Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1895-06-13
WHEY Butter.
Saving the 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 ii
had cooled down. 1t 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, 80 far as the flavor
Of the butter was concerned, in holding
the whey "A or even IS hpars IN some
cases, but would strongly recommend
that the whey cream be ahurncd as soon
as convenient aft"r separation. In one
case where it was attempted to hold the
whey AZ hours before separating, tho
development Of Tactic acld went so far
that the flavor Of the butter was spoiled
The practical point seems to be that the
whey should be separated at Cnco and
where possible the cream churncd quick
ly, and preferably in any caao tho whey
cream should not be held more than p
hours
The cream from the whey, containing
as it does very little ca&cin, was very
easily, quickly and completely churncd
at low temperature The most com
pletc churning was obtaincd when the
chun was started at Il temperature from
48 degrees T.. to 81 degrees f.. the time
required in most cases being less than
90 minutes.
In regard to the quality Of butter, as
before stated, butter mado 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 mako buttcrof good commercial quail
ity we have clearly shown Whether on
not it can be done at IL profit is the prac-
teal question for the ordinary factory
man.
In order to enable the ordinary fac
tory to utilize tho fat wasted in this
way it would be necessary to provide
storage capacity for IL large part Of the
whey produced in any given day, and
centrifugal separator, chum and butter
worker. In cases where moro 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 50 Of the New York OK
pertinent station Dir. L. l.. Van Slyke
gives tho average of largo number of
analyses Of whey made by him during
tho season of 1893. This work repre-
sents analyses Of whey made at 30 differ
cnt factories in eight counties of the
state, extending from April to October,
and tho average of the whole shows 80
OF per cent of fat in the whey. As
Stunning this to be u fair average of the
percentage of fat III all the whey pro
ducod in the state, wo should have
4, 3l2, 500 pounds of fat lost III tho whey.
Allowing that the butter contained 50
per cent of fat and providing for all
mechanical losses in the manufacture,
we should make from this amount Of
fat 4,77G, sos pounds of butter, which
Mt 20 cents per pound would be worth
$905,3l0 or about 90 cents for each
COW III the state.
In nearly all of the factories i'll the
state this butter would find u home mar
ket among tho patrons of the factory, SO
that the expense of packages and market
ing need not be taken into account, and
the saving would be Il cleal one to tho pa
irons. Professor Wing in Cornoll Uni
versity Bulletin.