WHEY BUTTER 215 



and be able to compete with butter made from natural 

 cream. 



Profits from "Whey-butter Making. — Each succeed- 

 ing year shows an increase in the volume of whey butter 

 manufactured. Last year (1910) Lafayette County, Wis- 

 consin, alone, produced 84,000 pounds of this product. 

 The various separator companies have constructed sepa- 

 rators especially adapted to the separation of whey. 



A cheese factory receiving, on an average, 6000 pounds 

 of milk per day would handle 2,190,000 pounds of milk per 

 year. On a basis of 3 pounds of whey butter from each 

 thousand pounds of milk made into cheese, 6570 pounds 

 of butter would be made in one year. If this butter is 

 properly made it should sell for an average price of 25 cents 

 per pound. The income from this butter would be 

 $1642.25. 



In many places one half the gross income from whey 

 butter is divided among the patrons. This would leave 

 $821,125 as the cheese factory's share. From this must 

 be deducted about $500, which includes the interest on 

 the extra investment, depreciation in value and the charge 

 for labor and fuel. The net profit to the cheese factory 

 would amoimt to about $321.25 for the year. 



