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Utilization of Buttermilk in the form of Condensed and Dried Buttermilk¹

Blue Valley Creamery Company, Chicago, Illinois

ABSTRACT

The utilization of the great bulk of the vast volume of creamery buttermilk annually produced in the form of condensed butter milk and dried buttermilk gives promise to be of distinct economic value both to the feeder of farm animals and as a means to minimize waste of a valuable marketable by-product to the creamery.

While considerable quantities of these concentrated by-products are now being manufactured and marketed to the advantage of feeder and manufacturer, this industry is as yet in its infancy. This, together with the fact that supplies such as coal and package, also labor and transportation, are as yet abnormally high, has been a handicap that has worked against the full realization of the possibilities of maximum efficiency and of minimum cost of manufacture.

Knowledge of the comparative feeding value of these two products is as yet limited but much and extensive experimental work is in progress, the result of which promises to reveal facts of great economic value to feeder and manufacturer. Information now available indicates that the food value, digestibility and vitamine properties originally contained in the fluid buttermilk are not materially affected by the processes of condensation and drying now used in the manufacture of these products.

¹ Delivered before the Manufactures Section of the American Dairy Science Association, October 10, 1922, St. Paul, Minnesota.