BUTTER 



Butter is a mixture of fat, water, and curd. 

 The water contains lactose and the salts of the 

 milk. Common salt is usually present, being 

 added after the churning. Artificial coloring 

 is frequently used. 



Butter-fat is distinguished from other animal 

 fats in that it contains a notable proportion of 

 acid radicles with a small number of carbon atoms. 

 Thus, about 91% consists of palmitin and olein 

 and the remainder of butyrin and caproin, along 

 with small amounts of caprylin, caprin, myristin, 

 and some others. According to the experiments 

 of Hehner & Mitchell, stearin is present only in 

 very small quantity. The exact arrangement of 

 the constituents is imknown. 



The composition of good commercial butter 

 usually ranges within the following limits: 



Fat 78% to 94% 



Curd 1% to 3% 



Water 5% to 14% 



Salt 0% to 7% 



Butter containing over 40% of water is some- 

 times sold. Such samples are pale and spongy, 

 lose weight, and become rancid rapidly. 



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