MISCELLANEOUS SUBJECTS 65 



over rennet-extract do not, of course, apply to ren- 

 net pozi'dcrs. The quality of cheese made by use of 

 pepsin does not appear to be inferior to that made 

 by the use of rennet. Commercial pepsin is probably 

 more expensive to use than rennet-extract and is not 

 uniform in strength. 



MANUFACTURE OF WHEY-BUTTER 



The fat in whey can be readily removed, in large 

 part, by means of a centrifugal separator, and the 

 resulting cream can be made into butter in much 

 the same manner as cream separated directly from 

 milk. The butter thus made is apt to be somewhat 

 softer than in case of normal butter ; the flavor is 

 fair to good. From the whey produced in making 

 io,(X)0 pounds of milk into cheese under normal con- 

 ditions, about 25 to 30 pounds of whey-butter can 

 be made under favorable conditions. This yield is 

 based upon an average loss of 0.3 pound of fat in 

 whey for 100 pounds of milk (p. 189). The removal 

 of milk-fat from whey does not greatly reduce its 

 feeding value. 



The question of making whey-butter is largely a 

 matter of cost of production. In the case of small 

 cheese-factories, the yield of butter would not 

 repay the labor. In larger factories, it would be- 

 come, to some extent, a question of the amount 

 of fat in the whey. In general, it may be said 

 that the manufacture of whey-butter will be 

 usually found profitable under the following con- 

 ditions : 



(i) When the daily average milk supply is not 

 less than 10,000 pounds and the amount of iat in 



