584 RENOVATED BUTTER 



present trend of the butter industry may be accepted as a 

 correct criterion of the future of the renovated butter industry, 

 it may be consistently assumed that the days of the renovated 

 butter industry are numbered, and that it will continue to de- 

 cline, for the best interests of the milk and cream producer, 

 who cannot afford to sell the product of the dairy cow on the 

 basis of packing stock prices. 



Manufacture of Renovated Butter Quality of packing 

 stock. The better the quality of the packing stock the- better 

 will be the quality of the renovated butter. The packing stock, 

 which largely consists of a poor grade of dairy butter, is 

 gathered up by the renovated butter agents from country stores 

 in all parts of the country where farm butter is made. It is 

 packed in barrels and tubs and placed into cold storage until 

 ready to be made over into renovated butter. 



Melting. (The barrels and tubs of packing stock are emptied 

 into the melting tank, which is a tank or vat, equipped in its 

 bottom with a series of coils through which hot water is passed. 

 Jacketed vats, similar to cheese vats, are also used for this pur- 

 pose. In these vats or tanks, the butter is melted, at a relatively 

 low temperature. The temperature of the melted fat is generally 

 held at about 120 degrees F. or below. 



Clarifying. From the melting vats the butter oil flows into 

 the settling tank, which is usually cylindrical in shape, of con- 

 siderable depth and has preferably a pointed bottom. Here the 

 butter oil remains until the so-called slush, consisting of curd, 

 water and other impurities, have settled to the bottom. The 

 slush is then drawn off from the bottom and is passed through 

 a centrifugal separator for the purpose of reclaiming any fat 

 that may have escaped with the slush. A hollow bowl sep- 

 arator is preferred for this separation. The residue, which con- 

 sists largely of curd and is quite solid and dry, is used for the 

 manufacture of paste by treating it with oxalic acid. 



Purifying. The butter oil, thus freed from the slush, is now 

 subjected to prolonged aeration. For this purpose it is con- 

 veyed into large, cylindrical, jacketed tanks. A powerful cur- 

 rent of purified air is blown through a distributing rosette lo- 

 cated in or near the bottom of the tank, violently percolating 



