RENOVATED BUTTER 581 



ing law which defines whey butter and provides that all butter 

 made from whey shall be classed, branded and sold as whey 

 butter : 



Wisconsin Whey Butter Law 



"Whey Butter Section 4707d-3. No person shall by himself, 

 his agent or servant, sell, offer or expose for sale or have in 

 his possession with intent to sell or exchange or deliver, any 

 butter, manufactured in whole or in part, from whey cream, 

 unless such butter shall have the words 'whey butter* conspic- 

 uously stamped, labeled, or marked in plain Gothic letters, at 

 least three-eights of an inch square, so that the words cannot 

 be easily defaced, upon two sides of each and every tub, firkin, 

 box or package containing said whey butter; or if such butter 

 is exposed for sale uncovered, or not in a case or package, a 

 placard containing said words in the form described in this 

 section shall be attached to the mass in such a manner as to be 

 easily seen and read by the purchaser. Any person who violates 

 any of the provisions of this section shall be guilty of a mis- 

 demeanor and upon conviction thereof, shall be fined not less 

 than twenty-five dollars nor more than one hundred dollars 1 /' 



RENOVATED BUTTER 



Definition: Renovated butter, or process butter, is a prod- 

 uct which resembles butter and which is made from one or more 

 parcels of butter, which has been or have been "subjected to 

 any process by which it is melted, clarified or refined and made 

 to resemble genuine butter, always excepting 'adulterated but- 

 ter' as defined by this act." 2 



In order for butter to be subject to this definition, it must 

 have been melted or reduced to a fluid oil, the melted oil 

 must have been subjected to a process by which it is "clarified 

 or refined," which may be done by skimming, aerating, washing 

 and other processes, through the action of heat, cold, agitation 

 or rest ; and this melted and refined oil must then again be con- 

 verted into a product "to resemble genuine butter," in appear- 

 ance, consistency, texture and flavor. This last requisite is ac- 

 complished by mixing the melted, refined oil with milk, or 



1 Supplement to Wisconsin Dairy and Food Laws of August, 1913, 

 issued by Geo. J. "Weigle, Dairy & Food Commissioner, July. 1917. 



2 By Act of Congress approved May 9, 1902. 



