330 Drigp BurreRMILK AND Driktp Wuky 
use. Considerable quantities are used by market milk dealers for 
“reconstituting” milk for market milk purposes, especially at times 
of shortage of the fluid milk supply. Large quantities of whole milk 
powder are absorbed also by chocolate factories in the manufacture 
of milk chocolate, the butterfat being one of the essential com- 
ponents on which the milk chocolate depends for its superior 
smoothness and flavor. 
Skim milk powder is used in the consumer’s kitchen, in baker- 
ies and confectioners’ establishments, in the manufacture of ice 
cream, fermented milk beverages, and starters used for cream ripen- 
ing where milk and skim milk are not available; in the preparation 
of baking powders, of pure cultures of lactic acid bacteria, of drugs, 
choice toilet soaps, ete. In European countries the chocolate fac- 
tories purchase vast quantities of skim milk powder in the manu- 
facture of milk chocolate and allied products, and manufacturers of 
diverse prepared food products, such as cereals, soups, noodles, and 
vegetables, furnish additional markets for this valuable dairy 
product. 
CuHarTErr XXVITI. 
DRIED BUTTERMILK AND DRIED WHEY. 
These by-products of the creamery and cheese factory can be 
reduced to a powder in a similar way and by the same processes 
and machinery as are used in the manufacture of dried milk and 
dried skim milk. 
Dried buttermilk makes a splendid chicken feed, both for egg 
production and for fattening chickens, and it is used also to make 
up a part of the ration for feeding hogs and young stock. It is best 
diluted to about the original buttermilk (one part powder in ten 
parts water) and mixed with the grain feed to a mush. 
Like fresh buttermilk, so is dried buttermilk a wholesome, nu- 
tritious and easily digested food and recommends itself especially to 
persons with weak digestion. When properly made, buttermilk 
powder keeps indefinitely and may, therefore, be available for im- 
mediate use at all times. 
The following analyses show the composition of buttermilk 
powder and of the fresh buttermilk from which it was made: 
