6 4 



Utilisation of Skimmed Milk. 



a large number of microbes and enables the cream to ripen 

 regularly and surely, by means of cultures of the lactic ferment; 



(2) Pasteurisation of cream slightly increases the yield of butter, 

 which retains a little more water than butter not pasteurised ; 



(3) Pasteurisation has a favourable effect on the " keeping" and 

 quality of butter. 



The Utilisation of Skimmed Milk. 



A series of interesting investigations regarding the most 

 remunerative method of utilising skimmed milk has been made 

 by Professor Besana, Director of the Italian Experiment Station 

 for Cheesemaking at Lodi in Lombardy, and a report on the 

 results was read before the recent International Agricultural 

 Congress. The development of the dairy industry has been 

 very rapid during recent years in Lombardy, where the supply 

 of skimmed milk has become much greater than the demand, 

 and with a view to increase this demand Professor Besana has 

 endeavoured to improve the value of the by-product as a food 

 for calves and pigs by the addition of various nutritive sub- 

 stances. The following information refers to experiments made 

 in this connection with starch and margarine. 



A mixture of starch and skimmed milk was prepared by 

 heating a portion of the liquid to a temperature of 176 deg. F., 

 adding the starch gradually, and stirring the mixture in order 

 to obtain a thick but homogeneous paste. The amount of 

 starch added was in the proportion of 300 grammes per litre, or 

 about 3 lb. per gallon. The paste was then mixed carefully 

 with five times the original quantity of skimmed milk, and after 

 heating to 99 deg. F., the liquid was fed to the calves with an 

 ordinary teat. The other mixture was prepared as follows : — 

 Margarine and skim milk were heated to a temperature of 50 deg. 

 C. (122 deg. F.), mixed in the proportion of 6 litres of skimmed 

 milk (1076 pints) to every kilogramme of margarine (2*2 lb.), and 

 thoroughly incorporated together by means of a hand emulsifier. 

 This liquid contained from 16 to 17 per cent, of margarine, and 

 this proportion was then reduced by the addition of more 



