CHAPTER XIX. 

 COMPOSITION OF BUTTER. 



BUTTER is composed of fat, water, proteids, milk-sugar, 

 ash, and salt. The milk-sugar and ash are present in butter 

 only to a very small extent. In the analysis of butter the 

 milk-sugar is usually included with the proteids (curd), and 

 the ash is reckoned in with the salt. 



Storch gives the following average composition of butter: 



From From 



Fresh Cream. Ripened Cream. 



Fat 83.75 82.97 



Water 13.03 13.78 



Proteids (curd) 64 .84 



Milk-sugar 35 .39 



Ash 14 .16 



Salt 2.09 1.86 



The average composition of butter as determined from the 

 analysis of 221 samples, representing 55 different creameries 

 in different parts of the State of Iowa, is as follows : 



Fat 84 



Water 12.73 



Curd 1.30 



Salt and ash 1 .97 



EFFECT OF COMPOSITION OF BUTTER UPON QUALITY. 



The quality of cream or milk from which the butter has been 

 produced and the methods employed in the manufacture have 

 more effect upon the quality of butter than has the composi- 



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