214 DAIRY TECHNOLOGY 



daily. A separator is necessary in order to secure the cream 

 in good condition. The whey should be run through the 

 separator while hot, as soon as possible after being drawn 

 from the curd. A cream of not less than thirty per cent 

 fat should be secured, pasteurized and cooled, ripened with 

 a starter, and treated in every way the same as cream in a 

 whole-milk creamery. 



The butter can be made more economically by gathering 

 the cream from several cheese factories and taking it to 

 one central point for proper ripening and churning. But it 

 is essential that each factory take proper care of the cream 

 and deliver it in a sweet, clean condition. 



The skimming of whey is practiced commonly in fac- 

 tories making cheddar or American cheese, as well as in 

 Swiss-cheese factories. Some authorities claim that ched- 

 dar cheese when made under most favorable conditions 

 leaves so httle fat in the whey that the cost of recovering 

 it would hardly be met by the value of the fat secured. 

 When the cheese maker is deriving direct profit from the 

 whey cream, he may so handle the curd while in the whey 

 that a very considerable portion of the fat that should go 

 into the cheese is left in the whey to be recovered by the 

 separator. 



Disposal of Whey Butter. — It is very evident that whey 

 butter must be so branded as to distinguish it from creamery 

 butter. So much whey butter is of poor quahty that this 

 product, no matter how good it is, brings a lower price 

 on the market than does creamery butter. To some ex- 

 tent the local patrons of the cheese factory may, however, 

 use the whey butter. This latter is of the same value to 

 them as a similar grade of creamery butter. However, 

 if whey butter of high quality be offered on the market 

 for some time, it will soon gain a favorable reputation 



