444 
Journal of Agricultural Research 
Vol. XI, No. * 
Tabl,3 VI .—Presence of galactose in butter , as indicated by the increase in soluble 
nitrogen 
Concentration. 
Kind of butter. 
Ratio, 
butter 
to curd 
extract. 
Ratio, 
curd ex¬ 
tract to 
boiled 
skim milk 
added. 
Initial 
soluble 
nitrogen. 
Soluble 
nitrogen 
after 4 
days. 
Increase. 
Increase 
for 10 gm. 
of butter. 
i. Fresh dairy. 
2:1 
50:100 
Gm. 
O. 0098 
Gm. 
O. 0108 
Gm. 
O. OOIO 
Gm. 
0. 0015 
Fresh dairy, boiled. 
2:1 
50:100 
. 0091 
. 0091 
.'OOOO 
. OOOO 
2. Fresh dairy. 
2:1 
50:100 
. 0080 
. 0090 
. OOOO 
. 0015 
Fresh dairy, boiled. 
2:1 
50:100 
. 0070 
. 0045 
. 0025 
. OOOO 
3. Stored dairy. 
3:2 
50:50 
.0043 
. 0063 
. 0020 
. 0027 
4. Stored centralized. 
2:1 
50:50 
. 0042 
. 0078 
. 0036 
. 0036 
Stored centralized boiled 
2:1 
50:50 
.0039 
. 0036 
.0003 
. OOOO 
5. Fresh creamery. 
3:2 
50:50 
. 0049 
. 0044 
.0005 
. OOOO 
The two samples of fresh dairy butter gave uniform and measurable 
proteolytic action, while one sample of fresh pasteurized creamery butter 
showed no digestion of the casein. The increase in the soluble nitrogen 
of the stored butter was nearly twice that of the fresh butter. 
II. LIPASE CONTENT OF BUTTER 
Lipase hydrolyzes fats into alcohols and fatty acids, causing an in¬ 
crease in the acidity of the media acted upon. The increase in the 
acidity of butter on standing is supposed to be due to this enzym (16). 
The curd solutions used in testing for lipase activity were just half 
the volume of the butter. The substrate was either 5 per cent of butter 
fat or olive oil, and the preservative was 2.5 per cent of chloroform. 
Ten c. c. aliquots of the extracts in 10 c. c. of neutral 95 per cent alcohol 
were titrated against N/fo sodium hydroxid, with phenolphthalein as 
indicator. 
Table VII .—Presence of lipase in butter cts shown by the increase of acidity 
Kind of butter. 
Initial 
acidity. 
Acidity 
after 4 days. 
Increase 
over boiled. 
t T^reoh rlairv hoilpd . 
Per cent. 
0. 2 
Per cent. 
1. 3 
Per cent. 
0. O 
TRVpqTi dflirv .. 
. 2 
1. 1 
. O 
1, TfrecTi uncnlted dairv. boiled. 
5-3 
6. 3 
5-3 
6.6 
. O 
utiQfllfpd dairv .... 
* 3 
.Q+rki*pd nncalted dairv . 
5-5 
2. 7 
5*5 
3 * 0 
. 0 
Xt \J IU 1 CU LUIvXU LvU UCUA J * ' * • * * . * * . .. 
A T?fac1i ... , .. 
• 3 
g Stored centralized. .... 
2. 4 
3*5 
2. 2 
1.1 
"PVeQb cream erv . 
1.8 
*4 
