146 Condensed Whey 



A more rapid method of making primost is to evaporate the 

 whey in the vacuum pan. When the syrup has reached the 

 desired density it is drawn off, allowed to cool and pressed into 

 bricks. The product has a yellowish-brown color, gritty texture 

 and sweetish taste. The evaporation of whey in vacuo is as yet 

 a rare practice and the demand for the finished product is very 

 limited. 



Experiments with the "Continuous Concentrator" have 

 demonstrated that condensed whey of good quality can readily 

 be prepared with this machine. The concentration can be carried 

 as far as IS to 1 ; whey so condensed escapes from the concen- 

 trator still in liquid form, but changes to a solid upon cooling, 

 the milk sugar in this supersaturated solution crystallizing com- 

 pletely. If made of sour whey, the product thus obtained has a 

 splendid clean and sharp acid flavor. This product promises to 

 have excellent dietetic properties, and also to lend itself admirably 

 for cooking purposes. 



