248 Dried Buttermilk and Dried Whey 



skim milk are not available; in the preparation of baking powder, 

 of pure lactic acid cultures iox creameries and cheese factories, of 

 drugs, choice toilet soaps, etc. In European countries the chocolate 

 factories purchase vast quantities of skim milk powder in the manu- 

 facture of milk chocolate and allied products, and manufacturers 

 of diverse prepared food products, such as cereals, soups, noodles, 

 and vegetables, furnish additional markets for this new dairy prod- 

 uct. 



Commercial Stocks of Dried Milk.^ — Commercial stocks of 

 milk powder as reported in the Food Surveys of January 1, 1918, 

 amounted to 1 3,296,422 pounds. Of this -total the ice cream manu- 

 facturers held 19.1 per cent; warehouses, 19.4 per cent; wholesale 

 dealers, 14.8 per cent; bakers, 13.3 per cent, and retail dealers, 1.9 

 per cent. The remainder, amounting to 31.5 per cent of the total, 

 was held by a miscellaneous group of concerns, such as cheese fac- 

 tories holding 1,327,459 pounds; creameries, 712,020 pounds; con- 

 fectioners, 621,428 pounds ; ice cream manufacturers, 569,249 

 pounds, and other miscellaneous classes 929,289 pounds. 



Chapter XXVIII. 

 DRIED BUTTERMILK AND DRIED WHEY 



These by-products of the creamery and cheese factory can be 

 reduced to a powder in a similar way and by the same processes 

 and machinery as are used in the manufacture of dried milk and 

 dried skim milk. 



Dried buttermilk makes a splendid chicken feed, both for egg 

 production and for fattening chickens. It is best diluted to about 

 the original buttermilk (one part powder in ten parts water) and 

 mixed with the grain feed into a mush. Like fresh buttermilk, so 

 is dried buttermilk a wholesome, nutritious and easily digested food 

 and recommends itself especially to persons with weak digestion. 

 When properly made, buttermilk powder keeps indefinitely and may, 

 therefore, be available for immediate use at all times. 



The following analyses show the composition of buttermilk 

 powder and of the fresh buttermilk from which it was made: 



1 Food Surveys, Bureau of Markets, U. S. Dept. Agriculture, Volume I, 

 NOr 7, Special Isslue, June. 1918. 



