Editing Butter (section)

===Whey butter===
Cream may be separated (usually by a centrifuge or a sedimentation) from [[whey]] instead of milk, as a [[byproduct]] of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".<ref>{{cite web|url=http://oukosher.org/index.php/common/article/everything_is_in_butter/|title=Article on sweet cream, whey cream, and the butters they produce|work=Kosher|access-date=24 October 2014|archive-url=https://web.archive.org/web/20120220100350/http://oukosher.org/index.php/common/article/everything_is_in_butter/|archive-date=20 February 2012|url-status=live}}</ref> They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so {{convert|1000|lb}} of whey will typically give only {{convert|3|lb}} of butter.<ref>Charles Thom, Walter Fisk, ''The Book of Cheese'', 1918, reprinted in 2007 as {{ISBN|1429010746}}, p. 296</ref><ref>{{cite web|url=https://archive.org/details/CAT31283652|title=Whey butter|first=Charles Francis|last=Doane|date=12 November 2017|publisher=Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry|via=Internet Archive|access-date=29 December 2017|archive-url=https://web.archive.org/web/20170528151635/https://archive.org/details/CAT31283652|archive-date=28 May 2017|url-status=live}}</ref>