Healthy homes and foods for the working classes / by Victor C. Vaughan.

  • Vaughan, Victor C. (Victor Clarence), 1851-1929.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Healthy homes and foods for the working classes / by Victor C. Vaughan. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    manner of piepaiation and the cj11antitv of salt added. In some families an unsalted butter is used. This does not contain more than from 3 to 6 per cent, of water. But as a rule more or less salt is added in making the butter. This is done to insure the preservation of the fat, and most people consider such an addition an improvement to the taste. Good salted butter will not contain more than from 10 to 15 per cent, of water, while the poorer grades may contain as much as 28 per cent. This large amount is taken up only when boiling water is mixed with the fat, and then the whole allowed to cool. 1 he salt used in butter should be finely pulverized and thoroughly mixed with the fat. From 3 to 5 per cent, of salt is all that is needed for preservation, but in order to increase the weight, from 10 to 15 per cent, is sometimes added. Good butter contains from S5 to 90 per cent, of fat, and any which contains less than S2 per cent, may be considered as adulterated. The most common fraud in regard to the fat consists in the use of tallow and lard, which will be discussed under the heads of oleo- margarine and butterine. The greatest amount of casein permissible in butter is 2 per cent. If there be much more present, the butter is lumpy. There is now being sold to dairymen a recipe by which it is guaranteed that a given volume of milk will be made to yield 25 per cent, more of butter. The process consists in the coagulation of all the casein in the milk, and its incorpora- tion with the fat. The product is really not butter at all, but an inferior soft cheese. An excess of casein in butter increases its liability to become rancid. How to Take Care of Butter. Butter, like milk, takes up unpleas- ant odors : for this reason it should not be allowed to stand exposed to the air of occupied rooms, nor in other places that mav become foul. When freely exposed to air butter becomes rancid : it should be tightly packed and covered. Warmth hastens rancidity : it should be kept in a cool place. OLEOMARGARINE AND BUTTERINE. Oleomargarine. This substance is now largely manufactured and sold in this country, generally under the name of butter, but sometimes under its proper name. It is made as follows : The best beef fat is cut from the carcass while it is still warm. All bloody portions, and those tainted in any other way, are rejected. The selected fat is placed in fresh cold water, in which it is both cooled and washed. It is then ground like sausage. Then it is heated from 1600 to 1S00 Fahr.. by which the oil is separated from the membranes. The oil. after being salted, is cooled, and then pressed. Then it is placed in milk, a prepa- ration of annatto added, and the whole churned, when it is worked as butter. The temperature at which the oil is separated from the mem- brane should be as low as possible ; but in practice it varies within large limits. Some manufacturers use a heat of only 1 20°. while others allow the temperature to run up to 200° F. The oil thus prepared is known to the trade as k* butter oil.”