CREAMERY BUTTER MAKING 



251 



Per cent. 



Water 39. 37 



Fat 56.09 



Sugar 2 . 29 



Proteids 1 . 57 



Ash 38 



Composition of Buttermilk. According to Vieth, 

 buttermilk from ripened cream has the following compo- 

 sition : 



Per cent. 



Water 90 . 39 



Fat 50 



Milk sugar 4.06 



Lactic acid .80 



Proteids 3.60 



Ash 75 



Creamery buttermilk should not average above .2% fat. 

 Composition of Skim=milk. Richmond has found 

 the following average composition, of separator skim- 

 milk : 



Per cent. 



Water 90 . 50 



Fat 10 



Milk sugar 4.95 



Casein 3.15 



Albumen .42 



Ash 78 



COMPARISON OF CENTIGRADE AND FAHRENHEIT THER- 

 MOMETER SCALES. 



Thermometer. 



Boiling point (water) 212 100 



Freezing point (water) 32 



Difference "between boiling and freezing point. 



180 



100 



