20 DAIRY TECHNOLOGY 



being about 95 per cent digestible. Butter is made up 

 of a relatively large percentage of fats having a low melt- 

 ing point. Butter has a melting point of about 33 C. 

 (91. 4 F.), while the fats of beef and mutton melt at 40 

 to 45 C. (109 F.), higher than the body temperature of 

 man. Butter-fat globules are very minute in size, and 

 hence are readily emulsified, digested and absorbed. Be- 

 cause of its low melting point and its physical condition, 

 butter is more easily digested than other animal fats. 



As much as a quarter of a pound of butter per day has 

 been consumed by an individual and found to be readily 

 absorbed. It is recommended by some physicians as a 

 tonic instead of cod liver oil or similar preparations. 



Composition of Butter: 1 



Per cent. 



Fat 82.97 



Water 13 . 78 



Proteids o. 84 



Milk sugar o- 39 



Ash o. 16 



Salt i . 86 



Cheddar Cheese. Cheese is a concentrated form of 

 certain constituents of milk, and hence has a high food 

 value. It is a very concentrated food and gives best re- 

 sults when used in combination with other and more bulky 

 foods. A large number of experiments carried on by the 

 Office of Experiment Stations in cooperation with the 

 Bureau of Animal Industry of the Department of Agri- 

 culture has shown that, when consumed even in relatively 

 large amounts, cheese is very thoroughly digested and 

 assimilated. The cheaper varieties of cheese usually 

 contain as much food value as the higher priced kinds. 



1 Storch Richmond's Dairy Chemistry. 



