Abstract

                                The subject of this paper relates to the utilisation of the waste products of the dairy and is based mainly on certain experiments conducted in 1918 with the object of investigating the possibility of manufacturing locally, food and other products which could replace similar products which used to be then and still to a large extent are imported from outside, but which war conditions had rendered very difficult to obtain. When milk coming into the dairy could be all disposed of as milk there will be of course no waste, but where the demand for fresh milk is limited and production is considerably in excess of such demand the milk will have to be converted into cream or butter or cheese and these processes would always leave a certain amount of waste in the form of skim milk or whey. If, however, by some means these waste products could be converted into something of marketable value not orily such waste could be prevented but the mother industry could be made more profitable.

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