PARTIAL EEPORTS OF THE CHEMISTS. 



ANALYSIS OF BUTTER AND IMITATION BUTTER. 

 J. M. Bartlett. 



The following work on butter and imitation butters was per- 

 formed for the Secretary of the Board of Agriculture to assist him 

 in enforcing the oleomargarine law for the protection of the dairy 

 industry. 



The samples were taken by himself or his agent and then turned 

 over to the Station for analysis. As some creameries were accused 

 of mixing butterine or oleo with their product, a few samples of 

 their goods were taken from the open market for examination but 

 no adulteration was detected. Several of the parties selling the 

 imitation article illegally were prosecuted, brought to trial and 

 convicted. These trials necessitated the chemist spending several 

 days at court. The results of the analysis are shown in the follow- 

 ing table. 



In most of the samples only the volatile fatty acids were deter- 

 mined, those being the only ingredients present in fats of the but- 

 ters or butterines, that vary sufficiently to show the source from 

 which the fat is derived. The results for volatile fatty acids are 

 expressed in cubic centimeters of one-tenth normal alkali. Those 

 contained in five grams of pure fat from milk or cream requires 25. 

 to 34. c. c. one-tenth normal alkali to neutralize them, while those 

 from other sources, such as lard, tallow, etc., require less than 4 

 c. c. The melting points are of considerable interest and it will be 

 seen that with the exception of three or four samples, butterine 

 has no higher melting point than good creamery butter. 



