598 ANNUAL REPORT OP THE Off. Doc. 



distributed uniformly throughout the entire mass of butter. As to the 

 am()u«jt of salt iu butter, this must be judged entirely according to 

 the standard of (he special tiade for which it is made. 



(5.) General Appearance. — Under this head we include the at 

 tractiveness of the package and packing, cleanliiie«s, etc. 



(6.) Moisture. — The water should be so completely incorporated 

 with the butter that it fails to show its presence, not appearing 

 in the form of free beads of water. 



(7.) Solidity. — By this is meant the quality of firmness or hardness, 

 not melting or softening too easily. 



The different qualities indicated above are used in a specific 

 manner for determining the market value of butter, each quality 

 having assigned to it a definite numerical value. The following 

 so-called scale of points is in common use in the markets of this 

 country : 



Flavor, 40 to 45. 

 Texture, 25 to 30. 

 Color, 10 to 15. 

 Salt, 10. 

 Appearance, 5. 



41. Composition of Buttermilk. 



Buttermilk is the product, containing water and milk solids that 

 remains when fat is removed from milk or cream in the process of 

 butter-making. In general composition, buttermilk resembles skira- 

 milk, containing, like skim-milk, all the constituents of milk, but 

 in different proportions. The amount of fat in buttermilk is of 

 the greatest importance in connection with churning, for only by 

 knowing the amount of fat in buttermilk can we tell with certainty 

 how complete the churning is. So, the buttermilk should always 

 be tested in order to know whether large amounts of fat are being 

 needlesslv wasted bv being left in the buttermilk. We have al- 

 ready discussed the conditions that afTect the amount of fat left in 

 buttermilk, in sections 33 and 34. If the conditions of butter-making 

 are properly controlled, there need not be left in the buttermilk more 

 than one-tenth of one per cent, of fat. Buttermilk from ripened 

 cream differs from that obtained with sweet cream, the former con- 

 taining less milk sugar, more lactic acid and less milk-fat. The fol- 

 lowing analysis will serve as an illustration to give a general idea 

 of the composition of buttermilk obtained under the best conditions* 



