106 Condensed Milk and Milk Powder 



CONDENSED WHEY, MYSEOST, OR PRIMOST 



The condensing of whey is a practice which originated in 

 Scandinavia. The original process consisted of straining the whey 

 into a kettle or large open pan over a fire. '^The albuminous ma- 

 terial that precipitates and rises to the surface is skimmed off." The 

 whey is evaporated as rapidly as possible with constant and thorough 

 stirring. When it has reached about one-fourth of its original vol- 

 ume the albumin previously skimmed off is returned and stirred 

 thoroughly to break up all possible lumps. When the whey has 

 attained the consistency of thickened milk it is poured quickly into 

 a wooden trough and stirred with a paddle until cool, to prevent 

 the formation of large sugar crystals. It can then be molded 

 into the desired form for market. 



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. 



1 United States Department of Agriculture, Bureau of Animal Industry, Bulletin No. 105 



