What Is "Butter-fat?"
I would like to know what "butter-fat" means. I have asked farmers this
question and no one seems to know. I suppose all parties dealing with
creameries understand what the standard of measure or weight of
butter-fat is, but it is my guess that there are thousands of farmers
whom, if they were asked this question, would not know. We, of course,
know that butter is sold by the pound and cream by the pint, quart or
gallon, but what is butter-fat sold by?
Butter-fat is the yellow substance which forms the larger part of
butter. Besides, this fat butter is composed of 16 per cent or less of
water and small amounts of salt, and other substances of which milk is
composed. From 80 to 85 per cent or so of ordinary butter is the fat
itself. It is sold by weight. The cream from which butter is made is
taken to the creamery and weighed, not measured. A small sample is
tested by the so-called Babcock test to determine the exact percentage
of fat, and payment mode on this basis. For instance, if 1,00 pounds of
cream is one-third butter-fat, the dairyman receives pay for 33 1/3
pounds of this substance. If it is only one-quarter fat, he receives pay
for 25 pounds. Ordinary cream varies within these limits, but may be
much richer or thinner. Cream after the butterfat is removed is much
like skimmed milk, although it has less water in it.
Why Would Not Butter Come?
What is the trouble with cream that you churn on from Monday until
Saturday, then have to give up in despair and turn it out to the hogs?
We warmed it, and we cooled it, and used a dairy thermometer, but
nothing would do.
If the cream was in churnable condition otherwise, the probability is
that it was too cool when you started churning. It should be about 62°
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