RENOVATED BUTTER. 



the character of the butter would have assumed a uniformly 

 higher grade .with which, in all probability, oleo products 

 could not compete. 



Renovated or Process Butter. This product, which in re- 

 cent years has come into competition with ordinary butter, is 

 also dependent upon bacterial action for its flavor. It is made 

 from old butter which has become ruined by the development 

 of rancidity or other changes due to long standing. This 

 worthless butter is collected from groceries or markets, and 

 is subsequently melted and washed by a simple process, the 

 result being a pure tasteless butter fat. To make it market- 

 able as butter it must be given a butter flavor, and this is 

 accomplished by a method practically identical with the 

 method used in the manufacture of oleomargarin products. 

 The fat is mixed with a quantity of sour (ripened) milk or 

 cream and then chilled in brine. In the preparation of the sour 

 milk bacilli are at work, and the manufacturers of renovated 

 butter use starters just as do the oleomargarin manufacturers. 

 Sometimes they use pure culture and sometimes natural 

 starters, but under all conditions it is bacilli which furnish the 

 flavor and enable them to produce a marketable product. 

 The material manufactured has the appearance and flavor 

 of butter, and is more difficult than oleomargarin to distin- 

 guish from legitimate butter. 



