| OCR Text |
Show USE FOUND FOR BUTTERMILK 6lncs It Results In Utilization ol Largs Quantities of Waste Is Worthy of Mention. In the recent bulletins from the Wisconsin Wis-consin experiment station the making mak-ing of cheese from buttermilk Is pretty pret-ty fully described, says Hoard's Dairy-nan. Dairy-nan. This caused somewhat of a stir In the dairy world, and alnce It results re-sults In the utilization of large quantities quanti-ties of buttermilk wasted every year It is well worthy of consideration. It makes a very acceptable cheese sandwich, sand-wich, and the profit In the enterprise will depend entirely upon whether or not a steady market can be developed for it. Ut'lng a perishable product, very much like cottage cheeae. U wtfl keep only a few day. The fact ol the mtter Is there Is very tittle difference dif-ference between buttermilk cheeae and cottage cheese, except that lbs former has a buttermilk flavor. Packing and selling tbls cheese re fiutres special attention, alnce the pub Ic Is not familiar with the product It may be shipped In butter tubs and retailed in auper palls or other small packages. It will keep for a week or ten days In a tempearture of SO to 60 degrees, but It can be kept longer II the temperature Is lowered to 32 degrees de-grees or below. It has been sold at 1 to 6 centa a pound at the factory and retailed at 7 to 12 tt centa. If color is desired this may be secured by add ing cheese coloring aa used In cheddat cheese. The making of this buttermilk cheese is Inexpensive, aa the drainage racks, syphons, etc.. can be constructed con-structed by anyone. When only a very small amount Is desired the ordinary utensils of a creamery can be utilized. |
