HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Guthrie, E. S. Search for Related Content PubMed Articles by Guthrie, E. S.

The Vogt Method of Manufacturing Flake Buttermilk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

The Vogt method of making flake buttermilk was discovered by Gerald Vogt, Assistant Superintendent of the Cohocton plant of the Wetmiller Dairy and Farm Products Company, Inc., Cohocton, New York. It is a simple method of forming flakes or granules of butter in buttermilk that can be employed on either a small or a large scale. It consists of spraying melted butter into cold cultured buttermilk during constant agitation.

Details of Manufacture

The first step in the manufacture of this product is to make a superior cultured buttermilk. In the manufacture of cultured buttermilk, it is desirable to select good skimmilk. Then, usually, salt should be put into the skimmilk at the rate of two to four ounces per ten gallons of skimmilk. The purpose of adding the salt is to improve the flavor and to make a smoother, or less lumpy buttermilk. At this point the skimmilk should be pasteurized by heating to a temperature of approximately 190° F. for 30 minutes, after which it should be cooled to a holding temperature of about 70° F., when it must be inoculated with a good starter.