UTILISATION OF BYPRODUCTS

Waipa Post, Volume 31, Issue 1775, 26 June 1926, Page 2

UTILISATION OF BYPRODUCTS

SCIENTIFIC RESEARCH AM> INYESTIGATIOX.

The amount of sugar removed from whey by concentration has been increased to about 90 per cent of the total by crystallizing near the freezing point (say s an American exchange). By adding sodium sulphate to the mother liquor and taking up the resulting precipitate with carbon tetrachloride or alcohol a soluble albumin is obtained which is free from lactose and contains only 2.S per cent ash. The electric dialysis cell has been further perfected until it has been possible to remove about 39 per cent of the salt from the mother liquor of whey at a cost for electric current of about one-half per cent per liter. Some trouble is still experienced by the separation of albumin on the diaphragms.

The powder obtained from sweet whey by concentrating 9:1, crystallizing the sugar at low temperature, and centrifuging and drying the mother liquor, contains 18 per cent ash, 35 per cent protein, and 45 per cent lactose, and is perfectly soluble. Co-op-erative experiments with the Bureau of Chemistry show that it can replace egg albumen in various types of confections. Experiments on its use in bread have indicated that it would not be satisfactory.

A bibliography on lactose has been completed and is being kept up to date. It consists at yresent of about 800 cards with brief abstracts of the articles covered. A review on lactose with a 250-title bibliography, has been published in Chemical Reviews, Volume 11, Xo. I.

An attempt to utilise lactose by converting into benzoyl derivatives has been unsuccessful.