FOOD VALUE OF WHEY.

Dominion, Volume 3, Issue 710, 8 January 1910, Page 8

FOOD VALUE OF WHEY.

.: ' ~;ITS .GOOD:'SiDE.;. . ...;■'. ''':■ ■ Though. ls T qw.Zealand suppliers to but-ter-fa'otofies are' inclined to'-'chaff- their neighbours who .supply' to cheese', factories, .'.about, the,, high."value they set t on the;'.watery: whey,- there :are still some authorities; who are willing to ] defend it.';'Oneof- these,writing.in.-the "Farmer ■ and : Stockbreeder," - lias, the following *to I'say '..concerning ; skimmed . milk V and whey:— .■■-,-• •' : :;'. • --.- ;■-,.'.; -' . ' ":; Separated or: skimmed milk has many ! valuable properties, which, / however, I meet -wit'n but little recognition. .In liany cheese-making districts, where: these , by-products : are necessarily produced in lnrge'quantities, a large supply becomes available, and forms a most useful article .of:- food '.for children.... It ■is greatly appreciated in this. form/, and, being avail-, able-: in such, , -large quantities, it practically supplants :water in the. children's diet. - When consumed ,in this: mariner it..vhas -.decidedly nourishing qualities,: this' faot being , amply tesMed to by. the physical ■ fitness' of thqs«. who number, it among...their daily articles of food. '; . v vThe;. growing importance" of live stock interests , has. given an additional stimulus.ito the .use-, of skimmed milk. 'Little attention-was" given, to the.claims of this article' of. food at ,'6ne . time,■', for it. was thought that the,abstraction of.the milk-, fat by '-.the separator effectually •: fobbed it. of any nutritive value. ■- This,'"however, is. not by any means, the case. According /-to. , 'M'Connell, ..tho following figures , given in.; his ."Agricultural Note. 800k". , .-show' the percentage 'composition l ,of separated. milk' and skimmed milk:—. ''■'■::i".'y.'. .':, : - : >■"■:: ; ' -Separated . Skim,." ; ■'••. /-■■■.,"'/,:. -.-V::: Milk- '.v •';- ■'.'■--; Wate r :> .....:....i...M...;:30.8 .'. : 80.0 .- "■ < Albuminoids ; -....:.i.,../ 3.6 ; . ,3.7, > i ;Pat '0.2/:. 0:8 .;- .. Milk 'sugar .•'.•..;.. 5.1': :i.B ■■..•'.. ■ ; ;' : -vA5h..;.;.....;..........:.....:cq; ,':0.7 ;, ■:;;;. -:>:.;; : '.■^■. :" lOO.o". -lOO.br;; ,:.:lt >wili.' thus be 'seen; that,; although the i; bntter-fat,-percentage ",'q£ milk ' falls belo\y;. l ! ':per cent.,,'the ', prppbrfion. of milk-sugar , to lactose is an-, altered,•■moreover,,.the .percentage' of al-. buminoids or ■ nitrbgshpus tesh-forming materidl is the*-same: as in. , , whole milk. Now, ..the :value; of ..the ;milk-sugar..-is apparent;.. it'. is : possessed :oJ ■ both ''fat aiid. beat-; forming -properties,"which' from a-:health , ■ point.of viow are* indispensable in , .any article of. food.; : .-'V •; "", . ■■' ; The relative rvalues:-of .skimmed milk and whey have'.been- Estimated,at- four or .five'to: one, would ' place whey: as being not more 'than .onerthird the,value of , skimmed milk. -The.composition, of whey,' according . to- the; an-; , thqrity;previously quoted, is as follows:— ,;.>'.,Water'■-' ..;...;.;.;....;.....;.;...;...;. '.93.0 : •' ,"' -Albuminoids ; ..'..'.....«......i..... 1.0 '•-:-, Fat' -;;.;.....;.....; :......;:...;../' 0.3 ■'.". ■.';'.-. Mi1k,5ugar,. 1 .......................... ' 5.0 > : ;v: Ash;/;.:.;.;....;.:.;:..;...:..;........;; .0.7.:; ;:-i/ : '-;;-;, :^' : -i- ':'.■■ ;\oi u:-;,..100.0-;.;' ':'lt .is :now,,;an admitted: fact- that-.'Whey, ;is;.of: ; much■',value as,: a ">fo'bd . for piss;: Formerly, , of skimmed miUc,'-; its ■Tjalue'. was' considered;, insigni.fioanti-.' Practically, all; tho carbohydrates' of : the : - milk; are ;present - in ;; the whey, and it is for,'this- reason that its- fecct,ing .value.for vpigs. and 'other live "stock is,, so; much, {appreciated. l To .-'rnake'; a' 1 proper .meal' for;;: pigs,;' whoy, should;,- be 1 mixed...with■ a food rich : in.:hitrogerious matter,;th"d",desirid-, iratib.. , of feedingstiifis, being .thereby obtained.; Tho milk-' sugar.: contamed;in''tbis'iarticle of'food may; be^jregarded■,.!>'*!; itsvinost valuable, property.;.;:.,v-i:;.!,-'.", ,*i.-;'..'.'./;■'.■■■;'; .- .^ae\composi^bn' ; -of'■many ,milk... pow- ; fqbdsj'.:is,,based;' great '.extent ,qn.i'the• in'clu'sion ; :'pf ! , whey, j This: substance has".been.,found■-.to' : give most 'satisfactory: results, the presence, of | the -lactose, , or v sugar j of -niilk,'..being unfailingly beneficial to! the ..weak digestive organs"• of:'yuuhg;cbildien. -In composition ' the. whoy'■• has ; . been found, to' vary , c'ohsiderably.v there ■' being, a -marked ■ differerice Unfits .food-.value - according;,to , its ;deriyo;tion. : ■": The. chief '■ vatiation to ;be db'sefved 'isbto', thfebutteWifi'iperceiit-' 'isi":"yi : ;-:^i';.\y. :; y\''o! ;>";"'-' :'-'•■■■ ''; ''; : ;:' ;