Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . any privatefactories the farmer gets half the income from the sale ofwhey cream, or about 20 or 25 cents per pound of fat andafter paying out 10 cents for grain to replace the fat asfeed he has left 10 or 15 cents per pound of fat as amounts to 3 or 5 cents gain in price on each 100 poundsof milk delivered at the factory. (112) The Equipment for Whey Skimming. AtSwiss factories the curd is taken out first, leaving the wheyin the kettle, but in American factories the whey is
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . any privatefactories the farmer gets half the income from the sale ofwhey cream, or about 20 or 25 cents per pound of fat andafter paying out 10 cents for grain to replace the fat asfeed he has left 10 or 15 cents per pound of fat as amounts to 3 or 5 cents gain in price on each 100 poundsof milk delivered at the factory. (112) The Equipment for Whey Skimming. AtSwiss factories the curd is taken out first, leaving the wheyin the kettle, but in American factories the whey is drawnfirst, leaving the curd in the vat. In either case the whey israised by a pump or a steam jet through clean, sanitarypipes, arranged so as to be cleaned every time used, to a tinlined whey storage tank. In some factories the whey runsby gravity from the cheese vat to the tank. 80 Cheese Making. The separator is started immediately and fed from thestorage tank and the skimmed whey is caught in a large canand pumped to the farmers whey tank. Whey separatorsrun by steam turbine are most commonly Fig. 19BB.—A Sanitary Steam Jet. The whey cream is caught in a can, set in a tub of coldwater, cooled as rapidly as possible, and kept in cold wateruntil delivered to the buyer. In warm weather whey creamshould be delivered every day, if possible, and certainlyevery second day. The curing room is not cool enough forthe storage of whey cream. It should be kept at the tem-perature of fresh, cold, well water, best in a half barrel orcovered wooden tank. Press drippings are not skimmed, asthey are likely to injure the quality of whey cream. (113) Testing Whey and Skimmed Whey for Babcock test used for testing milk and cream is alsoused for whey as well as skim milk. For American cheesefactory whey, the double necked skim milk test bottlesreading up to 50% fat may be used. After placing whey in the bottle, it should be stood in cold water for atime to cool the s
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