CREAMERY BUTTER MAKING 



251 



Water . . 

 Fat .... 

 Sugar . . 

 Proteids 



Ash .... 



Per cent. 

 ■■ 39-37 

 .09 



56 

 2 

 I 



29 



57 

 38 



Composition of Buttermilk. According to Vieth, 

 buttermilk from rioened cream has the following compo- 

 sition : 



Per cent. 



Water 



Fat 



Milk sugar 

 Lactic acid 

 Proteids . . . 

 Ash 



90.39 

 ■SO 

 06 

 80 

 60 

 75 



Creamery buttermilk should not average above .2% fat. 

 Composition of Sk:im=milk. Richmond has found 

 the following average composition of separator skim- 

 milk : 



Per cent. 



Water 



Fat 



Milk sugar 



Casein 



Albumen 



Ash 



COMPARISON OF CENTIGRADE AND FAHRENHEIT THER- 

 MOMETER SCALES. 



Thermometer. 



Boiling point (water) 



Freezing point (water) 



Difference between boiling and freezing point 



212 

 32 



180 



100 

 



