CHAPTER XIII 

 WHEY BUTTER 



WHEY butter, which is made of cream separated from 

 the whey of cheese, is manufactured regularly in only a 

 few cheese factories. Occasionally the whey cream is 

 sold to ceritralizer creameries. At one time a company 

 was organized in northern New York, that bought the 

 whey cream from several cheese factories and made butter 

 from this cream only. 



168. Fat loss in whey. As early as 1895, Wing 1 

 reported that in many cheese factories, a large amount 

 of milk-fat was being practically wasted in the whey. 

 He calculated that if all the whey in New York were 

 skimmed, there would be a saving of 4,776,598 pounds of 

 butter in one year, which at twenty cents a pound 

 amounted to a loss of fifty cents a cow. Most of this 

 whey was from Cheddar cheese factories. It tested 

 about .3 per cent fat. In 1905 Farrington 2 called atten- 

 tion to the large loss of milk-fat in the whey of Swiss 

 cheese, the test of which was often as high as 1 per cent. 

 The average fat-content of the whey of Swiss cheese is 

 about .5 per cent. 



1 Wing, H. H., Whey Butter, Cornell Univ. Agri. Exp. Sta., 

 Bui. 85, 1895. 



2 Farrington, E. H., The Manufacture of the Whey Butter at 

 Swiss Cheese Factories, Univ. of Wis., Agri. Exp. Sta., Bui, 132, 

 p. 31, 1905. 



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