BUTTER AND BUTTER-MILK. 335 



The butter from ripened cream is usually richer in casein 

 and water than that from fresh cream. It is generally stated 

 that salt butter contains a higher proportion of water than 

 fresh, but according to Eichmond this is not so ; although salt 

 butter appears to be wetter and on being cut allows brine to 

 flow out, thus giving it a wet appearance, the amount of water 

 is said by Eichmond to be less on the average than in unsalted 

 butter. 



"Pickled" butter, however, made by warming butter and 

 kneading it with brine, may contain a very high percentage of 

 water. Sixteen per cent, of water is usually taken as the 

 upper limit in good butter, though this may be exceeded by 

 Irish "pickled" butter. 



The following table gives the average results of the analyses 

 of various kinds of butter by Vieth : 



Fat. Water. Curd. Halt. 



English ... 86-85 11-54 0-59 1-02 



French, fresh ... 84-77 13-76 1-38 O09 



salt ... 84-34 12-05 1-60 2-01 



German ... 85-24 12-24 1-17 1'35 



Danish ... 83-41 13-42 1-30 1-87 



Swedish ... 82-89 13-75 1-33 2-03 



Butter is sometimes made e.g., in certain districts in Ireland 

 and in Scotland by churning whole milk. In all cases the 

 milk is allowed to go sour first, and the character of the butter 

 produced is very variable. The yield of butter is said, on the 

 average, to be higher than that from sour cream by the old 

 setting method, but less than that from sour separated cream. 



Butter-milk resembles skim-milk in composition, but has a 

 peculiar flavour of its own and is generally acid. Its fat 

 content varies considerably and is usually less with ripened 

 than with fresh cream. The fat also varies according to the 

 efficiency with which the churning has been performed. 



Its composition will probably be between the limits 



% 

 Water ... ... 89-0 to 91-0 



Fat , 0-3 to 3-5 



