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The Bulletin. 



BUTTER AND BUTTER SUBSTITUTES. 



DEFINITIONS AND STANDARDS. 



Butter is the clean, nonrancid product made by gathering in any man- 

 ner the fat of fresh or ripened milk or cream into a mass, which also 

 contains a small portion of the other milk constituents, with or without 

 salt, and contains not less than 82.50 per cent of milk fat and not more 

 than 16 per cent of water. 



Eenovated butter, process butter, is the product made by melting but- 

 ter and working, without the addition or use of chemicals or any sub- 

 stance except milk, cream, or salt, and contains at least 82.50 per cent 

 of milk fat and not more than 16 per cent of water. 



Oleomargarine, oleo or butterine, is a substitute for butter, made from 

 other and cheaper fats than butter. 



Of the 29 samples of butter and butter substitutes examined, seven 

 were renovated or process butter. Of the 7 samples of process or 

 renovated butter examined, one was sold as process butter and the other 

 six were sold as butter or tub butter, in violation of the food law. In 

 the above six cases the inspector asked for butter or tub butter. Instead 



RESULTS OF THE EXAMINATION OF 



