34 DAIRY CHEMISTRY 



value, less than 3, because of their not containing 

 any butyric acid. 



41. Melting Point and Physical Properties of 

 Butter. Normal butter has a melting point of 

 about 33 C. Butter with an abnormal melting 

 point is of poor quality because of an excess of 

 some fat, as olein, stearin, or palmitin. The specific 

 gravity of butter fat ranges from .867 to .87 when 

 taken at a temperature of 100 C. and compared with 

 water at 15 C., or when compared with water at 

 100 C., .910 to .915. The specific gravity of other 

 fats used for adulterating butter is slightly lower 

 than that of butter. A normal specific gravity is 

 a definite characteristic of genuine butter. The 

 specific gravity, melting point, and general physical 

 properties of butter fat are different from those of 

 any other fat. 



