92 DAIRY LABORATORY GUIDE 



another dish a similar quantity of butter. Note the 

 difference in the manner in which they melt. The 

 oleomargarine sputters like grease in a frying-pan on 

 account of the excessive amount of water present. 

 It does not foam, however, as much as the butter. 

 The butter melts quietly and foams a great deal. 

 Also note odor of lard in oleomargarine. Score a 

 sample of each for flavor, texture, grain, and body. 



TEST FOR RENOVATED BUTTER 



Repeat test for oleomargarine and note the simi- 

 larity with which renovated butter, melts. The dis- 

 tinction between the two, however, lies in the fact 

 that when added to a small amount of milk reno- 

 vated or any other kind of butter may be incorpo- 

 rated into the milk by heating and stirring. The fat 

 from oleomargarine, on the other hand, cannot be 

 incorporated into the milk. If stirred while cold 

 into cold milk the butter will form in small flakes or 

 grains in the milk, while oleomargarine will collect 

 in a ball. The fat from good butter will crystallize 

 out more perfectly than that of renovated butter. 

 The latter has a very poor grain and body, the grain 

 having been destroyed in processes of renovation. 



EXERCISE XXIII 

 REPAIRING CREAMERY MACHINERY 



Repair broken belts by cutting broken ends of 

 belt square so that the parts come evenly together. 



