BUTTER 
Butter is a mixture of fat, water, and curd. 
The water contains lactose and the salts of the 
milk. Common salt is usually present, being 
added after the churning. Artificial coloring 
is frequently used. 
Butter-fat is distinguished from other animal 
fats in that it contains a notable proportion of 
acid radicles with a small number of carbon atoms. 
Thus, about 91% consists of palmitin and olein 
and the remainder of butyrin and caproin, along 
with small amounts of caprylin, caprin, myristin, 
and some others. According to the experiments 
of Hehner & Mitchell, stearin is present only in 
very small quantity. The exact arrangement of 
the constituents is unknown. 
The composition of good commercial butter 
usually ranges within the following limits: 
Pat scdouis oes dey ee ate See 78% to 94% 
Curd: sede Founda h eausy Mine yates cates 1% to 3% 
Waterss ccscstcacacaaie@ustaeeradiaes 5% to 14% 
SAL bie se uniond ois bescnunes coded tiene anima tbeanatci ans 0% to 7% 
Butter containing over 40% of water is some- 
times sold. Such samples are pale and spongy, 
lose weight, and become rancid rapidly. 
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