IN MAKING BUTTER.

Dominion, Volume 3, Issue 657, 6 November 1909, Page 7

IN MAKING BUTTER.

. ' THE,: BORON PRESERVATIVES. ; ; ,v ■Experiments carried but during tho pa!jtyea; by -ffio.'.NsCSiuth Wales: Department of Agri culture Uro regarded as demonstrating thafc.th, boron' preservatives .now ,aro so. S soluble ,ln .the bu'ttor; moisture that.littlemw than half the amount usually added, is retainei in the finished,product. The following are.de tails of tSo'Oxporimeiits :—;,•■ :',--.» | ■■. '"■■'•■'''■,■..:-i,-' g : . : ■■'..">«S-g'.'■ '.'■■'; V-- 'li>\£.'■'. ■ •"£ --gSB°.-. ggfa-a 0 :- 'B*s . Spfts £n ;'-.4S<! E.'-<)S.SS'6'■'.■• 'm: ,&,0.5.m : . . .-. " lb." -' •'■'- -ill).'- '■' ■'■' '<■ '■'• ■ j^' : '■':'; ■\ . - 0.25 ..- 6-13 .48; v 12.73 ;'■> b 0.50 o.2a'; :' «. ;.■ *■-•<£'■ I*o 0.25 0.13 :'■!«.:•:■.'■..«•%■■ - D v \ 0.50. 0.21 .; 50 1.13 > ■■:■■%' 0.25 - 0.17 •' ■' 32 . .15.37 ■ ■-■]?.■.■ 0.50 ,0.36 28, .:. 15.76 ■: G ' 050 0.29" 43 \ 12.28 . ! ::h : :'.S;. : 6.15 ; ;.*>;.■;..:14^;:., ••' .Three' por' cent, of' ordinary -.dairy salt. wa added in the manufacture of ttl.the butters save those: marked -"E" and, "I?,"- and ■ thes, were unsalted, and the foregoing table..sliow that the porcentago of preservative lost in tin process .of working -the buttor ..was .cofisWer ably loss in. the case of tho unsalted butters duo; no doubt, ih chief to the fact that .the* butters wore not worked as dry as the salte< butters, which, as .all. factory,managers know is commonly.the,case. Unsalted butterwith-1. per cent, of water looks os.dry-as, a salted but ter with only 12 per cent. oTwater. The addi Hon of salt to butter facilitates the removal 6 unnecessary moisture.. The water dissolves tin aalti and the brine thus formed; is easily ox pressed from "a firm butter;. ,:...„ "iiti The part of tho experiments dealing.-witl 'the. preservative action of a roixtur6 ot bon acid and borax states that thei butes,asimanu factored with and without the addition of i boron preservative, stored for favo or six weeks and .then examined, showed clearly, thatit-i only by the aid of these preservatives we ar. enabled to manufacture a butter from an aver age first quality croam which will it flavour sufficiently, long for us to.inarket.lt 11 England in fair condition. ..:■,. ... ..■•■• It might be,asked how is it that;such-a smal amount of a mixture of bone and ,bora: has such a strong preserving action, and this l exolained by the fact that the inhibitive achoi ofboric acidongerm life differs greatly, ac cUnTto the amount oryateyn sub sSnces to be preserved. A quarter of 1 pe cent of borie acid in pasteurised milk of ordin showed very weak preserva tive action indeed, but the same amount addei tTunsweSened condensed mi k had very grea inhibitive powers. The chief reason.for flu was that the one contained so much mor moisture than the other. : . :_.,,-,': If we find .37 per cent, of bone, acid butter which' contains, say, 12 per cent o water and assume the preservative s dissolve, Kis water, the butter -particles, are. real! rarrounded with liquid which contains slightl; 3 perW. of the preservative irt question and we know from experience that a 3 per cent EtaxUm™! boric acid :i h£ considerable anti So properties. Hence the evei S pe&entages of boron . preservatives u