Questions and Answers on 

 Buttermaking 



What is the average composition of milk? 



Water 87.0% 



Fat 4.0% 



Sugar 5.0% 



Casein 2.6% 



Albumin 7% 



Ash 7% 



What constituents of milk are most important in 

 buttermaking? 



Milk fat. 



Water. 



Sugar. 



Why is the milk fat most important? 



Because it forms over 80% of the composition of 

 butter. 



In what form does fat in milk exist? 



Milk fat exists in the form of small globules not 

 visible to the naked eye and held in suspension in 

 the milk serum. 



What conditions affect the size of fat globules? 



1. Breeds of cows. 



2. Individuality of cows. 



