THE CASEIN INDUSTRY.

Stratford Evening Post, Volume XXXVII, Issue 22, 26 September 1913, Page 4

THE CASEIN INDUSTRY.

It is nearly three years since the proposal to commence casein manufacture in New Zealand was first mooted. Representations were made to some dozen or more co-operative butter factories in the Dominion to try and secure supplies of skim milk for the purpose. Progress, however, was slow; pigs were a good price, calves wore bringing phenomenal prices, and what was to become of these two useful providers of extra cash if the casein was extracted from the milk? However a start was eventually made with a small plant at Wangaehu, an old curing room being utilised as a drying chamber. The process was simple, sulphuric acid being used as a precipitating agent; the curd was afterwards machined in a sausage machine and treated in the make-shift dryer. Encouraged by the farmers’ reception of the movement, and buoyed up by the appearance of a vote on the Supplementary Estimates for the assistance of the industry, the promoters incorporated the N.Z. Casein Company, Ltd., and proceeded with the erection of a most up-to-date factory at Aramoho. Before this factory was equipped, a . marked imprvement was made in the method of extracting the casein. Hitherto mineral acids had been employed, often to the detriment of the article produced and to the young stock fed on the whey. The process had also been carried out by using pure lactic acid and also sour whey,’ the latter a disgusting process, owing‘to tho.length of time it was necessary to keep the whey before the desired acidity was reached; The new 'process is simple, efficient and leaves a sweet jvvhey of splendid Itoocl value; Although protected by letters patent in New Zealand, the Casein Company were fortunately able to procure its use for the New Zealand farming community at peppercorn rates. Tho company showed ifis faith in the industry and the new process by at once rnaklffg greater provision at the central station than they had originally intended. Naturally very full investigation was made with regard to the possibilities of the industry, the uses and consumption* of casein being most careluiiy inquired into, as was aisc Hie enect on young stock in those places where casein was being mace, pie manifold uses o ithis milk byproduct read like a fairy talc. Originally used solely in the manufacture of cold-water paints, it now finds its way into all sorts ot articles ol everyday utility. Practically all cold watei paints and especially wasnaole distempers contain a portion ot casein, the better quality ot glazed paper owes its polish to the cow. Three ply wooi work is possible by the use ot casein glue made insoluble by the addition 01 a chlorine mixture. Boot polish, water proof paper, printed cotton goods, silk goods, soaps, straw boards and many other articles claim then quota of casein. Most wonderful of all is the manufacture of imitation ivory

and bone goods under the name 01 “Calalith” or “Milk-stone.” Lending itself to an „ coloring and giving a very high polish, this remarkable composition is made up into combs, pencil-holders, cigarette holders, chess men, beads, chains, hat pins, paper knives, etc. Being non-inflammable, it finds its way into the manufacture of cinematograph and kodak films, electric insulation goods, etc. Further uses are being discovered every day, and the demand in consequence is increasing. Another feature of casein manufacture had to be carefully investigated—its effect on young stock. Figures were procured from Danish records showing that the year of re-

cord casein export was also Denmark's record pis export year. The experience in New Zealand lias been that calves do remarkably well on casein whey and show no inclination to scour. Pigs thrive on it, and if given a little topping can be fattened on the whey in the stye, from weaners. The whey contains most of the sugar content of the original milk, all the albumen, and is fortified by the addition of a specially prepared and cheap feeding lime. It is sweet and partially pasteurised in process of manufacture. Practically every farmer adds some other food to skim milk for calf and pig feeding, and the same practice may be followed when using whey. One excellent system obtains in a Taranaki district; one pound of crushed barley is boiled for every calf to be fed, the liquid is mixed with the whey and solids*given to the pigs. The appearance of the young stock is sufficient evidence to justify the method. Roughly calculated casein manufacture is adding 10 per cent on to suppliers’ milk cheques on present day prices, and there is evidence to show (that the number of young stock kept

on the farm has not been decreased. Ono supplier last season netted, over expenses, 30s per cow for the casein content of his skim, and still kept the usual number ol pigs and calves. r l he movement is steadily growing in ' New Zealand, and the N.Z. Casein Company have recently erected a large drying plant at Plankton for the.X.Z. Dairy Association of Auckland, which will treat the raw material from a number of the creameries in the Waikato district. Inquiries for supplies remain active, and it is safe i to say that a valuable adjunct has , been made to the outlet for the Dominion’s farm products. On the 27th , of this month operations will re-com-mence at Midhirst, and already large supplies are being sent forward from , North Taranaki.