MANUFACTURE OF CASEIN. 
21 
(54.44° C.) is satisfactory for quick drying and should have no 
injurious effect upon the quality of the casein. 
Table 3. — Effect of drying tan pent hire on strength of casein. 
Buttermilk. 
Times 
curd 
Acidity 
of drain 
Fat in 
butter- 
Drying 
temper- 
Casein 
required. 
Lot No. 
Portion 
No. 
washed. 
water. 
milk. 
ature. 
Per cent. 
Per cent. 
o F 
Grams. 
56.15 
15A 
4 
0.07 
0.35 
125 
9 
5(5. 15 
15B 
4 
.07 
.35 
150 
9 
56.16 
16A 
4 
.02 
.60 
130 
8 
56. 16 
16B 
4 
.02 
.60 
160 
9 
56. 20 
20B 
4 
.14 
.01 
125 
9 
56. 20 
20C 
4 
.14 
.01 
93 
9 
56. 23 
23A 
4 
.005 
.13 
130 
9 
56.23 
23B 
4 
.005 
.13 
160 
9+ 
56.53 
53A 
4 
.10 
.05 
165 
9 
56. 53 
53 B 
4 
.09 
.05 
125 
9 
56. 53 
53C 
4 
.06 
.50 
165 
11 
56.53 
53D 
4 
.07 
.50 
125 
10 
56. 55 
55A 
4 
.02 
.07 
125 
8 
56. 55 
55 B 
4 
.02 
.07 
160 
8 
56.64 
64A 
4 
.03 
.11 
125 
7+ 
56. 64 
64C 
4 
.04 
.11 
160 
8 
56.64 
64B 
4 
.03 
.28 
125 
7 
56.64 
64D 
4 
.03 
.28 
160 
8 
56.71 
71A 
4 
.06 
.08 
125 
8+ 
56.71 
71B 
4 
.10 
.08 
F5 
8 
56.71 
71C 
4 
.07 
.30 
125 
9 
66.71 
71D 
4 
.07 
.30 
175 
9 
56.73 
73A 
4 
.02 
.20 
125 
8+ 
56.73 
73B 
4 
.02 
.20 
168 
9 
56.73 
73C 
4 
.00 
.80 
125 
9+ 
56.73 
73D 
4 
.01 
.80 
168 
10 
Table 3 shows the effect of the drying temperature upon the 
strength of the casein. There are no apparent differences in 
strength from low-fat buttermilk ; but with the liigher-f at buttermilk 
a difference in strength, attributable to the higher-drying tempera- 
ture, is noted. No apparent differences in strength show up consist- 
ently with the low-fat buttermilk due to the high drying tempera- 
ture. While the differences in strength of the high- fat portions of 
buttermilk in Lots 56.53, 56.64, 56.71, and. 56.73 do not show 1 up so 
markedly as would be expected, they nevertheless indicate clearly 
ihe weakening effect which a high drying temperature has upon the 
quality of casein from buttermilk high in fat. 
PKECIPITATING TEMPERATURE. 
The temperature of precipitating the curd is not of great im- 
portance, as the range of heat which may be used in obtaining a 
rapid and clear separation of curd from whey does not permit a 
temperature high enough materially to affect the quality of the 
casein. Precipitation of the curd is accomplished within certain 
limits which, if exceeded, will fail to give the characteristic separa- 
tion desired. A high precipitating temperature, particularly with 
buttermilk of high acidity, causes the mixture to reemulsify, thus 
