CONTENTS. 



Page. 



An act defining butter, &c 5 



Artificial butter 9 



List of patents granted in United States for manufacture of butter substitutes. 10 



Wholesomeness of artificial butter 17 



Nutritive values of butter and oleomargarine 23 



The manufacture of artificial butter in the United States 25 



Coloring matters in butter 26 



Examination of butters 29 



Forms of fat crystals 34 



Description of plates , 37 



S peci fie gravity of fats 40 



Specific gravity of fats ; method employed in Division of Chemistry 43 



Temperature at which specific gravity is stated 43 



The melting point, of fats 43 



Effect of time on melting point of fat disks 50 



Effect of the preliminary heating of the fat to different temperatures T 51 



Effect of sudden rise of temperature 51 



Viscosity 52 



Refractive index of oils 53 



Estimation of soluble acids in butter fats 53 



Estimation of insoluble acids in butter fats 59 



Other methods 62 



Results of Hanssen's investigation 62 



Absorption of bromine and iodine by butter fats 63 



Determination of soluble and insoluble fats in acids 66 



Behavior of cocoanut oil with some of the methods used in analysis of butter 



fats 71 



Use of cotton-seed oil as a butter adulterant , 72 



Estimation of salt 73 



Estimation of curd 74 



Qualitative tests 74 



Results of analyses of genuine and suspected butters and butter adulterants.. 77 



Analytical results 78 



Examination of milk 80 



Specific gravity 82 



Quantity of water or dry solids in milk _ 83 



Estimation of fat 85 



Adams's method 85 



Soxhlet's areometric method 87 



Lieberrnann's method 



Fleischmaun and Morgen's method 100 



by volume of cream 100 



by the lactocrite 101 



lactobutyrometric method 103 



Optical methods of estimating fat in milk 104 



Estimation of lactose 105 



Specific rotatory power of milk sugar 105 



Specific rotatory power of albumen remaining in filtrate from Pb. Acet. and 



HGIsol. Ill 



Estimation of the albuminoids 114 



Analyses of milk 115 



Koumiss 117 



Koumiss, method of analysis 118 



Analyses of koumiss . 120 



Cheese 122 



Tyrotoxicon 126 



Estimation of fat in milk, Morse and Piggot's method 127 



Estimation of water in milk ."" 127 



Substances sometimes added to milk to mask the removal of the cream and ad- 

 dition of water _ 127 



Milk adulterant 128 



Occurrence of ultramarine as an adulterant in rr.ilk 128 



Filled cheese ', 128 



4 



