358 



BUTTER. 



for churning is usually slightly sour, the buttermilk contains 

 appreciable amounts of lactic acid ; it will also contain water or 

 any other substance which has been added during churning. 

 There is, in suspension, a considerable amount of Storch's mucoid 

 protein, which may be removed by passing it through a cream 

 separator, when it is deposited on the sides of the drum. 



Composition.- — The following composition of buttermilk from 

 "sweet cream is given by Storch : — 



Water, 

 Fat, . 

 Milk- sugar, 

 Protein, 

 Asli, 



89-74 per cent. 

 1-21 „ 

 4-98 



3-28 „ 

 0-79 „ 



Buttermilk from ripened cream has the following composi- 

 tion : — 



TABLE LXXXVI. 



The author finds the following figures in buttermilks prepared 

 in^^different ways : — 



TABLE LXXXVn. 



Variations of Fat. — The author has found the amount of 

 fat in buttermilk to vary from 0"15 per cent, to 5 '60 per cent. ; 

 the last percentage is very unusual, and it is rare to find even 



