PRODUCT OF SKIM MILK.
The fact itQiat casein is at present being manufactured in :at least one township in New Zealand lends infterest to a (report from Melbourne, which !state,a that negotiations are in progress between representatives of (the western daiataiot® butter factories, , and a German firm for ithe manufac^' ture of the produiot of isfeim milk. 'Casein, as a by-product of dairymen,' ©ays the .Mielbourne Argus, is defined. as that .ingredient in milk which is neither . coagulated <spontaneously, like fibrine, nor by heat li/ke . albuimen, but 'by the action of acids alone. Cheese made from skimmed imilk ,anicl 'well' pressed is nearly pure casein,. There is* a growing demand for casein, owing to produoers onthe Continent taking up cfbeesemiabing, and. a consequent decrease in the .supply of skim milk. It ia a
useful commodity, being used in cold-water pamis, .for ooatfciing or sizing paper, and a® a substitute for J celliuloiid. It is estimated 'that it takes 7000 gallons of milk to make one - ton of casein j whioh is <worth £32 per ton f.0..b. <
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Wairarapa Age, Volume XXXII, Issue 10406, 29 August 1911, Page 4
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176PRODUCT OF SKIM MILK. Wairarapa Age, Volume XXXII, Issue 10406, 29 August 1911, Page 4
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