RIVALS TO THE PIC.

Dominion, Volume 2, Issue 420, 1 February 1909, Page 5

RIVALS TO THE PIC.

V BY - PRODUCTS OF CREAMERIES.

USES FOR SKIMMED MILK AND WHEY. If, through the ' British- regulations; through the' low prico of -pork and bacon in England ;• and through-'.the unpopularity of pork and bacon in Now Zealand owing to tho alarming extent to which it is reported, to be ' diseased/ with vtube'rculosis,; the 'pig-keeping . industry should languish ( what other uses are 1 there to which skim milk and whey, which figures so largely ■in the food of pigs, can i bo profitably turned? • ■ ! ■ -Skim milk and - whey may be used-in tho . . manufacture -of -milk sugar, dried milk, condensed milk,''-casein, lactose, cheese, and vari- i ous beverages./ - Whether the . factories can I enter into the conversion of skim milk or i whey into these commodities is a point for I : directors to oonsider.' Possibly the Govern-| ment might, if-desirable in any- instance; assist in .the' establishment .of . soma of these ; \new- industries, ;but that .need : : bas'- not yet been ishown.- - .The proposed • dairy school should, be-an ideal-centre for solving technical difficulties in - any new ■ enterprises. : Dried" milk and condensed- milk are ■already manufactured by NeyrZealand firms, but for two such-useful products at prices . that would encourage : general -use • there should be a much-larger local-(and foroign) demand than now. exists. The public needs to be • oonvinced that. these concrete foods are as cheap and wholesome.as ordinary-milk and* boar a State,certificate of freedom from . tuberculosis;: Brief information •as to some of the: various-by-products now on. the market will-be -appropriate to - the present crisis. Dried Milk. • It is sometimes dried -milk is .-the;' t most wholesomoform i .of all the preserved. milks. One of the .chief'pfoblems en-i oountered. in ; the driod milk industry • consists".'ui thoi difficulty of; making it m a form in which, it will dissolve in .water into an exact appearance.of the original fresh milk." Experiments; have been conducted, locally to overcome the weaknesses of the industry, { and improved methods put into effect to prevent-- the valnablo-. constituents of the milk from.being injured in the process of drying. -. According to a repent paragraph ,in The . Dominion, a Cheshire company is about to start operations with a .patent process under which. it is claimed the constituents of the milk ate not. damaged in any way and the- : dried, milk is quite soluble m cold water, the addition of ,tbe right proportion of water restoring.the milk ,to its exact original state. The scope for the sale of dripd . milk that will give satisfaction - -is considerable, : and -no doubt largo quantities' would purchased for the 'various vessels - trading from - Wellington. Bakers • and confectioners, 'cocoa and- chocolate makers; surveyors and others who camp. out,. -hospitals, etc/, children's homes, and. house-pantries generally may be included in-the . list of ousers. - : Apparently ... what, is: needed, in Now Zealand 'to improve the'dried milk industry is a greater supply of 'raw*; material at reasonable rates. The high prices ruling for,- butter'and- fresh milk would -probably be a jjbarriqr in the way of-securing unskimmed" milk: at- a low 'price, but there ,seems to 'be room for tho -produetion .of.a cheap tut nutritious-dqed.'sfommed milk. Skimmed milk is -not-in any way injured by .the process of : skimming, - and posBeSses all v its valuable good elements except .-.-.the fat. -The value ,of skimmed' milk for eooking is-well' known, and; a 'dried-milk of this character..that- could - always be kept handy -on the.pantry. shelf-would be likely to.,grow .popular. ji Aifarthing.vper gallon has been mentioned asia .price tnat can be paid. ■ fqr. skim' milk for drying. Probably, a well established industry could.-pay-., more .thanthis,- rTliei.farmer has,to reckon up whether, : with , all the/ trouble, and lotber expense- with ' pigs, ,be would not'be just as well - off if the . factory., bought hisi skimmed.'milk as -well- as butter-fat and dried it. Condensed Milk. —Qondonsed.milk'is made b'four'qualities:—' From; fresh, mi]k sweetened and unsweetened and 'from skimmed milk sweetened and un- ■ sweetened*. Analyses of. these various- foods •and of fresh milk v wilp. be interesting.;> The y' are mostly averagesvof - numerous- analyses made by leading authorities .— Unskimmed Skimmed Milk. Milk Water 87.10 91 50 3.00 010 Milk Sugar ... ... 