8 BULLETIX 661, U. S. DEPARTMENT OF AGRICULTURE. 
BEMOYING DRIED CURD OR CASEIN FROM THE TRAYS. 
When the curd has been properly ground and uniformly spread 
upon the trays the finished casein comes from the drier in good 
physical condition and it can be collected easily by turning the trays 
over a bin and giving them a slight jar. If grinding and drying con- 
ditions have been unfavorable the casein does not come from the 
trays so easily, as it does not have the same granular form and has 
more tendency to stick to the screening. This is especially true in 
the case of a high-fat buttermilk curd which has not been washed 
sufficiently to remove the sugar and other soluble impurities. 
GRINDING AND PACKING CASEIN. 
It is advisable to grind and screen the casein after it comes from 
the drying tunnel in order that it may be of uniform grain and 
appearance. In the marketing of casein uniformity is of as much 
importance from the standpoint of appearance as in the case of 
other products. Grinding a coarse-grained casein makes the color 
considerably lighter, which is much desired. For grinding, a small 
burr- feed grinder gives satisfactory results and can be procured at 
small expense. The finished casein is placed in strong burlap or 
grain sacks in which it is shipped to market. Care must be taken, 
while awaiting shipment, to store the casein in a dry place where, 
if properly made, it will keep for several months. 
YIELD OF BUTTERMILK CASEIN. 
Depending upon its physical condition at the time of precipita- 
tion, 100 pounds of undiluted buttermilk juelds on the average from 
2.8 to 3.1 pounds of dried casein. Coagulated buttermilk which has 
been broken up by mechanical agitation, such as pumping or stirring, 
gives a very fine curd, much of which is liable to be lost through the 
drain cloth. In ascertaining the yield, the quantity of water added 
to the cream in rinsing the vat and utensils should be taken into con- 
sideration if correct figures are desired. In many creameries the 
cream is diluted with an unnecessarily large quantity of water before 
it reaches the churn, and in such instances the yield of casein, based 
on the actual weight of the diluted buttermilk, is considerabl} T lower. 
COST OF MANUFACTURE. 
Xo definite figures can be given on the cost of manufacturing, as 
cost-accounting data were not kept when a sufficient quantity of 
buttermilk was handled to give results applicable to ordinary cream- 
ery conditions. The cost of making is governed largely by the volume 
of business. When, in order to take care of surplus material, only 
