FERMEXTED MILKS 



-OJ 



Artificial Buttermilk. — Xatural Ijuttermilk fr(jm fresh 

 cream ripened with a lactic cuhure is perhaps the Ijcst 

 qualit}' of tlris prtjduct that can Ijc secured; but in man}- 

 places tliis cannot be obtained at an\" {jrice. IMucli (jf tlie 

 buttermilk of to-da\' lias undesiraljle lla^^ors in it. Ik-cause 



Fig. 46. — Pru,i;re5S milk fcrnuTilirm machiiK-. 



of this fact, preparations are now found on the market 

 which haA-e all the characteristics <if ,2;ood buttermilk, but 

 are not bv-products of Initter making. These preparations 

 are made of whole milk, of partly skimmed milk, or of 

 wholly skimmed milk. A method of making a so-caUed 

 " skim-milk buttermilk " is as follows: 



