DAIRY PRODUCTS. 



49 



TABLE No. 3. Melting point of substances sold as butter, but proved by analysis to be 



adulterated. 



TABLE No. 4. Melting point, J-c., of "oleo-oil" and "neutral lard" used as butter adulter- 

 ants. 



TABLE No. 5. Melting point of mixtures made in laboratory as indicated. 



[The butter used bad a melting point of 33.l C. ; tbe "olco-oil" of 29.6 C.; and the "neutral lard' 



of 420.4 C>] 



From the above it appears that the melting point of a mixture of two 

 or more fats can be readily and accurately calculated from that of its 

 constituents. The agreement, except in No. 1, is within the error of 

 ordinary observation. 



Remarks on preceding data. The mean melting point of the butters 

 examined is 33.S C., the maximum is 34.7 0., and the minimun 32.6 C. 

 In general terms it may be said that a genuine butter will show a melting 

 point falling within the limits of 33 and 34 C. Of butter adulterants 

 the "neutral lard" has a comparatively high melting point and u oleo- 

 oil" a low one. Unfortunately for analytical purposes it is easy for the 

 fabricator to make an artificial butter whose melting point is sensibly 

 the same as that of the genuine article. On the other hand it is seen 

 that if a false butter be made of a genuine one and only one of the 

 adulterants in common use, the variation of the melting point from the 

 normal will be sufficiently groat to call attention to the falsification. 

 19330 No. 13 4 



