We notice that, in some localities, the patrons of the cheese factory
are very much interested in the question of the value of whey for
feeding purposes--some going so far as to assert that what is left of
milk in cheese making is as valuable as what is removed! This is a
startling assertion, and, if true, would convict our dairymen of a vast
amount of stupid waste. Is it true? Let us try to get at the facts of
the case by a direct, common-sense investigation of it.