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Les diagrammes suivants illustrent la m6thode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (AN5I and ISO TEST CHART No. 2) 1.0 I.I 1- IIIM |Z2 ■c m 2.0 1- ^ Ul-i- i M. 1.4 1.6 ^ /APPLIED IIVHG E Inc 1653 East Mam Street Rochester, New York 14609 USA ;7 16) 482 - 0300 - Phone (716) 288 - 5989 - Fax u ofB of [PUBLISHED BY THE or THE PI BULLETIN No 6 Utilization of Byproducts of the Dairy. i i' |fUBLISM£D BY THE DEPARTMENT OF AGRICULTURE, Or THE PRoyiNCE of Quebec Utiliz The obj details of the tlieir attenti( way in whic from these p The De instructive b of ac;jricnltur some of the i In the 1] farmer may i and the whe; The ma of 800 tbs of about 900 ft) In 1000 Casein : Bulletin No 6 Utilization of the By=Products of the Dairy. INTRODUCTION. The object of this bulletin is, not to instruct agriculturalists in the full details of the employment of the by-products of the dairy, but rather to draw their attention to this important subject and to point out to them the best wav in which to direct their efforts so as to obtain the greatest advantages from these products. The Departement of Agriculture at Washington has published a most instructive bulletin on this subject, to which it is well to draw the attention of agriculturalists in the Province of Quebec- The following pages contain some of the most interesting statements contained in it. In the milk industry there are three principal by-products which the farmer may turn to advantageous account. They are skim-milk, butter-milk, and the whey from cheese. The manufacture of butter from looo ibs of whole milk leaves an average of 800 fts of skim-milk and 190 ttis of butter-milk; cheese making leaves about 900 lbs of whey. In TOGO lbs of skim-milk there are about : P'at, y. to 2 tbs. Casein and albumine, .^o to 35 lbs. \ \} o*?!** — 4 — Lactose, 40 to 50 lbs. Mineral substances, 7 to 8 ft)s. In 1000 lbs of butter-milk there are about : Fat, I to 2 lbs. Casein and albumine, 36 lbs. Lactose, 8 lbs. Mineral substances, i lb. In 1000 lbs of whey there are about : Fat, 3 J/i to 5 lbs. Casein and albumine, 12 lbs. Lactose, 40 to 50 lbs. Mineral substances, 6 lbs. These figures are but averages and are subject to great variations ; still granting the importance of casein as a food substance, as well as that .,f lactose, they go to show the great value of these products. iil! SKIM-MILK Skim-milk considered as a food for man.- It is well known tlut good whole milk is one of the most nourishing and wholesome foods tl.at can be used. The only difference that exists between whole milk and skim-milk, is that the latter contains from 3 to 4 lbs per 100 lbs of fat less thati is contanu.d in the former ; but all the casein, lactose, albumine and mmeral substa.yes remain in it. Its value therefore as a food product is not so greatly dmnni.- . ed as might be imagined at first sight. Considered from an economic pomt, the many advantages, which are found in skim-milk, are truly surpnsng. i ~ 5 — Supposing the daily consumption of whole milk by a family, to be one jjallon, for which 22 cts. is paid ; supposinjj that in the town, where such family resides, skim-milk is sold at 5 cts. per gallon, equal to 50 cts. per 100 lbs. The difference, between the whole milk and the .skim-milk, is that the latter con- tains i^ lb. less fat per gallon than the former, but this fat may be replaced by butter. If, in addition to the skim-milk used, the family in question consumed only '4 H). of butter more than than they did before, then from the point of nourishment the result would be the same. But V^ lb. of butter would only cost from, 6 c. to 8 c. and often less. As a consequence, if, in the first case, this family spent 22 c. for milk, in the second case the expenditure would only amount to 13. This fact is only mentioned here in order the better to show the value of .skim-milk, for it is well understood that, besides the nourishing qualities of foods, other things are taken into consideration in deciding their choice. On the oiher hand, good skim-milk is a pleasant nutriment : in many cities in Europe it is largely used, its use should be extended in this country, not only in the rural districts but also in the towns ; every one would certainly be the gainer. Skim-milk is not only used alone, but may also be employed in the kitchen, instead of water in the preparation of many dishes, which are thus rendered more nourishing and wholesome. ; { i • Its use is specially recommended in the making of pastry and to bakers for their bread. Bread made with skim-milk instead of water is fresher and remains fresh for a longer time : it is firmer, more palatable and nourishing. By its use, enough flour may be saved to pay for its purchase and bread of eciual weight and of considerabh' greater nutritive value will be produced. In making bread and for pastry, in many cases, the better the milk is skimmed, the better it is. Skim-milk as food for animals. — This is the principal use to which skim-milk is put by the people of this country. Many experiments with animals have been tried and the following general conclusions have been arrived at : I. Skim-milk gi\ ^ better return, when it is fed to young animals and when it forms the principal part of their food. — 6 — . 