ON MILK AND MILK-TESTING 89 



Reichert-Meissl number for butter is usually be- 

 tween 24 and 31. 



What fats are sometimes used to adulterate butter? 

 Lard and beef fat or products manufactured 

 therefrom, as lard stearin and beef stearin. Stearin 

 derived from cottonseed oil is also used. Fats or 

 oils from any source may be used provided they 

 have the proper melting point when mixed and no 

 strong flavors. 



What fats are used in the manufacture of oleo- 

 margarine? 



Neutral lard, beef fat stearin and cottonseed oil 

 stearin are the principal fats used in nearly all the 

 oleomargarine now manufactured. Cottonseed oil 

 stearin is probably not used to so great an extent as 

 the others. Small quantities of a few other oils 

 are sometimes added to change the color to more 

 nearly resemble that of butter. 



What is neutral lard and lard stearin? 



Neutral lard is the best quality of lard made 

 from hog fat. The fat is rendered at a low tem- 

 perature and the product washed with water con- 

 taining a little sodium carbonate, salt, or dilute 

 acid. The product then has only a slight acidity 

 and is almost tasteless. Its principal use is in the 

 manufacture of oleomargarine. Lard stearin is 

 made by melting lard and holding it at a tempera- 

 ture between 50° and 60° F., until the stearin sep- 

 arates in crystals. It is then filtered and pressed 

 in cloth sacks. The oil obtained is used for illumi- 

 nating and lubricating purposes. The stearin 



