DAIRY INDUSTRY’S GREAT WASTE

Waipa Post, Volume XXIV, Issue 1682, 5 November 1925, Page 6

DAIRY INDUSTRY’S GREAT WASTE

BOOM FOB EEBEAECH. For every pound of butter-fat that is taken from milk in the manufacture of butter there remaip in the skim milk and butter milk two pounds of other milk solids—casein, albumin, and sugar. /As human food these are not only equal in nourishing qualities, but in fact superior to the butter-fat; for, while the fat only serves as a source of energy and heat in the body, the casein enter in to the building up of muscles, body, tissue, bones, brain, and toenails.

It is a reflection on the dairy industry that for ages past we have either thrown away these essential proteins —casein and albumin —or fed them to pigs and calves. It has remained for the present generation in the dairy industry to correct this inexcusable waste. Substantial progress is being made, and now, under the leadership of the American Dry Milk Institute, an organised attack is to be launched on the problem. It will be the aim for the institute and its members to educate the consuming public particularly to the food value of dry skim milk and push its use in baking, confectionery, ice cream, and so on. It offers a great opportunity, and might eventually lead to the possibility that for every pound of butter-fat a dairyman sells to a creamery at 50 cents a pound he will also sell casein, albumin, and milk sugar that will bring him another 50 cents.