CASEIN.

Northern Advocate, 22 October 1919, Page 1

CASEIN.

MANUFACTURE IN NEW ZEALAND

The progress made in the production of casein in New Zealand is discussod by the Director of the Dairy Division of the Department of Agriculture (Mr l>. Cuddie), in his annual report. "The preparation of casein from skim-milk and to a lesser extent from buttermilk, has been continued during the year," he says. "The quantity of the former dealt with amounted to 486 tons, and that of the latter to 60 tons, representing an increase of 165 tons compared with the quantity handled during the previous season. In all,, thirtyfive precipitating stations have been in operation, several of which wore only opened towards the end of the year. One important factor in connection with the commencement of new precipitating stations on a somewhat ex tensive scale in the Waikato district has been the reopening of a number »t skimming stations which were formerly closed down by the introduction of the home-separation system. If the market price for casein remains at n payable level no doubt an additional number of skimming stations will be reopened, and this in turn will have n beneficial effect in the direction of improving the quality of the butter manufactured as compared with that made from home-separated cream. A s it nflrt been reported that dairy farmers nre now finding that the feding value of the casein whey returned to them is much greater than expected, others are now more likely to support the establishment of casein factories.

"The quality of a portion of the casein graded for export has been all that could be desired, but, unfortunately, the remainder was more or lc-* indifferent and irregular in quality. A want of uniformity in casein is a very serious fault from the buyer's point of view; therefore, there is less demaii.l for an article of this nature. The principal reason for the lack of uniformity is the delay which takes place between the time of the preparation of the curd and its arrival at the drying station. This causes the development of fermentation, and results in an inferior solution from the finished product. The remedy, of course, is to have the drying station located in :; central position and at no great distance from tho source of supply.

"The, instructor who attends to the casein factories has devoted a great deal of timo to advising those interested in this branch of the work, and also to giving practical demonstrations in preparing the product from skim-milk and butter-milk. The advice given, however, hfis not (ilways boen carried out in detail so far as the treatment of the butter-milk is concerned. Consequently tho product cannot be expected to create a demand for further quantities of this material,"