Little Falls weekly transcript., 1895-06-28
Hoods SarsapariI|a
" Is. the Only
True Blood Purifier
Prominently IN the Public Eye Today.
Hood,c Dille easy to by: by. easy $. tont. to take
WHEY BUTTER.
Saving tho Butter Fat Ordinarily Lost In
Whey.

In all Of our experiments the whey
was run through the separator immedi-
ately after it was drawn and before it
had cooled down. It was at this stage,
of course, slightly acid and the result
ing cream was in good condition to
churn at once after being reduced to the
proper temperature. We have had no
difficulty, however, so far as the flavor
of the butter was concerned, in holding
the whey - or even 48 hours in some
cases, but would strongly recommend
that the whey cream be churned as soon
rs convenient after separation. In one
case where it was attempted to hold the
whey 4S hours before separating, the
development of lactic acid went so far
that the flavor of the butter was spoiled.
The practical point seems to be that the
whey should be separated at once and
where possible the cream churned quick
ly, and preferably in any case the whey
cream should not be held more than "a
hours. @s~z' fJ.r .G2%3 H
The cream from the whey, containing
as it does very little casein, was very
easily, quickly and completely churned
at a low temperature. The most COM
2lete churning was obtained when the
,hurn was started at a temperature from
IS degrees F. to Sd degrees F., the time
required in most cases being less than
20 minutes.
In regard to the quality of butter, as
before stated, butter made from the
whey has gone into the same market as
the butter made in the ordinary way.
Good judges who have seen the two
kinds of butter side by side have been
in some cases unable to detect which
was made from whey and which from
cream. In other cases slight inferiority
in texture and flavor have been noticed
in the whey butter. That it is possible
to make butter Of good commercial quail
ity we have clearly shown. Whether or
not it can be done at profit is the prac-
tical question for the ordinary factory
man.
In order to enable the ordinary fac
tory to utilize the fat wasted in this
way it would be necessary to provide
storage capacity for a large part Of the
whey produced in any given day, and a
'centrifugal separator, churn and butter
worker In cases where more than one
vat Of milk is made up, by SO arranging
the work that the whey would be drawn
from the watts at different times, it
would not be necessary to provide so
much storage, for the separator could be
started as soon as the first whey was
drawn, and much Of the whey could be
gotten out of the way before the last vat
was ready.
In bulletin 65 of the New York ex-
pertinent station DIR. L. L. Van Slyke
gives the average Of large number Of
analyses Of whey made by him during
the season Of 1898. This work repre-
sents analyses Of whey made at SO differ
ent factories in eight counties of the
state, extending from April to October,
and the average of the whole shows .39
of / per cent of fat in the whey. As
Stunning this to be fair average Of the
percentage Of fat in all the whey pro-
duced in the state, we should have
4,S42, 362 pounds Of fat lost in the whey.
Allowing that the butter contained IS
per cent Of fat and providing for all
mechanical losses in the manufacture,
we should make from this amount Of
fat 4, 776, 6,59S pounds Of butter, which
at 30 cents per pound would be worth
$995;319, or about so cents for each
COW in the state. N
In nearly all Of the factories in the
state this butter would find q home mar
ket among the patrons Of the factory, so
that the expense Of packages and market
ing need not be taken into account, and
the saving would be clear one to the pa
irons. Professor Wing in Cornell Uni
versity Bulletin. "a
Bad Business Way. 81
Increasing imports, decreasing ex-
ports selling less to foreign countries,
buying more from them. $50 runs the
world away under the Gormanized
Wilson tariff. According to the free
trade theory this is the way for a coun-
try to lay up treasure No individual
would expect to get rich in this way
Wheeling 20. Intelligencer. -