed buttermilk sold to bakeries, ete., aver- 
aged about 8.5 cents per pound. 
Annual Output of Condensed Buttermilk in United States. 
—As previously stated the manufacture of condensed buttermilk 
is rapidly growing. In 1918 the total output amounted ta 
6,534,023 pounds; in 1919 it was 22,535,580 pounds. 
CONDENSED WHEY, MYSEOST, OR PRIMOST. 
The condensing of whey is a practice which originated in 
Scandinavia. ‘The original process consisted of straining the 
