100 MARKET DAIRYING 



age, buttermilk is usually appreciated only for its palata- 

 bility. Aside from this, however, it has a high dietetic, 

 as well as high medicinal, value. In certain diseases, 

 especially those affecting the alimentary tract, buttermilk 

 is considered indispensable. Its nutritive value is high, 

 two quarts being approximately equal to one pound of 

 good beefsteak. 



Buttermilk From Pasteurized Skim=milk. The best 

 buttermilk is obtained by adding the starter to pasteurized 

 skim-milk. Under such conditions the entire skim-milk 

 becomes virtually a starter or pure culture of lactic acid 

 bacteria. This not only means a better flavor but also 

 insures freedom from pathogenic organisms. Pasteuriza- 

 tion also lessens the tendency for the whey to separate. 



