EIGHTEENTH ANNUAL YEAR BOOK — PART VI 337 



One hundred pounds of whey from American cheese contains about 

 one-fourth of a pound of butterfat which can be recovered as whey 

 cream, by means of a whey separator. At present, practically all 

 cheese factories run the whey through a separator as it comes from 

 the cheese vat. The skimmed whey is run into the whey tank to be 

 hauled back by the farmers, and the whey cream is sold. The one- 

 fourth pound of whey fat sells readily for 10 or 12 cents, and is used 

 in making butter or ice cream. One hundred pounds of whey contains 

 about 7 per cent of solids, and the removal of the whey fat takes out 

 only about one-twentieth of the solids, or one-tenth of the feeding value. 



Moreover, by adding one pound of grain costing about 2 cents to 

 100 pounds of skimmed whey, the farmer restores it to its original 

 feeding value, making a gain of 8 cents. After paying the expense of 

 running the separator, the patrons at a moderate-sized cheese factory 

 may receive about $1,000 a year from the sale of whey cream. 



Creamery patrons accustomed to the use of the hand separator, and 

 to the feeding of skim milk at home to hogs and calves, sometimes 

 think of cheese factory whey as a dangerous feed, likely to bring in 

 tuberculosis or other diseases from one farm to another, through the 

 factory whey tank. Danger from this source has existed in the past, 

 but is now avoided through the pasteurization of whey at the factory. 

 For this purpose, the cheese maker runs steam into the whey in the 

 tank, heating it up to 155 or 165 degrees, and after standing hot for 

 an hour or more, the disease germs are entirely killed, if any were 

 present. Minnesota has long had such a law requiring pasteurization 

 of creamery and cheese factory by-products before they are hauled 

 away to feed to livestock, and a similar law was recently passed in 

 Wisconsin. 



Factory patrons prefer the pasteurized whey after they have tried 

 it, /as it is warm and sweet and is better feed than the cold sour whey 

 which they would receive if it. were not pasteurized. In this way, 

 cheese factory whey becomes a warm, sweet and satisfactory feed for 

 hogs. 



Some of the advantages in making American cheese, sometimes 

 called Cheddar cheese or ordinary cheese, are that it can be sold soon 

 after it is made as it is usually shipped from the factory to the buyer 

 when three days to one week old. Also there is no difficulty in finding 

 a buyer for this kind of cheese, as practically all grocers handle it. 

 American cheese can also be put in cold storage and kept six months 

 or more, if market conditions require. 



As there are already several thousand factories in operation in th« 

 United States making this kind of cheese, it is not so difficult to 

 find a maker when starting a new factory. The Wisconsin Dairy 

 School has about 160 students in its three-months course every winter 

 and turns out a large class of cheese makers each year. 



When beginning to make either brick, Swiss or Limberger cheese, 

 it should be remembered that these cheese require to be kept in the 

 curing rooms at the cheese factory for some time, several weeks or 

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