Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1918-03-28
SAVE WHEY CREAM.
Vermont Cheese Factories Make Sue
cess Swimming whey.

1
The cheese factories of this state have
been slow to take up whey STUNNING, but
during the past year. as result OF edu-
cational work done by the state DEPART
ment of agriculture. several have made
n start and others will commence opera
tions during the coming season. That the
venture is a financial success Is shown
by the results obtained at three factories,
as given out by Prof. II. b. Ellenberger
of the dairy department. in the Following
statement which is being sent to the va
rious factories of the State for the pur-
pose Of answering some of the questions
arising from those which have not yet
decided what course to pursue.
1t Is essential that the whey from
| chedder cheese factories be separated Tor
two reasons: first, the world shortage OF
food products, and especially OF rats is
so great that n waste or partial waste or
any product At for human food is almost
a crime against society and democracy;
and, second, the financial returns are such
that no factory can afford to leave the
whey unseparated. There is no longer any
question about the ACCESSIBILITY Of whey
skimming. Butter at so cents per pound
is too high to feed to hogs. Fat can be
purchased much cheaper in feeding stuffs.
Besides. even If the whey is not skinned.
only small part Of the cream ever reach
es the hog trough. Mos. Of it sours on
ton the whey tanl, ard is tbon discarded
| as waste
| Below ara p,ven records from three
Vermont factories which iust started 10
skim whey during the past season. Two
of them operated for about siy months
and the third for less than four months,
yet they saved almost 10000 pounds Of
| should fall into line tbis coming sur-
mer and back up the bovs in the trenches
by swelling this amount bv many more
| thousands of no,nds II can no done and
| with profit TO the factories and their
| patrons
! Factory No I n,,+ IN u,bev ekimr,inv
| eouipment and onar,+od for ,hout civ
months. during which ti,,o 49, zoo wounds
of milk we're received The whey from
this vieIded aa nounds Of hu,{er or
ahout tbroe mounds 60, ,,a ,rho,, fror,
ZACH oOo wound, 30 Lii, ,s,ar ,,a,,ina
all running exnenses ,nc,ud;ny labor in.
terest and denreciation IN ooui,ment tbis
ventura Melted tho natrons l,ta arr,pge-
ment was co-onerattt,o, ssso "A or ? A.,
cents nor bundrod no,,ras " mi,
Factorv No en,,innaa T., ,ha middle
of the SEASON tins actuo,,,, rrnnina Iass
fhon To-, Dnl
no,,na, - Lii. 80. 80,
tho u,hov fror, ,,h;o,, ,,;o,,oa auo,,,, 49,,
tanning 57o nounds ~ huttar co. -. . :
mounds ner thousand The no., ret,,rn.
were sa2s % eou.I to ma co,ts ,a, h,,r
dred wounds ~ Mill, NIL ,,,os aia,
str,ct,v n co-onoroti,,o ,,ort,,n
Tho oost of oou,n,,o,. g. .,. .,,,,
f.otor;os o,,.r,,raa eEor I..a.
nreciot,or were errro, ,,;r,, -. On ~.
cent for season ~ CIV morths Nv
cents Nor I'm no,,nds ~ ,,,;i,, So ,,.,,,a -
tho wbev was sL;,,r,oa 1,ha s,o, 49,
oil cost oyerag.a ~ oants aas ~, ~,
cost u.s 80 oants. ,,,n,.iu 80,
nense ~ Aa7 conts for s,,;,,,,,i,a ~,
whey fron, ooch I'M Wounds 20 lii, nj,
AVERAGE gross reco;nts VOC 20 a. oo,ta
leaving not rroe, ~ 100 oarts IN oao,
ion mounds ~ mill. and besides = Ao
nounds ~ ,ood hmtter ,raro addaa 60 ~,
food SUNNY
Factory No 2 sk;r,red tho whev no ,
nrivate enternr,se one-baIf tho eros,
returns being given the natrons as tbei,
share. The milk received was ! AK on
mounds hut considerab,e ,vbev was mo-
SKINNED owing IN a shut down for no
pairs However. 3a43 mounds NJ butte,
were made the natrons' share NJ wbic,
amounted IN s74S or 521 cents nor IN
mounds of milk
These three illustrations nrove tina
whey skimminp NAYS
Mainly owing to TRANSFORMATION Difficult
ties II is almost ,mnossih,e IN get am
plies and eouipment on short notice
therefore. IT behooves the factories I,
make their decisions as soon as possibIe
so as to Mace their orders early
Every factory which skins whe,
should have an ice SUNNY available. 7,
some cases where the cream is sold col,
running water NAV answer. but the waite
must be very cold and the supplv inex
haustable When the cream is churned
ice is necessary for cooling the cream
and butter: cold water will not do. RICH
spring after you have definitely decided
, - soo,,ro loo Eyon 70 ~ ,s dAoidad ~