2. Importance of cold ingredients. 3. Use in summer. 4. Requisites for good salads. 5. Discussion of recipes. 6. Work. 7. Serve salad with wafers. 8. Dish-washing. BUTTER Lesson XXXI Butter occurs in milk of all animals in form of globules of fat, coated with albumen, and suspended in the liquid. Preparation. Cream is separated, aerated, and cooled, then ripened, and then churned. In churning, a mechanical rupture of albuminous envelopes takes place, and globules of fat cohere. The fat is then worked and kneaded to remove excessive liquid and proteid, which causes decomposition. Division. Abnormal butter is foul-smelling but- ter, turnip-tasting butter, " cowy " butter, oily but- ter, and dappled butter. Bad-flavored butters are generally due to bacteria of certain forms which are produced by bad conditions. Neutral butter is good, but it is not of proper flavor, for there has been no ripening. Good butter is formed from favorable bacteria. " Starters " are sometimes taken from good butter. (Starters are samples of good butter containing favor- able germs, put into butter before ripening). BUTTER 275 There are two kinds of starters used, acid-pro- ducing and non-acid-producing. When the former are used, souring is hastened from excess of acid. Sometimes milk is pasteurized at 69 degrees to 70 degrees centigrade (below boiling-point) to diminish the amoimt of lactic acid in the milk. An example of non-acid-producing starters is Dr. Conn's " butter bug," Bacillus No. 41. This is an acid organism, but it produces only a small amount of acid and delays the souring, since it hinders growth of other organisms. A large culture of this is added to the cream and the ripening is then carried on as usual. The flavor of butter is improved, because ripening is prolonged. It is called quick-grass flavor and resembles that of butter ripened by an acid- producing " starter." It retains the flavor longer than that made by acid species and its use is simpler, for no pasteurization and no technical knowledge are necessary. Its use is also wider, as it may be used in cream already containing lactic and other organ- isms. Adulterations. Rancid butter is sometimes worked over. Electricity may be applied and purification accomplished by collecting fatty acids at one pole. Mutton and other animal fats, palm-tree oil, cotton- seed oil and cocoanut oil are also employed for adul- teration. Water (butter is melted, water and salt added, and mixture stirred until cool) , starch, curds, saltpetre, coloring matter (annatto, turmeric, yellow wood, and chrome yellow), are added. Butterine and oleomargarine are adulterations of butter. Oleomargarine is freed as far as possible from 276 DOMESTIC SCIENCE foreign matter, skin, muscle, connective tissue, etc. and then minced in a hasher. Then it goes to melting- tanks, which are warmed to about 39 degrees centi- grade. Scum is removed and oil is cooled; stearin, being the least soluble of fats, begins to crystallize and is removed by filtration through cotton cloths. Pressure is then applied and stearin remains in the presses as a hard cake, while softer margarine is forced through, is then colored to imitate butter, and churned with milk to give it butyric flavor. It is then ready for food. It may be used alone or churned with butter. To make over rancid butter, melt (butter melts at 337 centigrade), heat again, and chill with ice water. The butter rises to the top. Another way is to wash in lime water and then in clear water. Read Knight's " Food and its Functions." Composition of Butter: water 5-10%, casein 5, lac- tose 5, mineral 9, fat 80 to 85%. Butter Fat: margarine 68, olein 30, fats yielding butyric acid, capric acid, etc. 2%. Fresh butter contains J oz. salt to 1 lb. butter. It is tasteless and has poor keeping properties. For salt butter the limit is 8% salt.

AI-modernized reading of the original text

2. Importance of cold ingredients. 3. Use in summer. 4. Requisites for good salads. 5. Discussion of recipes. 6. Work. 7. Serve salad with wafers. 8. Dish-washing. BUTTER Lesson XXXI Butter occurs in milk of all animals in form of globules of fat, coated with albumen, and suspended in the liquid. Preparation. Cream is separated, aerated, and cooled, then ripened, and then churned. In churning, a mechanical rupture of albuminous envelopes takes place, and globules of fat cohere. The fat is then worked and kneaded to remove excessive liquid and proteid, which causes decomposition. Division. Abnormal butter is foul-smelling butter, turnip-tasting butter, " cowy " butter, oily butter, and dappled butter. Bad-flavored butters are generally due to bacteria of certain forms which are produced by bad conditions. Neutral butter is good, but it is not of proper flavor, for there has been no ripening. Good butter is formed from favorable bacteria. " Starters " are sometimes taken from good butter. (Starters are samples of good butter containing favorable germs, put into butter before ripening). BUTTER 275 There are two kinds of starters used, acid-producing and non-acid-producing. When the former are used, souring is hastened from excess of acid. Sometimes milk is pasteurized at 69 degrees to 70 degrees centigrade (below boiling-point) to diminish the amount of lactic acid in the milk. An example of non-acid-producing starters is Dr. Conn's " butter bug," Bacillus No. 41. This is a non-acid organism, but it produces only a small amount of acid and delays the souring, since it hinders growth of other organisms. A large culture of this is added to the cream and the ripening is then carried on as usual. The flavor of butter is improved, because ripening is prolonged. It is called quick-grass flavor and resembles that of butter ripened by an acidproducing " starter." It retains the flavor longer than that made by acid species and its use is simpler, for no pasteurization and no technical knowledge are necessary. Its use is also wider, as it may be used in cream already containing lactic and other organisms. Adulterations. Rancid butter is sometimes worked over. Electricity may be applied and purification accomplished by collecting fatty acids at one pole. Mutton and other animal fats, palm-tree oil, cottonseed oil and cocoanut oil are also employed for adulteration. Water (butter is melted, water and salt added, and mixture stirred until cool) , starch, curds, saltpetre, coloring matter (annatto, turmeric, yellow wood, and chrome yellow), are added. Butterine and oleomargarine are adulterations of butter. Oleomargarine is freed as far as possible from foreign matter, skin, muscle, connective tissue, etc. and then minced in a hasher. Then it goes to melting-tanks, which are warmed to about 39 degrees centigrade. Scum is removed and oil is cooled; stearin, being the least soluble of fats, begins to crystallize and is removed by filtration through cotton cloths. Pressure is then applied and stearin remains in the presses as a hard cake, while softer margarine is forced through, is then colored to imitate butter, and churned with milk to give it butyric flavor. It is then ready for food. It may be used alone or churned with butter. To make over rancid butter, melt (butter melts at 33.7 centigrade), heat again, and chill with ice water. The butter rises to the top. Another way is to wash in lime water and then in clear water. Read Knight's " Food and its Functions." Composition of Butter: water 5-10%, casein 5, lactose 5, mineral 9, fat 80 to 85%. Butter Fat: margarine 68, olein 30, fats yielding butyric acid, capric acid, etc. 2%. Fresh butter contains J oz. salt to 1 lb. butter. It is tasteless and has poor keeping properties. For salt butter the limit is 8% salt.

Domestic science (Clark, Cornell home economics)