2 The animals, to wliicli it is best suitei;s, tliai the jjrt-atcst profit is derived frotn skim-tiiilk. Some farmers clai: i that l)y so doiiij^ it is possible to obtain as mucli as ,50 c. jicr hundred pounds. This is ccrtaiidy an exaggeration, still it may be asserted that 15 c. may easily be sernred. Hut to reach this result, it must be^iven judieionsly and accordinjj' to certain established rules, acquired by experience, which it may be well here to point out. Ill tlic first i)lacc there are two purposes which may be had in view, in iiiakinjf use of .shim-milk for hoj,'s. i'' to make salt pork for local cou.sumj)- tiou, 2'^ to produce meat for the makinj; of bacon, that is for exportation to luijjjland. I'or each of these purpo.ses a different process is recpiircd. Mr, J. C. Chapais has treated this (juestion in a m<>st lucid and interest- iiiLj manner in a lecture delivered before the scholars of the vSt-Hyacinthe (lair\ school. Tiiis lecture has been reproduced in the Journal of Ajj^riculture in the Xos of the 15111 of .\pril, 15th of Mav and 15th of June of 1S97. It is tnlitled " Lc pore li C induslKic /aitihr. " This lecture should be read by all who are interested in this industry. U.seful information may be derived from it in connection with the object of the present short l)ulletiu. For the production of salt pork, three breeds are particularly recommen- ded. They are the Berkshire, the White Chester and the I'olaud-C ina. For bacon, the Yorkshire and Tamworth breeds should be selected, or a cmss ijetween one of these two breeds with the Poland China or even with the larjj^e hog common to the country. This latter cross generally gives excellent results. There are many other breeds, each with merits of its own, l)ut tho.se mentioned above and which are generally found throughout this Province) suflise amply for all needs. Farmers, especially those in distant di.stricts, should rive the preference to the production of bacon, because it can be exported and bfcause in F;ngland tliere is a considerable market for this meat. England imports annually from 65 to 70 millions of dollars worth. ill — 8 — In both cases, either in the production of bacon or of salt pork, skim. milk can only form a portion of the food, as given alone the results will l)e very unsatisfactory, it should always be given in conjunction with grain and roots, and after three months, the hogs should be put out to pasture during the summer. As to the proportions of skim-milk and grain, they vary with the ages of the hogs. The following rule is given by the experimental station of Massachusetts. To animals weighing from 20 to 70 lbs, 2 ounces of moul^e (mash or crushed grain) to each quart of milk. To animals weighing from 70 to 130 lbs, 4 ounces of moul^e to the pint of milk. To animals weighing from 130 to 200 lbs, 6 ounces of moul^e to the pint of milk. The hogs should receive as much of these mixtures as they are able to eat at each feed, without anything being left in the trough. Other foods, such as roots may be used instead of moul^e in the follow- ing proportions. One pound of moulde is recognized as equivalent to 5 lbs of skim-milk, to iyi lbs of potatoes, to 5>< lbs of cow beets and to 7 lbs of turnips. A certain quantity of roots may also be substituted to a portion only of the moul^e. Still it must not be forgotten that an excess of roots produces a soft and melting pork, while on the other hand, the greater the quantit\ of moulde given, the higher will be the cost of the pork produced. Roots are more suitable for the production of salt pork. The same nmy be said of indian corn, especially when given during the latter period of fattening, as it produces a softer meat, which is quoted at a lower figure at the abattoirs. Peas on the contrary render the meat more firm ; given in siTiall quantities they are useful during the latter periods of fattening. Fortius purpose they should not be given in large quantities. Skim-milk fed alone gives a fourth class quality of meat. For making bacon, thin meat is required ; hogs should therefore recti ve a variety of feed. Hogs should be sold when they attain a "-eight of 200 His, Skim-milk — 9 — f»r if the fattening is forced beyond tlfis, the cost of the meat obtained there- after is too high. For example if an allowance of 4I lbs of nutriment, for each pound of increase in weight, is required to raise the weight of a hog from 85 to 116 lbs, 8)^ ft)s of extra nutriment for each pound in weight gained will be required to raise the weight of the same hog from 148 lbs to 173 lbs. The following conclusions have been arrived at by Mr Grisdale after a series of experiments carried on for several years at the experimental farm at Ottawa : Skim-milk may constitute the principal feed of young pigs with advantage and economy. For the fattening of hogs of 100 lbs weight, no m^re then five pounds of skim-milk per head per day, besides other feed, can be given with advantage. In any case, hogs fed partly on skim-milk are stronger and of better appearance than those fed upon grain alone. Skim-milk gives a greater return per 100 lbs when mixed in small quantities with each feed, than when a larger proportion is used. Skim-milk is generally equal to I or I of its own weight of mixed grain- It increases the effectivenc-p- of grain in the feed and facilitates the forma- tion of a firm meat. The feeding of mixed grain is preferable to that of only one kind. Grain is better after having been steeped for 24 hours than when fed drv. ; Skim-milk for other animals.