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December 9, 1939


JAMA. 1939;113(24):2153-2154. doi:10.1001/jama.1939.02800490048014

Of the hundred billion pounds of milk produced annually in the United States, 46 per cent is separated to obtain cream. The skim milk which results from this operation contains vast amounts of substances which are of industrial importance and for which new uses are being sought. Skim milk, for instance, is rich in casein and lactose. Similarly, a high percentage of lactose is present in the whey obtained in the manufacture of cheese. Particularly during the last few years a considerable amount of attention has been centered on the industrial utilization of some of the by-products of the dairy industry, and a number of the achievements which have been made in this direction were discussed at a recent symposium.1

Casein has long been used in the manufacture of various types of adhesives and may also be used to prepare plastic materials such as artificial horn or artificial ivory.