THE DAIRY 205 



fat, but in addition water, casein, milk sugar, and ash are also 

 present. 



The amount of fat is usually about 80 to 86 per cent., water 

 about 11 or 12 per cent., casein from 0*6 to 15 per cent., salt 

 from O'l to 4-0 per cent. Salt butter often appears to be wetter 

 than fresh butter, but is generally lower in water content. 



" Pickled " butter is made in Ireland by warming and knead- 

 ing it in brine, when the resulting butter often contains a high 

 proportion — 16 to 20 per cent. — of water. 



By the present Sale of Butter Regulations (British) it is 

 unlawful to sell butter containing more than 16 per cent, of 

 water. 



So-called "milk-blended" butters, prepared by kneading 

 butter in milk, usually contain an excessive quantity of water 

 and a high proportion of casein. 



In America rancid butter is sometimes converted into what 

 is known as "renovated," "process," "boiled," "aerated," 

 or " sterilised " butter. This is done by melting the butter, 

 separating the fat from the casein, water, &c., blowing air 

 through the fat to remove the unpleasant smell, and then 

 churning the liquid fat with milk until an emulsion is formed. 

 This is quickly cooled in ice, and a granular mass is obtained. 

 This is then "worked," salted, and made up ns butter. 



" Oleo-margarine, " "Margarine," or "Butterine." — This 

 product, which is intended as a substitute for butter, is made 

 by churning so-called "oleo oil" with lard, milk, sometimes a 

 little butter, and occasionally cotton-seed oil or pea-nut oil, in 

 a warm state, quick.'y chilling the mixture, salting, " working," 

 and treating it like butter, colouring-matters — e.g.^ annatto — 

 being sometimes added. 



The " oleo oil " is made from beef fat by melting, carefully 

 clarifying, and allowing it to stand at a temperature of about 

 30° 0. The semi-solid mass which results is then separated 

 by a press into solid stearin and a liquid composed of olein 

 and palmitin. 



Pure butter can be distinguished from ** renovated" butter 



