CHEESE BY ELECTRICITY.

Taranaki Daily News, Volume L, Issue 60, 4 September 1907, Page 4

CHEESE BY ELECTRICITY.

The Electrical Magazine states that iu a new process invented by Mr Gateau, of Paris, easeine, the main ingredient of cheese, instead of being formed as usual by treating milk with different substances for curdling it, is produced in an electrolytic bath. The essential features of the process are as follows: in the centre of a tank iillcd with skim ■ milk heated to about 8U deg. G. is placed a porous vessel containing <v solution of caustic soda, about 5 per cent strength, in which is dipped an iron cathode. The anode is made of carbon, and placed in milk with about 4in distance between the two electrodes. When a current is passed it is found that phosphoric acid is set free In the milk, and this causes the easeine to be precipitated. The new process has several apparent advantages, iu the lirst place it gives a better yield of easeine than the usual methods, and again the expense for current is less than for the products used generally for curdling milk. As it does not introduce any foreign products into the milk, it is better adapted for giving food products.