336 THE COMPOSITION OF MILK PRODUCTS. 



TABLE XCIX. COMPOSITION OF BUTTER. 



From Ripened Cream. 



Per cent. 

 82-97 

 8-49 



7-74 

 0-39 

 0-29 

 0-07 



6-68 



1-86 



6-04 

 0-55 

 0-09 



Proportion of Solids not Fat to Water. Vieth has 

 shown that in butter the proportion of solids not fat to water 

 remains, so long as no water is added, the same as that in milk 

 i.e., 10 to 100 ; he gives the following average analyses : 



Composition of Different Kinds. 



TABLE C. COMPOSITION OF BUTTERS. 



The following analyses by the author show the average com- 

 position of French fresh butter (giving the amount of preserva- 

 tive), and of Australian butter : 



Designation. 



Fat. Water. Card. Sa,t.~ &S1S2 -' 



Per ct. 



French, fresh, 83-92 

 Australian, salt,84-50 



Per ct. Per ct. Per ct. 

 14-33 1-36 .. 

 12-70 1-21 1-57 



Per ct. 

 0-21 



Per ct. 

 0-18 



Per ct. 

 0-65 



Table CI. will give the number of samples in which the 

 water falls between the percentages named. The analyses were 

 made by Vieth, Schnepel, Boseley, Livett, O'Shaughnessy, and 

 the author in the Aylesbury Dairy Company's laboratory. 



Contained boric acid. 



