Industrial Organic Chemistry: Adapted for the Use of Manufacturers, Chemists, and All Interested in the Utilization of Organic Materials in the Industrial Arts
Industrial Organic Chemistry: Adapted for the Use of Manufacturers, Chemists, and All Interested in the Utilization of Organic Materials in the Industrial Arts
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 Excerpt: ...like the color, varies with the food of the cow, certain plants, like garlic, giving a quite pronounced flavor to both milk and butter. At ordinary temperatures butter is easily cut or moulded, and it readily melts to a transparent, light-colored oil. It always contains, according to the thoroughness with which it has ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 Excerpt: ...like the color, varies with the food of the cow, certain plants, like garlic, giving a quite pronounced flavor to both milk and butter. At ordinary temperatures butter is easily cut or moulded, and it readily melts to a transparent, light-colored oil. It always contains, according to the thoroughness with which it has been kneaded and washed, more or less casein, which is very liable to undergo decomposition, and hence the necessity for the addition of larger or smaller amounts of salt, which acts as a preservative. When the butter-fat is freed from curd and water by melting the butter and drawing off the oily layer it may be kept for a long time without change. This butter-fat is made up, as was stated in speaking of the fat of milk, of the glycerides of oleic, palmitic, and stearic acids (the so-called insoluble acids) and the glycerides of butyric, caproic, caprylic, and capric acids (the so-called soluble acids). The proportion in which they exist in butter-fat varies within very slight limits only, so that five to six per cent. may be called the average percentage of the soluble acids, and eighty-eight per cent. the average percentage of the insoluble acids present in butter-fat. This gives a very important means of distinguishing between a natural butter and oleomargarine or natural butter adulterated with the imitations. In such butter the glycerides of the soluble acids (butyric, etc.), are either wanting entirely or, if a little cream was used in the churning with "oleo oil," present in very much smaller amount than the normal. This distinction will be evident from the analyses of normal butter and oleomargine butters, given on the authority of Dr. Bell. Genuine Butter, showing Range of Variation in Composition of the Fat. The best grades...
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