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 centralizer 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 ^ 

 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 ^ 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. 



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

 Bui. 85, 1895. 



' 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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