SKIMMILK-BUTTERMILK 155 
be run through a strainer consisting of one thickness of 
cheese cloth to remove any unbroken curd clots. 
Bottling. After it is strained the buttermilk is bottled 
or put in tin cans holding from one to five gallons, after 
which it is placed in the refrigerator where it is held until 
ready for delivery. 
Marketing Skim-milk Buttermilk. In trying to sell 
skimmilk-buttermilk it is necessary in the first place, to ex- 
plain that this product, when made as herein described, is 
almost identical with the highest grade of natural butter- 
milk, both in composition and physical properties, and, 
therefore, in palatability and wholesomeness. Indeed, it 
is not thought possible under average conditions to secure 
natural buttermilk of as uniform a quality or as fine a 
flavor as can be obtained from skim-milk. When these 
facts are explained to dealers and consumers, any preju- 
dices which might exist against this so-called artificial 
product are certain to vanish. 
The dealers in buttermilk should be furnished with 
attractive signs, calling attention to the fact that the 
product is for sale by them. Buttermilk is not found at 
all soda fountains, and unless conspicuous signs are 
posted at these places, the public may not call for it. 
Buttermilk may readily be sold to drug stores, restau- 
rants, hotels and boarding houses at from ten to thirty 
cents per gallon, averaging about twelve cents per gallon. 
As with cottage cheese, the most satisfactory way of 
disposing of buttermilk is to sell it direct to the milk 
and cream customers along the dairy route. 
Where buttermilk is intended to be used as a beverage, 
it is important to keep its temperature below 50° F. until 
it is consumed. 
Food Value of Buttermilk. When used as a bever- 
