480 EXPERIMENT STATION EECORD. 



Whey butter, C. F. Doane {U. 8. Dcpt. Agr., Bur. Anim. Indus. Circ. 161, 

 pp. -7). — This is a report of aii experiment by the Dairy Division of this Depart- 

 ment in maliing whey butter in a Wisconsin cheese factory. 



The yield of butter for different mouths varied within comparatively wide 

 limits. For June it was 2i lbs. per 1,000 lbs. of millf, while for October it was 

 '6i lbs. The daily variation was even greater, varying from 2 to 5 lbs. of butter 

 per 1,000 lbs. of milk. To secure the maximum yield it was necessary to save 

 the drippings from the milled curds. In one instance 58 lbs. of whey, which 

 tested 11 per cent fat, dripped from the milled curd of a 5,000-lb. vat of milk. 



In making whey butter it was found to be the best practice to run the whey 

 directly from the vats to a thoroughly sanitary tank and separate with as little 

 delay as possible. A pump is necessary for elevating the whey from the tank to 

 the separator. It is believed that from 20 to 30 per cent of starter improves the 

 flavor. The butter made from whey is better than a large part of the butter 

 commonly sold to retail trade, but the dripinngs from the milled curd give the 

 butter a characteristic flavor somewhat difficult to describe, which brings down 

 the theoretical score although it does not seem to injure the butter for table use. 

 AVhey butter is apparently a little softer than the regular creamery butter, but 

 a number of tests showed that this was not due to excessive moisture. The but- 

 ter sold to the local trade brought a little less than the best creamery butter, 

 while the portion shipped to Chicago sold for 2 to 3 cts. under the regular price 

 for creamery butter. 



It is thought that for factories having a maximum daily run of 10,000 lbs. or 

 more the making of whey butter would be a profitable undertaking for both the 

 factory and the farmer. The cheese factory in which the Dairy Division has 

 been interested paid to the farmers about $1,000 for their share of the butter in 

 one year, and this sum was a clear gain to the farmers. In addition to this, it is 

 pointed out that the patrons of the cheese factory can buy the butter at a lower 

 price than creamery butter shipped in and retailed from local stores. 



Further experiments on the care of milk for cheese making, G. H. Barr 

 (Ann. Rpts. Dairymen's Assocs. Ontario, 1009, pp. .'i2-50). — Instead of using milk 

 from 2 herds, as in the former experiments (E. S. R., 21, p. 781), the ob.iect was 

 to study the eft'ect of aerating and cooling by having the patrons do the work 

 themselves mider ordinary farm conditions. The patrons were divided into 2 

 groups and given different directions as to the care of the evening's milk. 



The milk cooled by setting the milk cans in water gave a lower temperature 

 when delivered at the factory than when the milk pails were set in water or 

 •when shotgun cans were used. When the temperature of the air did not go 

 below 65° during the night the milk in the vat was overripe when not cooled, 

 but when cooled the milk arrived in sweet condition when the temperature did 

 not go below 71°. When the average temperature of the evening's milk was 

 over 69°, and the mixed milk over 75°, the milk in the vats was overripe. It is 

 recommended that the evening milk be cooled to 65°. If the morning's milk 

 must be mixed with it, it should be cooled to 60°, but if possible it is better to 

 deliver the night and morning milk in separate cans during warm weather. 



The temperature of the nights had very little effect on the condition of the 

 curd tests and curds when the milk was cooled, but a decided effect when the 

 milk was not cooled. The curd tests showed that there was a decided advantage 

 in cooling without aerating. The milk which was stirred without cooling gave 

 better flavored curds and less gas than that aerated, but it was in an overripe 

 condition in the hot weather when delivered at the factory and caused fast 

 working curds, so that such treatment is not reconnnended in warm weather. 



The greatest loss from overripe milk was 5 lbs, of cheese in 3,869 lbs. of milk. 

 The loss in making up gassy milk varied considerably, One day there was a 



