Excerpts: The practicability of making whey butter as a by-product in Cheddar or American cheese factories has hitherto received but little consideration. A few attempts to manufacture whey butter have been made at different times, but apparently not with satisfactory results, and they have generally been given up at the end of the first season. Exception may be made, however, in the case of a company that was organized about two years ago in the State of New York for making whey butter on a plan modeled after the centralizer system. To carry this out a number of cheese factories were equipped with power and separators and the cream was collected by wagon, hauled to a central point, and churned. For more than a year the Dairy Division has been interested in this subject and it has conducted an experiment under practical conditions. The plant used was a purely local affair, intended to take care of the whey and cream of but one factory. This factory, situated in Wisconsin, received a maximum daily run of 16,700 pounds of milk, which is above the average.
