DIFFERENT KINDS OF TurrfMb^UFORNASX^ 187 



European ports, large butter manufactories supply preserved or box 

 butter for transatlantic shipment. One of the earliest and most important 

 undertakings for supplying such butter was that founded in 1873 in 

 Copenhagen, under the directorship of Mr. Busck, viz. the Scandinavian 

 Preserved Butter Company. The activity of this excellently conducted 

 business exercised during the period of its existence a widespread influence 

 on the dairy industry of Denmark and of South Sweden. To such an 

 extent was this the case, that for several years only butter was put on the 

 market which had been made under the ice system from sweet cream 

 which had stood for 10 hours, and in consequence the practice of sweet- 

 cream churning was carried on for a time to a considerable extent. 



The transmission of table butter in post-boxes, or in boxes by post, 

 which do not hold more than 5 kilos, nett, to private consumers, has 

 developed very considerably in Germany during the last ten years. 



The different names applied to the different kinds of butter which are 

 used in the retail trade, as, for example, horst butter, lackierte butter, gold- 

 brand butter, &c., are of comparatively little importance. 



(3) Whey Butter. In all districts where fatty hard cheeses are 

 prepared, for example, in South Bavaria, in Switzerland, in Austria, 

 and in Holland, butter is obtained from the whey, which contains 

 a small portion of the milk-fat which has not been removed in the 

 manufacture of the cheese. Separation of the fat from the whey 

 may be effected in three different ways. The whey may either be 

 warmed to 68 to 75 C., treated with 1 per cent of sour whey, 

 and further warmed to 80 to 95 C., skimming the fattier portion 

 of the so-called vorbruch, which at this temperature collects on the 

 surface, and amounts to about 3 per cent of the entire volume of the 

 whey; or the whey may be allowed to stand 24 hours in cold water to 

 cream, and the rich fatty surface layer may then be skimmed off; 

 or the whey creamed by the separator, as is done with milk. Both 

 the vorbruch and the whey cream are churned in the ordinary 

 manner. The whey butter obtained from whey cream is better than 

 the vorbruch butter. Butter obtained in the latter way represents 

 a lesser yield than butter obtained in the former way. It may be 

 calculated that in the preparation of fat cheeses, according to the 

 Emmenthaler method, "75 kilos, of vorbruch butter is obtained from 

 every 100 kilos, of milk, and '8 to 1 kilo, of whey butter. Both 

 these kinds of butter do not differ in their average composition 

 (chemical) from ordinary butter. Possibly they are often a little 

 richer in protein bodies. In fineness and pureness of flavour they 



