DAIRYING BY-PRODUCT.

New Zealand Herald, Volume L, Issue 15263, 29 March 1913, Page 8

DAIRYING BY-PRODUCT.

MANUFACTURE OF CASEIN.

[by telegraph, —own correspondent. ] Hamilton, Friday. The general manager of the New Zealand Dairy Association) Mr. H. E. Pacey, accompanied by Mr. Spragg (managing director) visited Rototuna, and met suppliers to lay before them the question of the manufacture of casein. In connection with this matter Mr, Pacey said the experiments at Papatoetoe had shown that casein of excellent quality could be made in New Zealand, and the company was prepared to pay for the skim milk at the rate of l£d per lb on the basis of the butter-fat contained in the whole milk, the whey being given bade free after the addition of a certain amount of phosphate to replace the phosphate taken out in the casein. As the sugar of milk was left in the whey it should be worth, for calf and pig feeding, at least half its value as skim milk. In addition the curd would be precipitated, and the whey heated to 150 degrees for 15 minutes. Thus it would be thoroughly sterilised and rendered wholesome food for all animals. For the present it was intended to erect a plant at Frankton to deal with the supply from some half-dozen creameries, although a creamery having a flush supply of 1000 gallons of milk was sufficient to warrant the installation of a plant. The fanners present stated that if they were allowed to retain sufficient skim milk during the first two months of the season they could rear what calves they needed, and with the addition of meal they could feed either calves or pigs on whey with satisfactory results. Messrs.. Roberts, Thomas, and P. Crosby were appointed to canvass the district to see if the required quantity would be guaranteed. So far as can be judged there is very little doubt that the manufacture of casein will be given a practical trial in Rototuna next season.