— Skim-milk is further advantageous]'.- employed in the feeding of poultry, and some breeders of poultry and turkeys have discovered that, used in this way, a return of 50 cts. per roc lbs may be ol)tained. Its employment has been attempted, and in many cases with success, in the feeding of lambs, fowls, horses and cows ; finally certain kinds of thill cheese have been made from it, which have foimd remunerative sale. Skim-milk employed as a fertilizer. — Its composition is such that if compared with manure and other commercial fertilizers, its value would t lO be from $2.00 to $2.80 per ton or from 10 cts. to 14 cfs. per 100 lbs-, this when used in compost. It has not yet been determined if, applied directly to the crops, it would not possess a far greater value. ^ Desicated casein of skim-milk — There are manufactories of desicated casein. This casein when prepared is a hard elastic substance, having the appearance of horn. For its preparation the skim-milk is run into large vats where it is heated up to a temperature of I50» F. A certain quantity of acid specialh- prepared for the purpose is then added, when the whole is stirred for some moments ; the casein curdles and is at once piecipitated. The wlity is drawn off and the cake of curd is broken so as to allow it to drain. It has then a fibrous appearance and is rather sticky. Carried to a table to complete its draining, it is washed so as to deprive it of all its acid. After this it is press dried and passed on to a mill where it is cut tine and spread in thin layers upon stives covered with cloth, which are placed in a dry house heated by steam and fanned by a vertical draught of air, where it is completely dried at a temperature of 120°. To effect this generally takes 24 hours ; it should be stirred every now and then ; commercial desic. ated casein is then obtained, it looks somewhat like gum-arabic. Care must be taken to prevent discoloration during the manufacture. For transport it i> placed in 70 lbs bags. 3>X lbs of desicated casein may be made from 10.. lbs of skim-milk. It is saleable to paper makers at from 4c to 7c per 11). It is employed chiefl>- to stick the paper and for other industrial purposes. Casein of skim-milk used as a substitute for celluloid. — It is pre pared in a similar manner to that indicated in the last paragraph, but witli more care, to prevent discoloration, and it is submitted to a heavy pressure. It is then called lactite, is excessively hard and may be substituted to i\orv, bones and celluloid in the manufacture of billiard balls, buttons, ciiihs, brushes, &c., &c. It is then, almost pure white,'^but it can be colored 1-., me- tallic salts. When colored black it greatly resembles vulcanized rubbti. Skim-milk employed in painting.— vSkim-milk has been loni used for paintingTpurposes: it is mixed with hydraulic cement or lime w.i' r, so as to form a light paint with which the walls of houses arc colored. Tlie \v!ie\ ;:nntains 1 II I usual quantities are one pound of cement to one gallon of skim-niilk. As I this mixture hardens very rapidly, more than one gallon at a time should never be prepared and it should only be prepared at the moment when required I for use. It must be continually stirred while using. It forms a good, durable I ami economical paint, when applied to wood or stone. Without other ingre- dients but cement, this mixture is of a light yellowish color, but other coloring matter may be ad ' '. For other painting purposes, it may be again made I sour and mixed v- ' linseed oil, lime and water. A mixture of olive oil and skim-milk is also employed for wool in spin- |nitig mills. BTJTTER-MILK The composition of butter-milk is almo.st similar to that of skim-milk, I but it is slightly more acid. In some countries it is highly valued as a food product and is sold at as high a price as whole milk. In certain European towns, whole milk is churned to permit of its [being sold as butter-milk. — In this Province it is not yet extensively used for Inunan food ; its employment is principally confined to the feeding of animals. It is most suitable for the feeding of hogs and calves ; but when b-iven to calves it should not be too sour. It should not be given to very young calves and when it is substituted to sweet milk, it should only be done I bv de<>:rees. \ I'or the feeding of hogs, it is used in the same way as skim-milk. 1 admitted value is :-l of skim-milk. Its WHEY The whey from cheese is chiefly tised in the feeding of hogs and in the preparation of lactose as explained further on. There are about 90 H's of whey to each 100 lbs of milk made into cheese ; whey ;:nntains about 93 p. 2 c per lb. There is still an inferior quality which is sold at from 9 c to 10 c. The United States, formerly an importer of lactose, has become an exporter and now sends large quantities of this product both to Germany aud to Great Britain. In the state of Illinois there is a lactose factory with a daily proc'uction of from 16 to 18 barrels. This industry might perhaps be profitably established in some parts of this Province. K Quebec, i8th June 1900. GABRIEL HENRY, C. E. \}