DAIRYMEN BENEFIT

Dominion, Volume 24, Issue 149, 20 March 1931, Page 11

DAIRYMEN BENEFIT

New Dried-Milk Process DEBT TO WHEAT INSTITUTE 'Dominion Special Service. Christchurch. Alarch 19. At. a meeting of the Wheat Research Institute Committee, it was stated that some work done by the institute had an. unexpected bearing on the dairy industry iu the North Island. An important co-operative dairy company iu tbe Waikato had been making dried skim milk for bakers’ use, but the product was irregular in action, and therefore not extensively used. Tlie chemist of the institute drew attention to the temperature and the time of pre-heating before the final drying, and found there was a definite time and temperature for pre-heating to secure the best results. The company adopted the advice, and the general manager has written saying the advice has enabled the company to produce skim milk powder of a highly satisfactory quality for bread-making, and valuable from a health viewpoint, thus assisting the development of the dairying industry. The chairman of the institute, Dr. H. G. Denham, said it was specially gratifying to have been able to assist a sister agricultural industry. Mr. 11. P. Burton, an Auckland baker, stated that the new product had greatly assisted bakers to turn out a superior bread. , . , , Institute members emphasised the value to the dairy industry of having an alternative outlet fur milk at a time of low prices. , „ , , It was stated that the manufacture of dried skim milk used up what was largely a waste product, and that it was being exported to England with very satisfactory results.