188 SCIENCE AND PRACTICE OF DAIRYING. 



are no doubt distinctly inferior to ordinary butter, and this is more 

 so the case with vorbruch butter than with whey butter. These 

 two kinds of butter are often not churned alone, but mixed with 

 cream or milk, the butter obtained being of average quality. 



101. Melted Butter. The butter obtained by the melting of 

 butter-fat, melted butter, forms throughout the whole of South 

 Germany and Austria a very important and much-sought-after 

 article of commerce, which has long been in use. Good, pure melted 

 butter contains 98 to 99*5 per cent of butter-fat. The best kinds are 

 obtained by melting good butter on the water bath at 40 C., allow- 

 ing it to remain for several hours at this temperature until it becomes 

 perfectly clear, and then carefully skimming the foam or scum which 

 collects on its surface, and separating it from the sediment by pour- 

 ing it off. The scum and the sediment furnish a useful fat for 

 kitchen purposes. In the preparation of melted butter on the large 

 scale, a loss of from 17 to 20 per cent on the butter used is experi- 

 enced, and on a small scale 20 to 25 per cent. Occasionally, in the 

 preparation of melted butter on the large scale, difficulties arise, such 

 as the failure of the butter-fat to solidify when slowly cooled, the for- 

 mation of a liquid, and of a solid part, which separates out from the 

 liquid portion, the so-called butter-oil obstinately remaining liquid. 



What is known in the Hamburg butter-market by the name of Siberian 

 butter, is melted butter which is brought from the interior of Eussia via 

 Archangel and St. Petersburg. 



102. Butter-milk. The fluid left behind after churning the 

 butter-milk contains chiefly the smaller fatty globules of the milk, 

 and possesses a specific gravity which is somewhat higher than that 

 of ordinary milk, varying between 1*032 and 1*035 at 15 C. It 

 appears, according to the method of churning, either perfectly fresh 

 or more or less sour. Sour butter -milk, on account of its weak 

 seedy condition, closely resembles in appearance poor cream, or 

 very rich fatty milk. Butter-milk, made from sweet cream, easily 

 assumes an unpleasant bitter flavour, which is especially developed 

 when the butter-milk is warmed. Butter-milk obtained from proper 

 churning contains as a rule from *5 to *6, in no case more than *8 per 

 cent of fat. Common practice, which still favours to a large extent 

 the unseemly custom of pouring in large quantities of warm or cold 

 water into the churn during churning, often yields butter-milk of an 

 exceptionally poor percentage of fat. 



