MILK SUGAR 219 



the filtrate is added to the solution previously siphoned 

 off. 



This is then heated to about 170° F., and filtered through 

 bone black to remove coloring matter and other impuri- 

 ties. This filtered solution is now condensed to the 

 proper point in a vacuum pan. The resulting pasty mass 

 is passed through the centrifuge and washed, and put 

 upon tray frames with cloth stretched over them to dry. 

 These trays are placed upon racks in a drying room and 

 the sugar dried at 60° C. (140° F.). When dry it is pow- 

 dered in a ball mill and bolted in a manner similar to that 

 of bolting flour in a flour mill. The product is a fine 

 white powder, and is put into barrels holding about two 

 hundred pounds for shipment. 



By-Products of Milk-sugar Making. — The raw mate- 

 rial used in the manufacture of milk sugar is a by-product 

 of another industry, yet the sugar industry itself pro- 

 duces a by-product. This is the proteid matter, mainly 

 albumen, that is taken from the filter press. This proteid 

 matter is placed on cloth racks, kiln dried, and sold as food 

 for poultry and stock. 



Alvord reports the use of milk-sugar-factory by-prod- 

 ucts for pig feeding. Young pigs just weaned were 

 bought and fed on nothing but waste from the sugar fac- 

 tory. They thrived and fattened so that the)' were ready 

 to kill at six to seven months of age. This feed is highly 

 nitrogenous, and evidently a very narrow ration. It 

 seems probable that even better results would be secured 

 by using a highly carbonaceous food in combination with 

 the sugar-factory waste. 



Mysost. — Instead of using the whey from cheese fac- 

 tories for the manufacture of milk sugar, it may be con- 

 verted into a kind of cheese known as Mysost. Although 



