BY-PRODUCTS OF DAIRYING

Press, Volume LXXXVI, Issue 26199, 24 August 1950, Page 6

BY-PRODUCTS OF DAIRYING

Greater Utilisation Suggested “ONLY A FRACTION BEING MARKETED” n Though the dairy industry is - ts future security mav on maximum by-product utilisation. Other aspects of the dairy industry are well served by research, but the technological problems of byproduct utilisation, particularly in the of the Dominion Laboratory, Welliriea ? aper P resen ted to the com°U the New Zealand institute of Chemistry and the New ?f ea c a blm ?e f Ctio " °U h ttoyal Institute of yCnemistry in Christchurch yesterNir Vere-Jones said that although re P.resented more than half the ™lVrr id Vs°d uced ' on ’y small ProKfv Ons j of , dalr y by-produets, skim milk and whey, were marketed. The greatest weight of by-products casein^ U fr^ lk h < w Ctose ’ albumi ‘h and sabt Production, he m o st .°f this was produced on Use of high-grade dried whey in food was increasing, but its low solubility Vero sweetness restricted its use. Mr Yere-Jones said. The nossibilitv nf to^rnrl? lact ? S L as an alternative Hcni JS sy J up examined, parocularly for the baking and fruitcanning industries. Lactic acid culposs?ble Ut fS mil . k ’ and riboflavin were possible fermentation products Fthvl alcohol production was likely to be eco+9nly on a large scale. Yeast P 52 ductl ° n .would be more suitable for vetJ; n \ a Kr dai 5 y ' but the technology of Mancy llSatlOn in food was in its

Mr Vere-Jones said that if 1 r ,pr ll™’ < l ried skim milk was added to Austral fl New Z ? aland ' imports of about mon could be reduced by aoout 1000 tons a year. The nutriP?oved Va and °th he WoUld be im ’ det/art ad ?. !tion would not “etract from the quality of the bread.