90 QUESTIONS AND ANSWERS 



which is collected in the sacks is mixed with other 

 fats and manufactured into oleomargarine or com- 

 pounds like lard and cottonseed oil. 



How is oleomargarine manufactured? 



The process of manufacture depends somewhat 

 upon the ingredients used and the markets to be 

 supplied. When the product goes to a tropical 

 country oils of higher melting points are used in 

 larger quantity than when the product goes to 

 colder climates. In general the oleo oil from beef 

 tallow, the neutral lard or lard stearin from hog 

 fat, and the cottonseed oil stearin are mixed in pro- 

 portions giving a melting point about that of butter. 

 The mixture is then churned with skim milk or 

 whole milk and the process thereafter is practically 

 the same as that for the making of butter from 

 cream. 



What preservatives may be used in butter? 



1. Boric acid or borates. 



2. Formaldehyde. 



3. Salicylic acid. 



4. Sulphurous acid. 



How may the presence of boric acid or borates be 

 detected in butter? 



Melt an ounce or two of the butter at the tem- 

 perature of boiling water and collect the aqueous 

 solution at the bottom. To a small amount of the 

 aqueous solution add a few drops of hydrochloric 

 acid. Then apply tumeric paper to the liquid. If 

 the paper turns red upon drying and turns to a dark 



