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Preserving Butter

Preserving Butter image
Parent Issue
Day
29
Month
April
Year
1870
Copyright
Public Domain
OCR Text

-There is very liít'e tendenoy in butter to undergo anv change, if pure. No more than there is in any otber fatty bodies, as tallow, lard or oils. ]3ut bmter, by any ordinary process ot manufacture, b never pure. IJuttermilk coi;tains caseína, one of tlio most unstable of bcciics. This comraences to change inmediately, and its change induces changos in the surrounding materials. Togetrid, thurefore, of all tho burtermilk is oneftep ia the preservation of butter. This may be done bymeliing. Lct tho butter he melted at the lowesfc temperature at which it will becomo perfectly fluid (140 to 150 degrees Fahreuheit.) The buttermilk wül sett'io to the bottom of the vessel, and the butter should be drawn off, not being al lo wed to stand on the buttermilk. Tho vessel containing the butter for the purpose of meltiug may be placed in a kcttle of water and gradually heuttd till the butter is melted.

Article

Subjects
Old News
Michigan Argus