WHEY BUTTER 215 



it to 50° F. and hold it at that temperature until Tuesday 

 morning. After separating the whey on Tuesday morning, 

 pasteurize it and mix it with the Monday batch. The 

 next step is to add the starter. Some manufacturers 

 like to add sufficient artificial starter to standardize the 

 cream to a fat-content of about 30 per cent. Other 

 butter-makers prefer to dilute the cream with skimmed- 

 milk so that it tests about 40 per cent fat. Then they 

 add about a 15 per cent inoculation of starter. Still 

 other makers do not use any starter. They dilute the 

 rich whey cream with whole milk or skimmed-milk and 

 churn the sweet cream. Butter made from the cream 

 that is sweet or that contains very low acidity has better 

 keeping properties than the very sour cream goods. If 

 thin cream is desired, it should be diluted before pasteur- 

 ization, for it is not wise to add raw milk to cream in 

 which the bacteria have been killed. 



One of the sources of difficulty in securing good whey 

 cream is the drippings of the press. Usually the whey 

 that flows from the cheese press will test about 8 per cent 

 milk-fat. If it is not saved, there is a large waste. How- 

 ever, these drippings are usually about a day old before 

 they can be utilized and often develop a strong and old 

 flavor. Very often they should not be used at all. 



Churning. — The cream should be churned, washed, salted, 

 worked, and packed in the ordinary way. Care should be 

 observed in the employment of as low temperatures as 

 possible, for the tendency of whey fat is to be greasy. 



Marketing. — Most whey butter is sold in the locality 

 of the factory. Since it does not keep quite so well as 

 creamery or dairy butter, it is usually not shipped to 

 distant markets. If care is observed in manufacturing 

 whey butter, it will pass on the average market as firsts. 



