194 Condensed Milk and Mii,k Powder 



It has become a most valuable dairy product and its uses are mani- 

 fold. It is used in the consumer's kitchen, in bakeries and con- 

 fectioners' establishments, in the manufacture of ice cream, fer- 

 mented milk beverages, and starters for cream ripening where milk 

 and skim milk are not available; in the preparation of baking 

 powder, of pure lactic acid cultures for creameries and cheese 

 factories, of drugs, choice toilet soaps, etc. In European countries, 

 the chocolate factories purchase vast quantities of skim milk pow- 

 der in the manufacture 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 product. 



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. 



