*>6 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Under the most approved processes of cheese making the whey is 

 "sweet when drawn off from the curd, or only very slightly acid. Haying 

 such a large content of sugar and ample lactic ferment for an active 

 ""starter," whey sours very rapidly. Therefore, if sugar is to be utilized, 

 "Whether for feeding or manufacture, the whey should be used as soon as 

 jpossible after coming from the cheese vat or draining sink. 



Numerous recorded trials show whey to have considerable value as a 

 food for swine, when judiciously mixed with other material. And several 

 trials at home and abroad indicate that whey lias just about the same feed- 

 ing value for hogs as half the same weight of skim milk. Some foreign 

 trials with calves show whey to have had half the value of skim milk, 

 which is rather more than the general estimate. 



There are also other uses to which the by-product as well as the butter 

 and cheese can be turned into ready cash or nearly so, but it can oe easily 

 seen from the experiments quoted above that a good cow can be made to pay 

 much better in the dairy than merely as stock raiser. She not only fur- 

 nished the principal support in raising her young, or preparing the same 

 for the butcher's block as veal, bat a remunerative income to her owner 

 Tarely equaled by any other branch of the farm industry when for com- 

 parison many successive years are taken. 



The importance of carefully locking after, and properly utilizing the 

 t)y-products of the dairy may seem of more importance when we further 

 <quote from the bulletin referred to, the annual product of skim milk, 

 buttermilk and whey in the United States, pages 509 and 510. Experience 

 shows that in most lines of manufacture there are waste products, and 

 rupon the careful management of these often depends the difference be- 

 tween profit and loss in the business. The manufacture of butter and 

 •cheese may be included in this statement. All cow owners, therefore, who 

 make milk into butter and cheese, as well as owners and managers oi 

 •creameries and factories, are concerned in studying economy of produc- 

 tion, and should be interested in the important subject of the proper utili- 

 sation of the waste products of the dairy. 



Butter and cheese making resul t in three well-known residues, which 

 constitute the waste, or by-products of dairying, namely: skim milk, but- 



