SUGAR FROM WHIY.

Waikato Times, Volume XX, Issue 1660, 24 February 1883, Page 4

SUGAR FROM WHIY.

Mn D. C. Lkitci'i, writes to the Toronto hlobf on Dec 2.kd •ns-'folfows":- It may interest your,re-i<lcrs iv ; chccso.ai>d butter manufacturing district^ to ' \inavt 'that su-w of milk cau. be profitably manut,u°tuml fio.n whey.' The demand for milk-sugar for phannaoeutn al purposes is daily ineicxMnj/, <uid it' will 'at all times command mrlv sale at profitable prices. Tho jnoc.B3 of manufacturing it is not difficult, and dopfi not ujqitho expensive anpir.Un. fn HwiUeil.uid tho usual mode employed is a very simple one. Tlic butter ha\uig been removrd by obiiinin^ Die lesiduarj' whey is cnnceiiti.itcd liv cviporation, ami the suyar is .illowu.l to uvotillizo from the liquid, the ci ) sbillizition bem^ facilitated by the intiodr.'-tion of thin cords or sticks. In iX'tr J.'.mdt", ior M.iy of the present Yimv, it is roconunetidod fiist to " neutializc tlio .mid contained in whey by the addition of milU ot lime, to evaporate to one half, and then to permit it to settle. The clear whey is poured or drawn off h-om the seduiiciit consisting of albumen nnd calcium phosphate, and is then further e\ apoi atcd. The sugar separates, under these circumstances, in coherent plates a'»d urnstsy while the mother-liquor furnishes a second crop of crystals on finthcr oonccnti.ition. The finally remaining thick liquid can be • deprived of nearly all vemiimnjj bugar by dialysis. One gallon of siinimor-M'licy thus yields about 5\ avoird'.ii>ois ounces of reiiued sugar of milk." In other Avoids, three gallons ot wlic/ will yield one pound of milk-sugar. Tho average Avholcsalopiiccof buii.u* of milk ia about «")0 cents per lb. 'Hiua it will be seen that for c\crv gdlon of whey 17 cents might be 1 called for the sugar it contains. But this, is not all. The butter obtained by churning the whey is of some value. It is generally u&ed for groa&ing the cheese and for a\lc grease, but could no doubt he utilised for culinary pin poses nibtead of lard, which is becoming veiy expensive. As whey is not now considered valuable in stock raising, and is theiefoie comparatively a waste product, it is to be hoped that some of our more enterprising cheese manufactories Will try the experiment —an experiment which is already being profitably carried on in the State of New York.