CONDENSED BurrERMILK 185 
whey into a kettle or large open pan over a fre. “The albumi- 
nous material that precipitates and rises to the surface is skim- 
med off."' The whev is evaporated as rapidly as possible with 
constant and thorough stirring. When it has reached about one- 
fourth of its original volume the albumin previously skimmed 
off is returned and stirred thoroughly to break up all possible 
lumps. When the whey has attained the consistency of thick- 
ened milk it is poured quickly into a wooden trough and stirred 
with a paddle until cool, to prevent the formation of large sugar 
crystals. It can then be molded into the desired form for 
market. 
A more rapid method of making primost is to evaporate the 
whey in the vacuum pan. When the svrup has reached the 
desired density it ts drawn off, allowed to cool and pressed into 
bricks. The product has a vellowish-brown color, gritty texture 
and sweetish taste. The evaporation of whey in vacuo is as yet 
a rare practice and the demand for the finished product is very 
limited. 
Experiments with the “Continuous Concentrator” have 
demonstrated that condensed whey of good quality can readily 
be prepared with this machine. The concentration can be car- 
ried as far as 15 to 1; whey so condensed escapes from the con- 
centrator still in liquid form, but changes to a solid upon cool- 
ing, the milk sugar in this supersaturated solution crystallizing 
completely. [i made of sour whey, the product thus obtained 
has a splendid clean and sharp acid favor. This product prom- 
ises to have excelent dietetic properties, and also to lend itself 
admirably for cooking purposes. 
1 United States Department of Agriculture, Bureau of Animal Industry, 
Bulletin No. 105. 
