14 CREAMERY BUTTER MAKING 



is one eight-thousandth of an inch, in the Holstein one 

 twelve-thousandth, while the average for all breeds is 

 about one ten-thousandth. 



Night's milk usually has smaller globules than morn- 

 ing's. The size of the globules also decreases with the 

 age of the cow. 



The density or specific gravity of butter fat at ioo° F. 

 is .91 and is quite constant. Its melting point varies 

 between wide limits, the average being 92° F. 



Composition of Butter Fat. According to Richmond, 

 butter fat has the following composition : 



Butyrin 3-85 ) 



Caproin 3 60 I Soluble or volatile. 



Caprylin • 55 \ 



Caprin i .90 "" 



Laurin 7-40 



Myristin 20.20 Insoluble or 



Palmitin 25.70 j non-volatile. 



Stearin 1.80 { 



Olein, etc 35- 00 J 



This shows butter fat to be composed of no less than 

 nine distinct fats, which are formed by the union of 

 glycerine with the corresponding fatty acids. Thus, buty- 

 rin is a compound of glycerine and butyric acid ; palmitin, 

 a compound of glycerine and palmitic acid, etc. The 

 most important of these acids are palmitic, oleic, and 

 butyric. 



Palmitic acid is insoluble, melts at 144° F., and forms 

 (with stearic acid) the basis of hard fats. 



Oleic acid is insoluble, melts at S?"" F-» ^"<^1 ^orms the 

 basis of soft fats. 



