8 THE BOOK OF BUTTER 



TABLE III THE ANALYSES OF B OTTER 



7. Fat. The variation in fat according to Thompson, 

 Shaw, and Norton 5 is between 73.49 and 87.39 per cent. 

 The constitution of the fat is important. Below are 

 figures taken in part from Richmond 6 which show the 

 nature of milk-fat which so largely comprises butter. 



The first three acids in Table IV are soluble in water. 

 Caproic and lauric acids are probably partially soluble. 

 It is thought that the characteristic flavors of butter 

 are due largely to these soluble acids. 



1 Richmond, H. D., Dairy Chemistry, p. 246, 1899. 



2 Fleischmann, W., The Book of the Dairy, p. 194, 1896. 



3 Lee, Carl E., Barnhart, Jesse M., Composition of Market 

 Butter, Univ. of 111. Agri. Exp. Sta., Bui. 139, p. 440, 1909. 



4 Thompson, S. C., Shaw, R. H., and Norton, R. P., The 

 Normal Composition of American Creamery Butter, U. S. 

 Dept. of Agri., B. A. I., Bui. 149, p. 10, 1912. 



6 Thompson, S. C., Shaw, R. H., and Norton, R. P., The 

 Normal Composition of American Creamery Butter, U. S. Dept. 

 of Agri., B. A. I., Bui. 149, p. 18 and 19, 1912. 



6 Richmond, H. D., Dairy Chemistry, p. 35, 1899. 



