*4 



Milk Production in Cornwall. 



[APRIL, 



available, a far greater number of stock would be required for 

 its consumption than can be dealt with conveniently. It 

 therefore becomes evident that it must be converted into such 

 products as can be utilised for human food. 



Whey contains a certain amount of butter fat, and this should 

 be separated as soon as possible after the whey has been run 

 from the curd. The amount of fat varies according to the 

 method of manufacture, but usually 2 lb. to 3 lb. of butter 

 can be made from 100 gal. of whey from factory-made cheese. 

 With, the exercise of proper care quite good butter can be 

 made, but in the absence of such care the product may 

 possess a peculiar flavour. 



After the removal of the fat, the separated whey can be 

 treated for the separation of lactalbumen, which is a valuable 

 food. 



After the separation of the lactalbumen, the whey can be 

 evaporated and further treated for the separation of the milk 

 sugar (lactose). Lactose, of which this country has hitherto 

 imported the greater part of its requirements, is used largely 

 in the manufacture of infants' and invalids' food and also for 

 medicinal purposes and products. 



Progress continues to attend the efforts being made to induce 

 County Education Authorities to pay attention to the general 

 improvement of the standard of milk 

 Production 1 P rocmction in tneir areas. A number 

 Cornwall ^ °* counties are providing lectures and 

 demonstrations in clean milk production. 

 As an instance of the effect of Co-operative Cheese Schools in 

 encouraging local increases in milk production, a report lately 

 received respecting the activities of the Camelford and District 

 Co-operative and Dairy Society may be quoted. 



Camelford is a district in North Cornwall where very little 

 milk was produced previous to 191 7, in which year a 

 co-operative school was held at Camelford. This school resulted 

 in the formation of a co-operative society ; and the following 

 are the data showing the quantities of milk dealt with : — 



1 91 7 .. .. .. .. 30,000 gal. 



191 8 .. .. .. .. 64,000 „ 



1919 .. ... .. .. 108,000 



It is claimed that the increases in the quantity of milk 

 dealt with by the Society are entirely attributable to increased 

 cow-keeping in the district, and it is further reported that not- 



