100 



MANUAL OF MILK PRODUCTS 



tained under very definite conditions and the results averaged, 

 and shown in the form of curves. 

 Specific heat of butter. 



Three samples of butter taken from the churning on three 

 different occasions, and containing the ordinary amounts of 

 curd, salt, water, a*nd fat gave the following results : 



Specific Heat of Butter 



No. 



Per Cent 

 Salt 



Per Cent 

 Curd 



Per Cent 

 Water 



Per Cent 

 Fat 



Av. Sp. Heat 

 30-60° C. 



I . . . . 



II ... . 



III ... . 



2.2 



1.02 



1.14 



0.60 

 0.48 

 0.76 



14.20 

 13.50 

 13.60 



83.0 

 85.0 

 84.5 



0.688 



0.557 

 0.574 



The values for ordinary butter are considerably higher than 

 for pure fat. This is in part due to the presence of considerable 

 quantities of water. 

 Specific heat of butter-fat. 



Butter-fat carefully prepared in accordance with the specifi- 

 cations of the official method gave the following results : 



Specific Heat of Butter-fat 



No. 1. Average from 30-60° C. equals 0.532 



No. 2. Average from 30-60° C. equals 0.510 



Average 0.521 



Samples of practically pure butter-fat were also prepared by 

 taking freshly churned butter, placing it in a large separatory 

 funnel, and keeping it in a thermostat at 43° C. so as to allow 

 the fat, curd, and water to separate by gravity. Water was 

 added several times, shaken with the melted fat, and allowed to 

 separate, and then drawn off. Next fused calcium chloride was 

 added and the melted fat thoroughly dried, then filtered. The 



