io DAIRYING 



custom of adding- artificial coloring matter to butter in order to 

 satisfy the demands of the trade. 



389. The addition of coloring matter to butter is, therefore, 

 not a deception, but is the result of a desire to cater to the popu- 

 lar demand for a uniform yellow color in butter at all seasons 

 of the year. The brands of butter color now on the market may 

 be divided into two general classes : 



1. Those made from anatto seed by the use of some oil as 

 a solvent, commonly called vegetable butter colors. 



2. The aniline or coal-tar color, sometimes called mineral 

 colors. 



In former years aniline butter colors have been more exten- 

 sively used than vegetable colors. There seems to be some un- 

 certainty in the popular mind whether or not aniline butter color 

 is harmless as used in the manufacture of butter. On account of 

 this doubt, which with some amounts to prejudice against the 

 use of coal-tar coloring matter in any article of food, manufac- 

 turers of butter color have of late made an effort to meet this 

 demand for vegetable or anatto butter color. 



390. The vegetable or anatto butter colors are not so strong 

 as the aniline colors and a larger quantity of anatto color is 

 therefore needed to give butter the same depth of color as aniline 

 colors would give. The anatto color will fade when exposed to 

 direct sunlight, but this does not diminish its value as a butter 

 color, since butter is not often kept in direct sunlight for any 

 length of time. Experiments have shown that butter colored 

 with vegetable color held in cold storage for one year did not 

 fade. 



391. Aniline butter color is a fast color. Butter colored with 

 it will not fade, even when exposed to direct sunlight. It is a 

 strong coloring agent, a small quantity only being necessary, and 

 when properly made, imparts no flavor to the butter. The prin- 

 cipal objection to it is the uncertainty as to its harmlessness and 

 the popular demand that everything used in food products should 

 be above suspicion. 



392. Amount of Color Needed. The amount of butter color 

 to use will vary with the season of the year and the strength of 



