160 CHEESE MAKING. 
of six cheese. A paper is put in the bottom of the box, scale 
boards between the cheese, and another paper on top. 
The method of grading cheese has been explained (276). 
307. Whey Butter. 
It has been explained that in the methods of making Swiss 
cheese more fat is lost in the whey than in the manufacture of 
Cheddar. It is the general practice in. Swiss factories to make 
butter from the whey. In the great majority of factories this 
butter is little more than grease. The reason for this is that 
very crude methods are employed in its manufacture. The 
fat as it rises on the whey is soft because it is warm. Under 
these warm conditions bad fermentations are at work causing 
poor flavors. The cream obtained is churned without being 
properly cooled with ice and the grain of the butter is therefore 
soft and greasy. The grease thus obtained sells for about ten 
cents a pound. 
By the use of a separator a much more efficient skimming 
can be done, and the cream will be thick. With ice and a 
proper vat for holding the cream, the butter fat can be hard- 
ened and the cream ripened slowly, thereby securing fairly good 
flavors. If the cream be churned at a low temperature, an effi- 
cient churning will be possible, and a good grain and a fair 
flavor be obtained in the butter. If this butter is held in a re- 
frigerator until shipping, a much better price can be obtained 
for it than for the grease now often sold as whey butter. A 
number of factories where the whey is skimmed by a separator 
and the cream properly ripened, are turning out butter that 
sells for full market price, whereas the factories that are mak- 
ing whey butter in the old way receive only half this price. It 
pays to do things right.* 
QUESTIONS ON CHAPTER XVI. 
1. At what temperature should Swiss cheese be kept to 
start the eyes? 2. How may the location of eyes in the cheese 
be determined? 3. How may an over development of eyes in 
local points in a cheese be checked? 4. What is the effect of a 
*Sce Bull. 132, Wisconsin Exp. Sta., The Manufacture of Whey Butter at 
Swiss Cheese Factories, by E. H. Farrington. 
