1 9 20.] 



Whey and Dairy By-Products. 



13 



Summary of Cost of Milk Production. 





x 



x 



x 



x 



x 













Aver- 





A 



B 



c 





E 



F 



G 



H 



I 



Total. 



age. 



XT T- £ r 

























(a) In Milk . . 



16 



18 



9 



10 



13 



13 



5 



8 



11 



103 



1 1 -4 



(b) Dry 



12 



11 



26 



18 



6 



13 



8 



12 



17 



123 



13*7 



Total 



28 



29 



35 



28 



19 



26 



13 





28 



226 



25-1 





gal. 



gai. 



gai. 



. 



gai. 



gal. 



gai. 



gal. 



gai. 



gal. 



gal. 



gal. 



Total number ot 

























£f3.1 . produced per 









16 













i55i 







20 



29 33 



1% -8 



18 





x 4 *5 



12 



21 



17-4 



Average daily 

























yield per cow in 























.69 



herd 



•71 



I '01 



•39 



•57 



•95 



•42 



I -12 



•60 



•75 





Average daily 

























yield per cow in 

























milk 



1-25 



1-63 



1 '53 



i-6o 



i- 3 8 



•85 



2 *90 



i-50 



1 -91 





1 -51 





per 



per 



per 



per 



per 



per 



per 



per 



per 









gal. 



gal. 



gal. 



gal. 



gal. 



gal. 



gal. 



gal. 



gal. 



per gal. 



Cost of production 



















per gal. for all 

























cows in herd. 



d. 



d. 



d. 



d. 



d. 



d. 



d. 



d. 



d. 



a 





(a) Labour . . 



6-io 



4*38 



4-17 



4*81 



672 



5*55 



4-27 



6-o 



3-76 



5 



08 



(fc) Food 



16*80 



23 '53 



23-76 



22*15 



21*31 



37-40 



25*79 



3* -45 



36-87 



26-56 



(c) Grazing .. 



4'30 



•29 



5 -07 



•45 



•3i 











1 



16 



(d) Depreciation 



4-65 



3*28 





4 -5o 



3*5i 



3*19 



3 -00 



5-55 



3-i3 



3*42 



Total cost per gal. 



31-85 



31-48 



33-00 



31.91 



31-85 



46-14 



33*o6 



43 -oo 



43-76 



36-23 



Average Fat 

























Analysis 



4*3% 



4-44%; 4-9% 



4-6% 



4-3% 



4-8% 



4'7% 



4-6% 



4-5% 



4*59% 



Note. — A, B, C, D, E : — Farms nominated by National Farmers' Union. 



F, G, H, I : — Farms nominated by Miners' and Dockers' Union Representatives. 

 In the case of Farm C, a deduction of one half the amount of concentrated foods used was made as 

 the producer was fattening or preparing his stock for the pedigree market. 



(The National Food Journal, 10th March, 1920.) 



The general shortage of foodstuffs during the period of 

 the War drew the attention of the authorities to the great 

 Whe and Dair waste of wne y tnat was taking place 

 By^ProductT' 7 throu g hout the country. Owing to the fact 

 that the present system is to collect milk 

 at depots for the manufacture of cheese, large quantities of 

 surplus whey have been allowed to run to waste. This has not 

 only been a great loss to the nation's food supply but has also 

 constituted a public nuisance by disorganising the treatment of 

 sewage, and contaminating water courses (to the detriment of 

 public health) and in some cases causing loss of live stock. 

 Many thousands of pounds sterling have been lost annually 

 in this way. 



Whey is in itself a valuable food both for human consumption 

 and for stock. When used as part of a ration pigs thrive 

 on the food, and calves can also be reared on it satisfactorily, * 

 but at the centres where there is the largest amount of whey 



* See article in this Journal, April, 191 9, p. 39. 



