Rensselaer Republican, Volume 13, Number 1, Rensselaer, Jasper County, 24 September 1880 — The Chemistry of Butter. [ARTICLE]

The Chemistry of Butter.

The production of batter by chaining is both a chemical and a mechanical process. Milk, according to analysis, is composed of: Caseine, pore cord 4.48 Batter 3.13 Milk sagar - 4.17 Saline matte 60 Water Good batter should contain at least eighty-two per cent, of fat, orjoil. This fkt is composed of solid or margarine fat, and liquid or olein. Winter batter contains, of solid fat, sixty-five parts in one hundred, summer batter only forty parts. This fact explains why milk should be churned at different temperatures in different seasons of the year. This fat oily substance, in the forms of globules, is formed in suspension in the milk. By the mechanical action of the chore, the envelqpeeof the globules are broken, and the globules brought into cohesion and separated from the other portions or components of the cream. Bv the chemical process the sugar of milk £b converted into lactic acid, and the bulk of the fluid, which was put into the sweet chum is instantly soared. Bonwsingaalt prescribes the temperature for churning to he 59 degrees for sweet cream, 62 degrees for soar cream, and 64 degrees for milk. About one-fourth of the total amount of hotter globules which exist in the cream escape collection, which accounts for the rich taste of the hnttermilk. Fresh buttermilk consists of about 83. per cent of pore butter and 16 of milk of butter. The former can he separated by melting the whole in a long tube; after a time the hatter proper rises to the top. It is then drawn off into water at 104 degrees, and after one or two washings may be considered pure