Whet Butter. 97 



thick enougli for best results Avithout churning it more or less in 

 the separator. In order to overcome this the whey was put through 

 the separator in the same way milk would have been and about one- 

 tenth the whole bulk taken from the cream outlet. This was found 

 to contain on tlie average from 2 per cent, to 5 per cent, of fat or to 

 be of nearly the same fat content as ordinary milk. This so-called 

 " first cream " was run through the separator a second time, and in 

 this way the cream condensed to the proper consistency for churning. 

 In running the Danish- Weston machine, this was not found to be 

 necessary. The Danish-Weston machine is provided with a con- 

 trivance whereby the proportional flow from the skim milk and 

 cream outlets can be controlled at will and in running the whey 

 through this machine it was found entirely feasible to shut off the 

 cream outlet entirely until a sufficient amount of cream had gathered 

 in the center of the bowl, when by turning in the skim-milk point 

 this cream could be thrown out, and after being so removed the 

 skim-milk point could be thrown back again until a second portion 

 of the cream had gathered in the center of the bowl. In this way 

 we were enabled to get a clean separation and cream of good con- 

 sistency in one operation. 



In all of our experiments the whey was run through the separator 

 immediately after it was drawn and before it had cooled down. It 

 was at this stage, of course, slightly acid and the resulting cream 

 was in good condition to churn at once after being reduced to the 

 proper temperature. We have had no difficulty, however, so far as 

 the flavor of the butter was concerned in holding the whey 24 or 

 even 48 hours in some cases, but would strongly recommend that the 

 whey cream be churned as soon as convenient after separation. In 

 one case where it was attempted to hold the whey 48 hours before 

 separating, the development of lactic acid went so far that the flavor 

 of the butter was spoiled. The practical point seems to be that the 

 whey should be separated at once and where possible the cream 

 churned quickly, and preferably in any case the whey cream should 

 not be held more than 24 hours. 



The cream from the whey, containing as it does, very little casein, 

 was very easily, quickly and completely churned at a low temper- 

 ature. The most complete churning was obtained when the churn 

 was started at a temperature from 48° F. to 54° F., the time required 

 in most cases being less than 20 minutes. 



7 



