224 DAIRY TECHNOLOGY 



According to the Union Casein Company the following 

 equipment is needed for the manufacture of casein from 

 skim milk: 



" The machinery is not expensive; it consists of a skim- 

 milk vat, unlined ; a press, one curd mill and wooden drying 

 closet. The kiln covers a space of about four feet high, 

 twenty-two feet long and six feet wide, built along the wall of 

 (preferably) the second floor. This size is suitable for drying 

 curd or casein from 24,000 pounds of skim milk. (A larger 

 or smaller size can be made proportionately.) The radiator 

 and ball-bearing fan are the principal parts required for the 

 making of the drier. Radiator costs $48.00; fan $35.00. In 

 addition to the dryer you will require 12 trucks, .each of 

 which holds 30 wire trays. One truck and one set of trays are 

 required for drying the wet curd extracted from 2000 pounds 

 of skim milk. The trucks cost $2.50 each and the trays $9.00 

 per dozen. The curd flaking machine costs $55.00; press 

 $35.00. One press is required for each 12,000 pounds of 

 milk." 



This commercial casein must be purified if intended for 

 certain technical uses. To accomplish this the casein is 

 macerated, and dissolved in dilute alkali at a high temper- 

 ature, cooled, reprecipitated with an acid, drained and 

 washed repeatedly with water, and finally pressed and dried. 



Casein from Buttermilk. The large central creamery 

 plants of to-day are taking up side lines, and manufacturing 

 several by-products. One of these is casein from butter- 

 milk. 



The process of recovering casein from buttermilk is 

 similar to that of recovering casein from skim milk. But 

 the physical and chemical condition of the buttermilk casein 

 necessitates certain modifications. At different factories 

 slightly different methods are used, but in a general way the 

 processes are the same. 



