CHAPTER V. 



BUTTER. 



Composition Cream Churning Implements for the Butter Dairy. 



The Composition of Butter varies somewhat with the 

 method of its manufacture. If made from whole milk or 

 from scalded cream, it contains more cheesy matter than 

 if made from cream in the ordinary way, And this is an 

 important matter, not only as affecting its taste, but also 

 as affecting its keeping properties, for it is to this cheesy 

 part, and its activity as a ferment, that the tendency of 

 butter to decay is chiefly owing. But the composition of 

 butter also varies to some extent with the circumstances 

 of its manufacture. Its essential part consists of various 

 kinds of fatty matter, liquid and solid, and it is largely on 

 the feeding of the cows, and the temperature of the weather, 

 &c., that the proportion of these several oils present in the 

 butter, and its consequent firmness or softness, depends. 

 The following are among the published analyses of 

 butter : 



