MANUFACTURE OF CASEIN.

Dominion, Volume 5, Issue 1365, 16 February 1912, Page 8

MANUFACTURE OF CASEIN.

LIMITED COMPANY REGISTERED. According to the lift of companies registered, published in the "Mercantile Gazette," the latest registration of ini-er-e.st to dairymen is the New Zealand Casoiu Co., Ltd., which lias a capital of .ESOOO divided into 5000 shares of XI oaeh. The subscribers are:—H. 'K Good, 1087; H. E. Good mid G. N T . Baggctt, 100 -, H. Y. I/ethbridge, 10S7; J. I'nirbairn, 54-t; G. N. Baggeti.oM; 0. HoW, :>00; B. .1. Allison, 514; \V. A. Keiller, ?<H; .1. A. Bower, 50. The objects of the company are to carry on. at ■ Wanganui and elsewhere the business of tho extraction of casein from skim milk, or other animal or vegetable products. As bearing on tho above it is stated by an exchange that the directors of the Levin Dairy Company,' Ltd., have been making inquiries regarding casein, and they are convinced that the interests of all concerned in the business will be best served by , commencing the manufacture of this product. The price paid for average quality casein will, they consider, make butter factories equal or superior to cheese factories in point of profit. Casein marks the complete use of the by-product of milk. The fat is extracted aiul turned into butter. The milk sugar can be collected and used in many ways, from an infant food base to a preservative for porter (stout). Casein was originally used with an added alkali, as a cold-water paint, but it now finds its way into numerous articles of commerce, "such as glazing for papers, linens, etc., loading silks, glues, and pastes, films for kiiieiuatograph and photographic work, ointments health foods, etc. Most wonderful of all, perhaps, is its application for imitation ivory and bone goods, it being made into knife handles, combs, studs, telegraph insulators, piano keys, etc The method of casein extraction is briefly as follows-—The rat having been separated from tho whole milk, the skim is passed into a specially-prepared vat, ami mixed with a harmless precipitating agent. In due course the ea-ein separates and the liquid containing all the milk sugar, albumen, salts, ash. etc.. is run into a tank ready for and delivery to suppliers. Tho casein is collected and put through the initial process, after which pressure is applied. After a certain time the casein is further processed, and then dried. Great care is necessary throughout if a firstgrade article is required.