Evening Republican, Volume 15, Number 282, Rensselaer, Jasper County, 29 November 1911 — Detecting Renovated Butter. [ARTICLE]

Detecting Renovated Butter.

Analytical chemists find it difficult to detect renovated butter by the tests which are entirely satisfactory in testing oleo, but photography surmounts this difficulty. Pure freshlymade butter contains only shapeless or uncrystallized fat, but any heating process such as is followed in renovation and running In of milk, immediately generates fat crystals. In oleo the crystals of meat fat are added to the cottonseed oil. Light passed through pure unrenovated butter appears dull and translucent, but when there are crystals in it bright and dark spots appear making a peculiarly shaded picture. By this process deviled butter can be detected readily enough to convince anyone of ordinary observation.— Indiana Farmer.