MANUFACTURE OF CASEIN

New Zealand Times, Volume XXXVII, Issue 8340, 29 January 1913, Page 2

MANUFACTURE OF CASEIN

OPINIONS OF AN EXPERT. It is only of recent years that the manufacture of casein has been put on n commercial footing, but judging from tho growth of the industry in some of the European dairying countries it has now become permanently established. Now uses are being continually found for tho product, and there seems to bo at present no danger that the supply will outstrip the demand. Indeed the opinion of those who have studied tho market for casein and tho probable sources of supply aro convinced that there is no possibility of over-produc-tion. One important fact about casein is that, if of good quality, it does not deteriorate by keeping, but will remain in good condition for several years. Therefore, if a slump in prices docs occur it can be kept until such time as tho market recovers. Within the last two or three years overtures have been mode to proprietors of butter-making concerns by promoters of casein manufacturing companies urging the suppliers of milk to support tho manufacture of casein, by giving permission for tho skim milk to be utilised for that ■purpose, with the result that several dairy companies are now giving the business a trial. One of tho principal objections raised by farmers is that the resultant whey, after the casein content has been extracted, does not possess the same feeding value for calves and pigs as ordinary skim milk, and' that the price offering for the casein extracted does not compensate for tho deficiency. This phase of tho question has been discussed at great length on several occasions without any finality or definite conclusions being gained. A few days ago it was announced that tho Midhirst factory had decided to test the matter by actual results, and had installed machinery to produce casein accordingly. This decision was arrived at chiefly through the energies of the chairman of the company, Mr Brown, who has made a close study of tho casein market, and is himself a dairyman of long experience. Speaking on tho subject Mr Brown said that ho had often beard vague statements of the amount of 'money made by some farmers

out of calves and pigs, but after a very long experience he had to confess that ho could not do the same, and had come to tho conclusion that casein was tho better proposition, and he felt sure that tho industry must grow. At Waitara last week, when addressing a meeting of dairymen, Mr Pederson, the expert who recently visited Europe to study the progress of tho industry on behalf of the Government, outlined the rapid extension that had taken place in Denmark, where the output has reached nearly 3000 tons per annum. The United States and Argentine aro producing some 8000 to 9000 tons yearly, yet, in his opinion, there is no chance of flooding the market. Be knew of manufacturers who used from two to three thousand tons of casein every year, and ho believed that if a first-class grade of casein only were marketed the present satisfactory price of £2B per ton would bo increased. Continuing, Air Pederson said that with the method in vogue to-day there was no difficulty in the way of making a first-class article, that is, if ordinary care and intelligence were brought to tear on its manufacture. New Zealand milk was, ho considered, particularly well adapted for casein manufacture, and so far as ho could see after making investigations in Denmark we could produce casein equal to tho test made elsewhere. Regarding tho feeding qualities of the resultant whey he could not speak as an experienced farmer, hut evidently it had a good value when the Danes were able to export from six to seven million pounds’ worth of bacon annually. Ho would advise caution in the expenditure of large amounts of money until they were satisfied, from- tho experience gained by conducting tho business in a small way. In reply to questions Mr Pederson said that tho cost of manufacture in New Zealand would probably be from £G to £7 per ton. It takes 8000 gallons of skim-milk to make a ton of dry casein, there being roughly 3 per cent, of casein in milk. That pasteurisation took place during the process of making. That tho Danish system of manufacture which he had learned and tho department was prepared to impart was not patented, and that it was almost impossible to make anything but tho test quality .by tho use of that system. Before the meeting closed figures wore submitted which showed that had tho suppliers to one factory mentioned been receiving the extra IJd for casein content, tho December cheques would have teen increased to tho extent of £3OO, and they would stiE have had the whey for feeding purposes. As a result of the Waitara meeting it is understood that active steps are to be taken immediately to ascertain the views of suppliers to different factories in the locality, with a view to having scall precipitation plants put in this season so that a trial can bo made at tho lowest expense.