CHAPTER XIX. 
COMPOSITION OF BUTTER. 
Butrer is composed of fat, water, proteids, milk-sugar, 
ash, and salt. The milk-sugar and ash are present in butter 
only to a very small extent. In the analysis of butter the 
milk-sugar is usually included with the proteids (curd), and 
the ash is reckoned in with the salt. 
Storch gives the following average composition of butter: 
From From 
Fresh Cream. Ripened Cream. 
Wales cave oneussca eaaws 83.75 82.97 
WHET cies ween en egecenenss 13.03 13.78 
Proteids (curd)............. .64 84 
Milk-sugar................. 385 .39 
NGM bisa eae palsies Gslaestanees 14 16 
Balt. scwcwsvewaewaieen nas 2.09 1.86 
The average composition of butter as determined from the 
analysis of 221 samples, representing 55 different creameries 
in different parts of the State of Iowa, is as follows: 
Ta Gis 2 dos our hata aren toae oranee ars 84 
Water jcexiis caus aiseratinencleas Gee eens aan 12.73 
CID ais: cate ae esas Sea ele BS ALOR eae ee OSES es 1.30 
Daltand AShy.c sch atnrpon Wa ween eae 1.97 
EFFect oF Composition oF Burrer Uron QUALITY. 
The quality of cream or milk from which the butter has been 
produced and the methods employed in the manufacture have 
more effect upon the quality of butter than has the composi- 
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