212 DAIRY TECHNOLOGY 



Hence it was in factories manufacturing this type of 

 cheese that whey-butter making originated. 



Original Methods of Making Whey Butter. — Until 

 within the present decade, little attention was paid to 

 whey butter. It was manufactured to some extent in 

 Swiss cheese factories, but the product was more like lard 

 chan butter and sold for a low price. 



There were two methods of recovering the fat from the 

 whey, the " cold process" and the " hot process." 



In the former the whey, when drawn from the curd, was 

 run into vats or barrels and allowed to stand for 24 hours. 

 The "cream" was then skimmed off and churned. This 

 method of skimming is not very efficient, as it recovers 

 but about two-thirds of the fat. By this process the whey 

 cream was very sour, sometimes containing as high as 0.9 

 per cent acidity. Hence the resulting butter was of a 

 poor quality and had very poor keeping properties. 



In the " hot process" the sweet whey in the kettle was 

 heated to a temperature of about 176° F. and stirred con- 

 stantly for about half an hour. Soon after the stirring had 

 begun, small, white, flocculent pieces of cream appeared 

 on the surface. When all the cream had come to the sur- 

 face, it was skimmed and dipped off into tubs, and, after 

 standing for some time, a considerable quantity of whey 

 was drawn off through a hole in the bottom of the tub. 

 Even then the remaining cream contained but 12 per cent 

 fat. It also contained a quantity of coagulated albumen. 



This method recovered almost as much of the fat as 

 can be removed by a centrifugal separator; but the pro- 

 longed high temperature is very injurious to the body of 

 the butter made from this cream. This cream is sweet 

 and pasteurized, and can be made into a fair quality of 

 butter if proper methods are employed. 



