The Barre daily times. (Barre, Vt.) 1897-1959, 1918-02-25
Make A SUCCESS
SKIlfliING WHEY
There Are Good Returns in the Opera
tion, According 90 Statement by
Prof II. b. Ellenberger of
State Dairy Dept

State Dairy Dept.
The cheese factories Of Vermont have
been slow to take up whey skimming
but during the past year, "a a result of
educational work done by the state de.
partment OF agriculture, several have
made start and others viii commence
Operations during the coming season
That the venture Is financial success IL
shown by the results obtained at three
factories, as given out by Prof. H. u.
Ellenberger OF the dairy department, in
the following statement, which is being
sent 10 the various factories of the state
for the purpose of answering some of the
questions arising from those which have
not yet decided what course TO pursue.
Save Whey Cream.
1t is essential that the whey from
chedder cheese factories be separated for
two reasons First, the world shortage
of food products and especially OF fats,
is so great that q waste or partial waste
OF any product III for human food is al
most crime against society and de-
mocracy; and, second, the financial re.
turns are such that no factory can az.
ford TO leave the whey unseparated.
There is no longer any question about
the advisability of Whey Swimming. But
ter at 80 cents per pound is too high 10
feed to hogs. Fat can be purchased much
cheaper in feeding stuifs. Besides, even
il the whey is not skinned, only a small
part of the cream every reaches the hog
trough. Most of II sours on top the
whey tank and is then discarded as
waste.
A Saving Of Human Food.
Below are given records from three
Vermont factories which just started TO
skim whey during the past season. Two
of them operated for about six months.
and the third for less than four months. |
yet they saved almost 10000 pounds of
butter for human food. Every factory
should fall into line the coming sum
mer and back up the boys in the trenches |
by swelling this amount by many more |
thousands Of pounds II can be done and |
with profit to the factories and their |
patrons.
Actual Results Accomplished.
Factory No. put in whey skimming
and operated for about six
during which time l,ls5. 900
pounds of milk were received The whey
from this yielded 3,543 pounds of butter,
or about three pounds from the whey
from each LOCO pounds of milk. After
paying all running expenses. including
labor, interest and depreciation on equip
ment, this venture Melted the patrons
tthe arrangement was cooperative
sss2.l4, or IA cents per hundred pounds
Of milk.
Factory No. . equipped in the middle
If the season, thus actually running less
han four months, In this time, 424,3o0
pounds of milk were made into cheese
he whey from which yielded cream con
aiming | $40 pounds OF butterfat or 81 8
pounds per thousand. The net returns |
we're S43s.23, equal to 1913 cents per hun (
lred pounds of milk. This was also a
trictly cooperative venture. s
The cost of equipment for these two !
actories averaged S535. Interest and |
depreciation were figured high at 20 per
ent. for a season of six months, or l.3 |
ents per 100 pounds of milk from which
he whey was SKINNED. The fuel and oil !
ost averaged 10 cents, and the labor i
ost was 2.l7 cents, making a total ex $
ense of AL cents for skiming the whey
rom each 100 pounds of milk. The aver !
ge gross receipts were 1885 cents. leay-
az net profit of SIS cents on each 100 ! |.
ounds OF milk, and besides 5.426 pounds
( good butter were added to our food /,
upply.
Factory No. 3 skinned the whey as :
rivate enterprise, one-half the gross re-
lrns being given the patrons as their
hare. The milk received was .435 200
ounds, but considerable whey was not
<immed owing to shutdown for re-
airs. However, 3943 pounds of butter
ere made. the patrons share of which
TO $74s, or 5.2l cents per 100
ounds of milk
These three illustrations prove that
hey skimming pays.
Advance Preparation Advisable. \
Mainly owing to transportation diff n
Ilties, it is almost impossible to get
Ipplies and equipment on short notice; Il
erefore it behooyes the factories to II
axe their decisions as soon as possible,
as to place their order early.
Every factory which skins whey Il
ould have an ice supply available. In III
me eases where the cream is sold cold III
ming water may answer. but the wa
r must be very cold and the supply in
haustible. When the cream is churned,
is necessary for cooling the cream
d butter; cold water will not do. Right
w is the season for ice storage. Next
ring after you have definitely decided IL
skim your whey it may be too late to II
,ure ice. Even if it is decided not to lIt
i'm. ice is handy thing to have, and II
will keep. Every factory should ar II
1ge for an ice hauling bee this winter, lIt
, sooner the better, and put up suffi- lk