Condensed Buttermilk 141 



When properly operated, the continuous concentrator yields 

 a product of excellent flavor and good quality. Contrary to 

 popular assumption, that milk exposed to so hot a heating surface 

 (40 to 50 lbs. steam pressure which equals a temperature of 

 about 260° F. to 280° F., develops a pronounced cooked flavor, 

 this product is remarkably free from this off-flavor, its solubility 

 is not materially affected, and its body is smooth. 



Chapter XV. 

 CONDENSED BUTTERMILK 



The value of buttermilk as a chicken feed is rapidly gaining 

 recognition. Buttermilk, similar to skim milk and whole milk, 

 is a highly satisfactory feed for fattening chickens. Its value 

 is enhanced by the superior quality of the meat from butfermilk- 

 fed chickens and by increased egg production of laying hens. 

 For similar reasons buttermilk which is the foundation of a good 

 hog, is becoming a more and more indispensable part of the ration 

 fed to pigs and hogs. 



Since the great bulk of butter is manufactured during the 

 summer season the main supply of buttermilk is confined to the 

 summer months. In summer the output of buttermilk far exceeds 

 the demand for this product and much of it goes to waste for 

 lack of a suitable market for it. In winter, on the other hand, 

 the output of buttermilk is small and insufficient to supply the 

 demand. 



In order to stop this waste of buttermilk in summer, to utilize 

 It economically and profitably and to equalize the supply 

 throughout the year, some of the large creameries of the country 

 have found it practicable and profitable to condense the surplus 

 buttermilk. Information from chicken feeders and hog feeders 

 shows that, when re-diluted to the consistency of the original 

 buttermilk, this condensed buttermilk gives equally as satis- 

 factory results as the fresh buttermilk. 



Manufacture. — There are many methods whereby butter- 

 milk can be and is being reduced in volume. The most common 

 ones are : Separation of whey by gravity, evaporation in vacuo, 

 evaporation by blowing hot air through it, evaporation by the 

 continuous concentrator, centrifugal separation. 



