COMPOSITION AND PROPERTIES OF BUTTER 551 



probably also as the result of partial cleavage of the proteins 

 and fats. 



It was formerly believed that the acidity was favorable to 

 the keeping quality of butter, and that ripened cream butter 

 would keep better than sweet cream butter. The great bulk of 

 experimental data on the relation of acidity to keeping quality, 

 and the experience in the commercial manufacture of butter, 

 have amply demonstrated that such is not the case. It is now 

 conceded by the best authorities on the subject, that the acid 

 content of butter, is one of the active agents, which, in com- 

 bination with other factors, hastens decomposition, leading to 

 the development of specific flavor defects, and shortening the 

 life of good butter. 



The Ash. The Ash, or mineral matter, is present in butter 

 in very small amounts only, ranging from about .09 to .20 per 

 cent. It very rarely exceeds .14 per cent and it averages about 

 .12 per cent. It is derived from the ash of milk and cream and 

 therefore has a similar composition as the ash of milk, which 

 is as follows: 



Table 79. Composition of Ash in Butter from Sour Cream, 

 Butter Not Washed but Thoroughly Worked. 1 



Potassium Oxide 19.329 per cent 



Sodium Oxide 7.714 " " 



Calcium Oxide 23.092 " " 



Magnesium Oxide 3.287 " " 



Iron Oxide (Ferric) and Sulphuric Acid 288 " " 



Phosphoric Acid (Anhydride) 44.273 " " 



Chlorine . 2.604 " " 



100.587 

 Less Oxygen Equivalent to Chlorine 587 " 



100.000 ' 



1 Fleischmann Lehrbuch der Milchwirtschaft, 1901. 



