98 Agricultural Experiment Station^ Ithaca, N. Y. 



In regard to the quality of butter ; as before stated butter made 

 from tlie whey lias gone into the same market as the butter made 

 in the ordinary way. Good judges who have seen the two kinds of 

 butter side by side have been in some cases unable to detect which 

 was made from whey and which from cream. In other cases slight 

 inferiority in texture and flavor have been noticed in the whey 

 butter. That it is possible to make butter of good commercial 

 quality we have clearly shown. Whether or not it can be done at 

 a profit, is the practical question for the ordinary factoryman. 



In order to enable the ordinary factory to utilize the fat wasted, 

 in this way, it would be necessary to provide storage capacity for a 

 large part of the whey produced in any given day, and a centrifugal 

 separator, churn and butter worker. In cases where more than one 

 vat of milk is made up, by so arranging the work that the whey 

 would be drawn from the vats at different times, it would not be 

 necessary to provide so much storage, for the separator could be 

 started as soon as the first whey was drawn and much of the whey 

 could be gotten out of the way before the last vat would be ready. 

 Most factories have the necessary steam power to run such a 

 separator. 



The manufacture of butter from the whey will not ordinarily 

 require much increased labor. The whey can be run through the 

 separator at the same time that the latter part of the cheese making 

 process is going on and the churning will take but a small amount 

 of time and labor. The additional items of expense will be the 

 storage capacity for the whey and the separator. How much this 

 saving might be made to the farmers of this state is shown by the 

 following calculation : 



According to the returns made to the Commissioner of Agricul- 

 ture, there were made in the state of New York in 1892, 

 130,991,310 pounds of cheese. Estimating that for each pound 

 of cheese there would be 8|- pounds of whey we should have a total 

 of 1,113,426,135 pounds of whey produced in the state. Our whey 

 has contained upon the average .25 of 1 per cent, but our cheese is 

 made in small quantities with special pains to prevent loss of fat in 

 the whey, and the percentage of fat in our whey is undoubtedly 

 smaller than that of the State at large. In Bulletin 65 of the New 

 York Experiment Station, Dr. L. L. Yan Slyke gives the average of 

 a large number of analyses of whey made by him during the season 

 of 1893. This work represents analyses of whey made at fifty 



