BUTTER FROM WHEY.

Dominion, Volume 1, Issue 89, 8 January 1908, Page 3

BUTTER FROM WHEY.

THE PROCESS DESCRIBED

THo, now ..' practice of., rescuing from.-whey t . the, hitherto- wasted butter-fat, and making a x it, into butter, ,is .attracting increasing. notice t abroad, and- will':-'rio' : .doubt' receive attention, t in ;Now- Zealand!, The Chief" Dairyinstructor; » for : Western' Ontario/''in/fa"Jetter..'tb tlin r " Canadian Dairyman,'' has- thus described I '?ho question'of making; 'tojiter-'from ; tjio' tj fat idft'iri tlie vfliby where: cheese is made is; } perhaps, worthy of discussipri, since-tliojire- 1 Bont high price of abutter should make at a i paying proposition.There may be. a .littlo i prejudice in ' the '.minds of; a few people, re- | i gardjng the making of this butter, since "it : is quite natural.-for anyone, acquainted -with ( old-style whey tanks:at some .of the factories < to ass&ciato this butter as having something i to do with ;these tanks. -In other, words, it | might-he supposed that in speaking of_skini- ] ming whey for buttor, the. fat was skimmed off-.the -fop of these tanks,,, and then made into butter. -. Let me-say such is not the.case at- ail. Bijttcr' from whey is made in this way : ■ There ; is an, average loss of about .3 per. .contJ of -..butter-fat left. in. whey, when it is ready to dip or to; he, run off the curd in cheese-making., The fat is pure, clean butterfat, and tbo' custom,.has. been to allow. this to, run into- the .whey..tank with' the whey, ind as niu.ch as possible of;this fat sent homo in, the patrons' cans mixed with the whey. Instead of; allowing this fat to;, go into'the ;anlts,, the whey, is run througli- a cream leparator, and the ,pure butter-fat removed ■ji the form-of .cpeam before, the whey, is allowed to .-pass into, the whoy tanks. Several - factories are making butter with success from this-,fat. " About,a 50 to 60 per cent, cream is skimmed, and'this is reduced to about 40 per-"cent.'-, by.!the.- introduction of a pure culture.,- Whenrthis cream is' churned a very good class of .biitter is made'. . Care must be taken that ■ everything.'is kept perfectly clean and- sweet, Just the. samp as. in making buttor by'.sltimming milk. . With a spccial cream screw there is-no firouhlo in skimming a-'rioh cream,, wliich cjiurns .easily, nt low temperature, and r on the basis of .3 per cent., loss ;of fat in whey, ,ab.o'ut -throo pounds or a little d.Ver, of butter.' can bo made from-1000 pounds-of whey.' In.regard, to the feeding value of the whey (unless tho whey is heated to about 165. degrees' which process will keep the fat in tho whqy),the patrons' get very little ■benefit from this fat. so far as the whey is concerned. Most of-it rises to tho top in the tank if:'al]oyred to ; go in, and does not go to the patron at all', unless, the. whey is short, when this greasy substance is ■ sometimes returhed • in ' cans,, to the dissatisfaction of'anyone who, .may have to wash them. Again,, the left in the tank, becomes a< very hard,; problem ..for. the choesc-makcr 'to know what ; to, do with. Hp, in cleaning the/tank,', has, t'o' have someone draw it-away, or el so lie' Has. to.;bury it near, the factory, in fact, it/is; . source of trouble, in keoping 'wney tanks . clean. Therefore, if this'wheyfi's 1 run' .through a cream separator and thisyj.fat skimmed out; and made into buttor, -it' will not injure th<Mvhpy for feeding, purpAses, and even if it could, all be lecured/.fiVr feeding,, it . is .too-expensive to feed atythV present.prices of - buttor."