Tarff Creamery shipped a lot of whole milk and cream by rail to Edinburgh, Newcastle and Manchester. Any surplus was made into butter. The butter was sold in 1/2lb. rolls and packed into trays and fitted into special boxes. The churns in the early days were open top and known as Butt and Ben type designed for churning acid cream. Rolled dried skim milk powder was also produced.
From about 1927 Lactic Acid Casein was made in normal cheese vats and from about 1929 Rennet Casein was also made for export to Africa and the Middle East.
In 1938 the creamery was converted to a whey condensery and was supplied with whey from cheese making creameries in Galloway. By 1958 the condensery was handling on average 20,000 gallons per day over its eight month operating period. The site was also used to feed about 1000 pigs for fattening in a large piggery which were for a time bred at Sorbie Creamery.
Tarff Creamery closed in 1974.
Source: Adam Gray (1995) White Gold? Scotland’s Dairying in the past.