Composition of Butter 229 



has been dissolved, and allowed to stand at least 

 twenty -four hours, after which it should be scalded 

 a second time and then cooled with cold water. 

 Butter may also be packed in prints or moulds, 

 especially for immediate consumption. The demand 

 for butter in this form is increasing, and for nearby 

 markets it is one of the most desirable forms of 

 packing. In cool weather and with proper precau- 

 tions, prints may also be shipped considerable dis- 

 tances with success. Prints are usually -" made in 

 pound and half-pound sizes, intended to go directly 

 upon the table in the shape in which they leave 

 the manufacturer. Various shapes and sizes of prints 

 have been made, but since the great increase in the 

 demand for butter in this shape, a standard size for 

 pound prints has been settled upon that makes a 

 rectangular print, 4% x 2% x 2% inches. These 

 prints are wrapped in parchment paper and packed 

 in specially made carrying boxes. 



Composition and quality of butter. The average 

 composition of butter is about as follows: 



Fat 85 per cent. 



Casein 1 per cent. 



Salt 3 per cent. 



Water 11 per cent. 



The percentage of fat should not fall below 80 per 

 cent nor the water rise above 15 per cent. The per- 

 centage of casein should not exceed 4 per cent. The 

 percentage of fat in butter of good quality often rises 

 to 86 or 88 per cent. The quality of butter is 

 judged upon its flavor, texture, color, amount of salt, 



