through a second time, a churnable cream may be obtained which 

 will give a very fair butter if the original milk was good. If 

 the whey has been heated to 130 or 140 degrees as in Swiss 

 cheesemaking, it may be advisable to use a starter, otherwise the 

 cream is ripe enough as a rule shortly after separating. Makers 

 of whey butter must be careful not to incorporate more than 16 

 per cent, water. 



The whey butter industry among the Canadian Cheddar 

 cheese factories has gained quite a foothold during the past few 

 years by separating the whey cream and sending to central churn- 

 ing stations. 



DEVONSHIRE BUTTER. 



The thick Devonshire cream before described is churned in 

 a short time by stirring it by hand in a tub. This system obtains 

 as yet to a certain extent in England. 



