68 



DAIRY CHEMISTRY 



butter. The following table shows how the vari- 

 ous constituents of 100 pounds of milk are dis- 

 tributed when the milk is creamed and made into 

 butter. With poor work, of course, a much smaller 

 amount of fat is recovered in the butter, and more is 

 lost in the skim milk and buttermilk. 



DISTRIBUTION OF MILK SOLIDS IN BUTTER MAKING 



The 4 pounds of solid matter recovered in the 

 butter, which contains 3.83 pounds of fat, together 

 with the salt and water present, make about 4.6 

 pounds of marketable butter. 



From 96 to J)^ per cent of the total fat of the milk 

 is recovered in the butter. About three times more 

 jatjs lost in the skim milk than in the buttermilk. 

 Nearly 90 per cent of the casein and albumin and 85 

 per cent of the milk sugar finds its way into the skim 

 milk. The buttermilk is composed of the constituents 

 present in the cream, minus what has been removed 

 in the butter. About 7 per cent of the ash of the 



