MANUFACTURE OF CASEIN. 6 
samples of the heated buttermilk in a glass tumbler as it comes from 
the ejector. By varying the temperature, that which will give the 
best results is determined. At that temperature the curd immediately 
rises to the top, leaving a clear whey below. 
This method is based upon results obtained in devising and put- 
ting into operation a practical method for handling the surplus 
1 
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1 
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1 t 
iw •• 
7 
7 
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Fig. 1. — Proper heating with the ejector gives a rapid and clear separation. Upper row 
of beakers shows extent of separation, heating to 115° F. (46.11° C.) at one, two, and 
five minutes, while lower row shows the same thing heating to 125° F. (51.67° C.) 
buttermilk of the Grove City Creamery, Grove City, Pa., operated 
under the supervision of the Dairy Division, United States Depart- 
ment of Agriculture, and therefore has received a thorough trial 
in a commercial creamery, where it is giving most satisfactory 
results. Any creamery with similar raw material, by the applica- 
