ON BUTTERMAKING 3 



What is a volatile fat? 



One composed of a soluble, easily vaporized, fatty 

 acid, and glycerin. 



What is a non-volatile fat? 



One composed of an insoluble fatty acid and 

 glycerin. It is not easily vaporized. 



What is the melting point of the different fats? 



Olein 41° F. 



Stearin 150" F. 



Myristin 129° F. 



Palmitin 142° F. 



Of vs^hat value are the casein and albumin in butter- 

 making? 



Of no particular value, as they are retained in 

 the skim milk. 



Of what value is milk sugar in buttermaking? 



From milk sugar lactic acid is formed by the 

 action of the bacteria. This knowledge is made 

 use of in making starters, in ripening cream; in 

 churning and in securing a desirable flavor and 

 body in butter. 



What is the color of milk due to? 

 I. To lactochrome. 

 2. To the milk fats, particularly palmitin. 



How does the color of milk affect the natural color- 

 ing of butter? 



During those seasons of the year in which the 

 cow is fed grass or other succulent foods the color 



