CASEIN MANUFACTURE.

Stratford Evening Post, Volume XXIX, Issue 124, 18 July 1911, Page 3

CASEIN MANUFACTURE.

Mr Thomas 0. Hodgson writes as follows to the “Eltliam Argus” : About three years ago the attention of 'the directors of dairy companies was drawn to the extent of the markets for casein, prepared from skim milk and the possibilities in connection therewith. Personally, 1 was much attracted, but found considerable difficulty in obtaining definite information in regard' to the machinery necessary, and cost of manufacture. I gathered the following items in reference to the manufacture and uses of casein. The process of manufacture is somewhat as follows; The milk is run off from the cream separators into a jacketed pan or vat, somewhat similar to the ordinary cheese vat. The temperature is then raised to not more than 150 deg Falir. The milk is then treated with one-thousandth part of its volume of sulphuric acid (diluted), or such quantity as may he necessary to secure coagulation of the milk. The curd which forms the casein -is filtered off and allowed to drain. After twenty-four hours the casein or curd hardens considerably and although it may contain 50 per cent water, can he stored to await the drying and final processes of manufacture, which- are many and covered by various patents.

The same results may be obtained by coming or coagulating M'itli rennet, in which caso the casein is called insoluble, if by sulphuric acid then it is called soluble, that is, soluble in weak alkaline solutions. These two processes cover the uses, lii.it casein may be. put to, although soluble casein becomes insoluble ■ when exposed to heat, and by this method is used as a landing material to bind “inert solids” into a continuous mass by which process excellent imitations of ivory," meerschaum, etc., as well as valuable cements are made. Thus a solution of casein in borax produces a splendid cement for wood, china, and anything that will stand the '‘coagulation” temperature. Soluble casein is also used in dressing fabrics and as a thickening in calico printing. Casein lias also a great nutritive value, and its uses are many and various, the following being some of the articles made with it: Plasrnon, caseone, nutrose, eukasine, sanose, sanatogen, etc. These are not necessarily made from skim milk casein. Casein can also he prepared by the process of passing the milk over steam super-heated rollers, in which case it is generally known by the name of “dried milk.” Lately the subject has been again revived; undoubtedly the propose of manufacture of, casein has been perfected and its uses extended. 1

■ A ! syndicate has secured rights over ■a patent process ' and is offering to make contracts with the dairy companies for a term of years under certain conditions. The item of most interest is that a cash offer is made :ijor| the casein pi . a little over one penny per lb of. butter fat contributed! to the dairy companies by the supjdi’o'rk. The wlioy would he turned to’ the suppliers. , I omitted to mouf|oa> that it is stated that under the previous processes mentioned the amount of casein produced is about oiie-twenty-oightli, the weight of skim milk.

Personally, I think that if this subject was to be taken up seriously, that the correct system is for the dairy companies to leave all proprietary interests alone and manufacture the casein themselves, erecting at a

central point a plant necessary for the production of the marketable casein, as naturally it is only crude casein when it leaves the dairy companies’ premises. To this end combination is required on the lines of our freezing works and box companies. My excuse for writing the above is that it may interest some of our dairy farmers and give them a little light on a subject that has great possibilities, and one on which they (the dairy farmers) may be called to express an opinion in the near future This casein manufacturing would be a serious blow to the pig business, and if it came into being it would be very necessary to extract the milksugar from the whey and the residue would be of very little feeding value.