4,75 4.95 Casein 3,00 3.15 Albumen 0 40 0 42 Ash .... ' 0:75 0.78 r Unskimmed Unskimmed Milk. Milk, , ■. - Condensed;-Condensed,- ■ v.'r Unsweetened: Sweetened. Water ' 63.0 25.5 S* 11.0 10.3 Milk sugar 13.0 15.0 Cane sugar > — 35.5 Casein and albumen • 10.0 10.0 - Ash ... -2.1 2.1 , "Separated Milk, Condensed, _ - ' , Sweetened. Water ... 1 29.0 Fat , ~.. „. , ... ( ... 1.0 . Milk sugar ... - -... 15.0 .. , Cane sugar 40.0 , ■ ? . Casein and albumen- v ... ... 11.0 ! ' Ash 2.5 How It Is Condensed.: 1 , : _.Gondensed milk - is-niade. in -a! vacuum .pan.' 1 ■ The vacuum- enables: the milk -to "boil" at a - temperature :far below ordinary boiling- .: point.-.lt thus. loses, its-.moisture;-but-.does jot brown or , assume the flavour or: undergo the -chemical changes '.incidental- to boiled milk.,, of normal -milk: makes a •' -I'tjye. pyer, ;a quart of condensed milk; - : • This is rather; different from the usual con.oeption; of condensed'milk. Tho ordinary .. householder/usually .considers -it • may - lie diluted by, much more' than^three'times its . volume of water. : This over-diluting is pro- ., bably.one.reason why condensed milk-in sonie casta, has starved young babies, tho directions on •$» sometimes advising-: dilution by' 14 p/irts of water I If the skim milk were piir--7;, chased at-the rate of-Jd. per gallon; -thori.-the first cost of the material in a pint - tin of condensed skimmed millr. would be only about one.farthing. There is apparently room for a : , profitable industry in-this commodity. - Skim Milk Cheeso and Cassin. . In some parts of England cheeso made from skim milk is very popular. An inexpensive quality of wholesome nutritious cheese would no doubt find' a ready -market in New Zealand, and, open a profitable outlet for some of the skim -milk. . •; . .. - Dried .casein, ■ obtainable ■ from skim milk, ; is. an article of - oommerce for: which there-is a demand in Sydney at £30 a tori. It is made into imitation ivory or - celluloid for '..'■-! cn i' € handles,: toilet'.brush handles, -combs, - imitetion_ vulcanite for telephones, ■' etc., '.imitation.. ivory. for billiard balls or ornaments.; glaze' for'writing,, paper; artists' paints, etc.. . Tho preparation, of casein from I skim milk in a creamery- is a comparatively 1 Rimple and a largo quantity is made in 'Argentina.' .:At ithe'-Sydney -price lrientwnod,. lOOlbs. of milk would contain 'nearly ,Is. worth of casein. ' - s_ " The Casein Process. The skim ..milk (says an authority) is col■rectod in a-vat. and the curd precipitated with a mineral acid.< A mixture bf acetic and sulphunc Jcids is commonly used, and ; from ; J t-o "1- per cent, is Sufficient. When the curd has, tormed,: which will be as soon ,as the acid is- thoroughly, mixed: with the milk, the- whey is thrown off and the curd washed two or three times with warm water." It is then taken out and pressed as dry as possible, .after which it ,-is ground rather . fine in a peg .mill and then dried in an oven till perfectly dry. This' authority addsj however, that "the amount of money realised for slum milk in this way is not moro than may-be. realised wli« ifc is skilfully • fed-to'animals-: /

Milk Sugar from Whey. Whey contains chiefly:— Milk sugar, 4.3 to 5.8 per cent. Proteide, 1.0 or less per cent. Fat, 0.2 to 0 4 per cent. ' From these figures it will bo noticed how largo a quantity of milk sugar is contained in whey. Milk ,sugar' is an expensivo article to buy at the chemist's, and it is said that , its use for invalids and infants is growing very fast owing to the ease with which it is digested. If skim milk is used for extraction of the Bugar M the casein is first coagulated and removed. The water is then removed by evaporation until the crystals of sugar are formed. Various methods aro used to rid tho sugar of albumen and other impurities. Formerly this was a somewhat difhcult operation, and added considerably to tho cost of manufacture, but recent improvements have greatly reduced the expense. The final product is a white crystal powder, mildly sweot to the taste. Thus two important saleable products may bo made from skim milk. Other Products. Whey cheese is mado in North Europe, particularly by the Scandinavians. Malted milk has a limited outlet. ' Koumiss, 1 kephir: and wheyn are beverages of dietetic value made from milk'and wLey. , * In the lieht of all these various by-pro-ducts it seems that there aro good outlets for the "waste" of the creameries without the aid of the pig. -