66 SCIENCE AND PRACTICE OF CHEESE-MAKING 



whey averages 0.25 pound or more for 100 pounds of 

 milk. 



(2) When the average cost of making whey- 

 butter can be kept sufficiently low. The usual cost 

 is 5 to 8 cents a pound, including cost of fuel, labor, 

 coloring-matter, salt, etc. Among the conditions that 

 favor economy of production are the following: (a) 

 A building so located and constructed that gravity 

 can be used to carry whey to and from the separator 

 at minimum cost; (b) a cheap supply of pure ice 

 and cold water; (c) the possession of a centrifugal 

 separator and a butter-making equipment as a part 

 of the factory plant; (d) reasonable cost of fuel and 

 labor. 



(3) When a gooa quality of butter is made. 

 This, of course, requires pasteurization of cream, the 

 use of a good commercial starter, extreme cleanliness 

 at every stage of the butter-making process and proper 

 sanitary surroundings. 



In St. Lawrence County, New York, several fac- 

 tories have formed a combination for the successful 

 manufacture of whey-butter. The separated cream is 

 sent by each to a central butter-making station. When 

 all conditions are favorable, a cheese-factory receiving 

 10,000 pounds of milk a day on the average, could 

 with profit install the equipment necessary for making 

 whey-butter. 



DISTRIBUTION AND VALUE OF WHEY 



The theoretical yield of whey for 100 pounds of 

 milk averages about 90 pounds, with a variation 

 between 87 and 91.5 pounds, according to the yield 



