214 THE BOOK OF BUTTER 



In many factories this expense is not so high, for a certain 

 number of men must be employed regardless of whether 

 whey butter is produced. 



Arrangement is usually made whereby the farmer re- 

 ceives a certain proportion of the profits on the whey 

 butter. This more than reimburses him for the milk-fat 

 taken from the whey, thus causing the feeding value of 

 the product to be somewhat less. Quoting Doane : " In 

 a factory receiving a maximum flow of milk of 10,000 or 

 more pounds a day some profit should be made after 

 giving one-half of the gross returns to the farmer." 



170. Manufacture of whey butter. — The first step in 

 the making of whey butter is in the care of the milk. 

 Generally it is considered that separation is the first 

 part of the process. 



Separation. — The whey should be separated as quickly 

 as possible after it is drawn from the cheese-vat. It 

 should be passed through a special whey separator so 

 that the cream will test at least 50 per cent fat. This 

 separator differs from the milk machine in having a larger 

 opening for the skimmed product to flow from the bowl. 

 In case of necessity, the milk separator may be employed ; 

 however, the cream must be separated the second time to 

 be sufficiently rich in milk-fat for churning. It is wise to 

 strain out the small pieces of curd as the whey runs into 

 the separator. This prevents the clogging of the bowl. 



Care and ripening of cream. — As quickly as the whey 

 is separated, it should be pasteurized at 145° F. for thirty 

 minutes and then cooled to a good holding temperature 

 or to the ripening temperature. If the factory is' small, 

 the cream should probably be churned three or four 

 times each week. A good plan is as follows : After sep- 

 aration Monday morning, pasteurize the cream and cool 



