DAIRY PRODUCTS. t9 



but not above the range of pure butters, While the butters are classed 

 for convenience as " doubtful," they could not be so proved before a 

 court on the chemical evidence alone. 



In Table No. 8 we have plain sailing. All analytical data show the 

 fats of the samples examined are not butter. Since the adulteration of 

 butters with less than 30 per cent, of a cheaper fat could scarcely prove 

 profitable, the chemist should be careful not to condemn a suspicious 

 sample, if its purity be attested by any one of the processes employed 

 in the examination, unless some one test shows it to be undoubtedly 

 adulterated. 



In the foregoing study of methods of analysis I have not attempted 

 to give a complete citation of all the papers which have been written 

 on this subject. A very complete bibliography of the subject up to 

 1882 is given by Caldwell, 1 and in the work of Sell. 2 



The probability of the detection of an adulterated butter by the phys- 

 ical and chemical processes described in the foregoing pages is very 

 great. 



In the order of value the quantitative processes employed may be ar- 

 ranged as follows : (1) Determination of volatile acids by distillation. 

 (2) Determination of specific gravity. (3) Determination of the sapon- 

 ification equivalent. (4) Determination of the insoluble acids. (5) De- 

 termination of the melting point. 



1 Second Ann. Kept. N. Y. S. Bd. of Health, pp. 544-7. 

 8 Arbeit a. d. Kaiserliclien Gesundkeifcsamte. 



