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DAIRY TECHNOLOGY 



The following formulas are taken from " The Modem 

 Packing House," by F. W. Wilder, former general super- 

 intendent of Swift & Co., and Schwarschild &. Suls- 

 berger : 



" Neutral or No. i. oleo oil is made from the following: 



Gaul fat, ruffle fat, gaul piece of gut end, briskets 



trimmed from the bed pickings, crotch trimming from the 



bed pickings, paunch trimmings, pluck trimmings, reed 



trimmings, heart casing fats. 



No. 3 or third grade oil: 



Head fat, fat trimmed from cattle heads when checking, 

 plucking sweet-bread trimming, liver trimmings, bladder 

 trimmings, fat from chilled beef tongues when they are 

 trimmed, miscellaneous fats from other departments which 

 are kept clean, the first washings from the oleo press cloths 

 before soda has been used, scrap vat skimmings from the 

 second grade oil." 



The following formulas are for making butterine or 

 oleomargarine of three different grades: 



FORMULA FOR AND COST OF HIGH GRADE 

 OLEOMARGARINE. 



Material and quantities. 



Total cost. 



526 lbs. No. I oleo oil. . . . 

 476 lbs. No. I neutral oil. 

 50 gals. 30 per cent cream 

 300 lbs. creamery butter. 



Labor and package 



Salt and color 



Total 



Us 

 38 

 30 



IS 



19 



57 

 24 

 00 

 00 

 00 



$214.00 



This formula will yield 1500 pounds of butterine. 

 fore the cost is $0.1426 per pound. 



There- 



