Composition of Butter. 153 
has been dissolved, and allowed to stand at least 
twenty-four hours, after which it should be scalded 
a second time and then cooled with cold water. 
Butter may also be packed in prints or moulds, 
especially for immediate consumption. The demand 
for butter in this form is increasing, and for nearby 
markets it is one of the most desirable forms of 
packing. In cool weather and with proper precau- 
tions, prints may also be shipped considerable dis- 
tances with success. Prints are usually made in 
pound and half-pound sizes, intended to go directly 
upon the table in the shape in which they leave 
the manufacturer. Various shapes and sizes of prints 
have been made, but since the great increase in the 
demand for butter in this shape, a standard size for 
pound prints has been settled upon that makes a 
rectangular print, 4° x 2% x 2% inches. These 
prints are wrapped in parchment paper and packed 
in specially made carrying boxes. 
Composition and quality of butter.—The average 
composition of butter is about as follows: 
Fat . é 4 85 per cent. 
Casein . 1 per cent. 
Salt. . . 3 per cent. 
Water . 11 per cent. 
The percentage of fat should not fall below 80 per 
cent nor the water rise above 15 per cent. The per- 
centage of casein should not exceed 4 per cent. The 
percentage of fat in butter of good quality often rises 
to 86 or 88 per cent. The quality of butter is 
judged upon its flavor, texture, color, amount of salt, 
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