302 BUTTER. 



TABLE LXXIL— Composition of Butter. 



Proportion of Solids not Tat to Water. — Yieth has 

 shown that in butter the proportion of solids not fat to water 

 remains, so long as no water is added, the same as that in milk — 

 i.e.. 10 to 100 ; he gives the following average analyses : — 



Composition of DiflFerent Kinds. 



TABLE LXXIII. — Composition of Butters. 



The following analyses by the author show the average com- 

 position of French fresh butter (giving the amount of preserva- 

 tive), and of Australian butter : — 



Der-igiiation. 



F.it. Water. Curd. 



Per ct. Per ct. Per ct. 

 French, fresh. 83-92 14-33 1-36 

 Australian, salt, 84-50 12-70 1-21 



Salt. 

 Per ct. 

 1-57 



Anhydrous Anlrydi-ous 

 Borax. Boric Acid. ' 



Per ct. 

 0-21 



Per ct. 

 0-18 



Commercial 

 = Preserva- 

 tive. 

 Perct. 

 = 0-65 



Table LXXR'. will give the number of samples in which the 

 water falls between the percentage named. The analyses were 

 made by Vieth, Schnepel, Boseley, Livett, O'Shaughiiessy, and 

 the author in the Aylesbury Dairy Company's laboratory. 

 * Contained boric acid. 



