Condensed Milk and Milk Powder 195 



composition of buttermilk powder 



1 The buttermilk of which the composition is shown in the above 

 table was made at the plant of the Buffalo Foundry and Machine 

 Company, Buffalo, N. Y., under the supervision of the writer. The 

 machine used was of the Passburg type. The buttermilk was fur- 

 nished by Schlosser Bros., of Frankfort, Indiana. This batch of 

 buttermilk happened to be abnormally high in butterfat; therefore 

 the large butterfat content of the finished product. The iron found 

 in the dried buttermilk is probably due to the fact that the drying 

 drum of the desiccator was of iron and was acted upon by the 

 high per cent, of lactic acid. About thirty pounds of steam pressure 

 were used in the drying drum, the temperature in the vacuum 

 chamber was 125 degrees F. and the vacuum twenty-five to twenty- 

 six inches of the mercury column. 



This buttermilk powder had a nice, clean, acid taste, it was 

 much relished by all who sampled it and, when fed to chickens for 

 fattening, produced satisfactory gains in weight. 



Whey powder is manufactured in a similar manner. Its chief 

 value lies in its usefulness in the diet of infants and invalids, with 

 whom the consumption of casein produces digestive disturbances. 

 Since fresh whey is often not obtainable, the whey powder, the good 

 keeping quality of which permits of keeping it on hand, furnishes 

 an admirable substitute. 



The chief objection to these desiccated dairy by-products, such 

 as dried skim milk, dried buttermilk, and dried whey, is that the 

 cost of reducing them to dryness is somewhat out of proportion 



1 Hunziker, Indiana Agricultural Experiment Station, Twenty-sixth Annual Report, 1913 



