WHEY FOR PIGS

Hawke's Bay Herald-Tribune, Volume 81, Issue 19, 15 October 1937, Page 35 (Supplement)

WHEY FOR PIGS

Cheeso whey, once the despised and wasted by-product of the cheese factory, has now been proved as a valuable base for pig food. It has been n»ed by a few for many years, but was «cognised as a slow producer of pig meat when fed by itself in haphazard manner, siates the Auckland Weekly News. Whey difCers from separated milk, in that it is much less rich in albuminaids. The process of cheese makiug xcmoves from the whole milk practically all the casein, as well as most of thc fat, and leaves in the whey, the sugar of milk and a large pa'rt of tho minerals. Whey is more diluted thun ekim milk, and consists of only per cent of solids. Being low in protein, it must be i'ed with foods rich in digestible protein. There is approMmately 3.5 per cent. of protein in milk, and whey contains only 1 por cent. Because of its soluble nature whey is valuable, but it must be added to. It is therefore neeessary to add meatj meak espeeially in the early stages of the pig's life. t Town garbage is available to a few farmers, but in this connection no set feeding table can be arranged, as tho nutritive value varied so mueh. It seems that only those pigs writh an iron digestion can do as well on garbage as those wliose ration is confined to a skim milk, whey Or buttermilk basis. Buttermilk has much the samo food value as skim milk, but care must be taken in connection with any changeover to this product, espeeially with young pigs, where tha 'digestion is weaker "than with oider pigs. The .sanie feeding scak- that. sipplied to skim milk should K rollowcd with ragard to. batteimilk.