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DAIRIES AND DAIRY-FARMING.
581
whey, however, they also manufacture whey-clieese (mesost) and so-called
whey-butter; in this process, the fatty matter is nowadays usually removed by
separation, the yield being thereby increased and the quality of the butter improved.
Attempts have also been made to use up the by-products in other ways.
Thus, W. Kehnström has laboured with great assiduity to produce certain
preparations, such as serine and lactoserine, by an evaporation of whey or mixtures of
whey and skimmed milk; these preparations are calculated to be employed
advantageously in the preparation of aliments for human beings and strong food-stuffs
for animals, especially horse-bread, etc. A. Lindström of Trystorp has tried to
obtain a strong food for milch cows from skimmed milk, by subjecting it, in
conjunction with certain fodder-stuffs, to fermentation; finally, an attempt has been made,
by infusing certain fatty substances into skimmed milk by aid of the Emulsor,
invented by Dr. de Laval, to render skimmed milk more serviceable for the
rearing and fattening of calves. The expectations entertained — thereby to obtain
more scope for the profitable disposal of the skimmed milk — have not, however,
as yet been realized.
Radiator dairy.
The by-products are principally employed in the fattening of pigs, which
may, nowadays, be looked upon as an auxiliary of dairy-farming. This branch,
however, might undoubtedly be still more developed than hitherto, for it now
does not even satisfy the demand for bacon in Sweden alone. There appears,
however, some prospect of improvement in this regard, since the Agricultural
Societies up and down the country have commenced to pay more attention to
the breeding of pigs.
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