Condensed; Milk and Miek Powder 105 



to the product as a food, the addition o>f caustic alkalies in quanti- 

 ties sufficient to neutralize most of the acid in buttermilk is detri- 

 mental to the wholesomeness of the finished product. 



Finally, there is no good reason, why the grainy condensed but- 

 termilk should be less acceptable to the consumer or the chicken 

 feeder than a paste-like product with a smooth body. 



Chemical Composition of Condensed Buttermilk. — The com- 

 position of condensed buttermilk naturally varies with the compo- 

 sition of the original buttermilk and the degree of concentration. 

 Since these two factors are not constant, the composition of the 

 finished product may vary within comparatively wide limits. 



The following analyses show the composition of two samples 

 of condensed buttermilk : 



Composition of Condensed Buttermilk 



Total 101.28 97-34 



Uses of Condensed Buttermilk. — Most of the condensed but- 

 termilk is sold to chicken feeders. It brings from four to six cents 

 per pound. 



Condensed buttermilk has also found a limited demand as 

 human food. It is claimed to be a most wholesome, readily digest- 

 ible, nutritious and palatable food. Its wholesomeness and digest- 

 ibility are attributed to its high lactic acid content. It is best put 

 on the market in glass bottles. Its keeping quality is enhanced by 

 the high per cent, of lactic acid it contains. 



