364 FOOD AND NUTRITION 



butterine is surrounded by many legal restrictions. Many 

 grades of butterine are manufactured. In the best grades a 

 considerable quantity of butter fat is used to impart a 

 flavor of real butter to the product. In the cheaper grades 

 very little butter fat is used. The fats used as substitutes for 

 butter fat in butterine come from animals and from the cotton 

 seed. One of the substituted fats is called NEUTRAL. Neutral 

 is made from the leaf lard of hogs by RENDERING (trying out) 

 the material at a very low temperature and then EXPRESSING 



FIG. 253. Churning oleomargarine. 



(pressing out) the liquid fat from the tissues. It is without 

 odor and taste. Another substituted fat is called OLEO OIL. 

 This oil is expressed from the fat of cattle. These animal oils 

 are prepared from animals which have been inspected by 

 United States inspectors and passed. They are prepared in a 

 sanitary manner and are wholesome articles of food (Art. 410). 

 Cotton seed oil products (Art. 412) are sometimes used in butter- 

 ine in addition to the fats mentioned. Such amounts of these 

 fats are used as will give with the butter fat a mixture resembling 

 true butter. The cream in the milk is RIPENED (Fig. 252) 



