Whev Butter. 



In the process of cheese making a small percentage of fat escapes 

 in the whey. This fat is lost except in so far as it adds a slightly 

 increased feeding value to the whey. From some hints that we had 

 received from Dr. S. M. Babcock of the Wisconsin Agricultural 

 Experiment Station, we were led- to believe that this fat could be 

 utilized in the form of commercial butter. Partly with the pur- 

 pose of making some investigatio7is into this matter and partly to 

 afford our students addititional practice in running the sej^arators 

 we determined at the beginning of the Short Dairy Course term of 

 1895 to run the whey through the separators, and if possible to 

 make butter of the fat that we were thus enabled to secure. 

 Accordingly January 18, 1895, we began to run the whey from 

 the cheese making regularly through the separators and we have 

 been successful in securing a large jDroportion of the fat in the whey 

 in the form of commercial butter of good quality. This butter has 

 been scarcely, if any, inferior to that made from cream, separated 

 from whole milk and it has been printed and sold in the same mar- 

 ket with our best butter. The details of the various separations and 

 churnings are shown in the table below. 



This work has been done with the cooperation of Mr. W. W. 

 Hall, Instructor in Cheese Making, and Mr. Jared YanWagenen, 

 Jr., Instructor in Butter Making. The details of the work were 

 almost entirely in their hands and to them most of the credit of the 

 work is due. 



It will be seen that upon the average we have been able to secure 

 2.57 pounds of butter from each 1000 pounds of whey and that the 

 whey has contained upon the average .25 of 1 per cent, of fat, show- 

 ing that we have recovered in the iorm of butter nearl}^ all of the 

 fat in the whey. 



In only a few details does the manufacture of whey butter differ 

 from ordinary butter making. 



On account of the small percentage of fat in the whey it wa8 

 found to be impracticable to secure at one separation a cream 



