BUTTERINE
INGREDIENTS -- COLORS -- EQUIPMENT -- ROOMS -- ARRANGEMENT -- TESTING
MILK -- ACIDITY -- MILK IN BUTTERINE -- REASONS FOR CULTURE -- CREAM
RIPENESS -- WATER VS. BRINE -- MILK NOT PASTEURIZED -- PREPARATORY
CULTURE -- STARTERS -- CULTIVATING THE MILK -- LOW GRADE BUTTERINE --
GRAINING -- WORKING THE BUTTERINE -- BUTTERINE PACKING -- HIGH-GRADE
BUTTERINE -- CLEANLINESS -- USE OF COLOR -- FORMULAS -- COSTS OF
BUTTERINE.
=Introductory.=--Butterine is a product possessing value as food and
places within the reach of the masses an article which is wholesome,
palatable and moderate in price. National and state legislation has
done much to curtail its sale since it was found to be a competitor of
the dairyman and farmer. The restrictions in force limit the volume of
business, but the consumption is increasing.
Most of the oleo oil made is shipped to Europe, where it is used in
the manufacture of butterine. With the comparatively dense population
of European countries they are unable to supply themselves with dairy
butter.
While prejudice exists in many places against butterine, it is
wholesome, as it is made in a cleanly manner, for if it is not made
with absolute cleanliness, and if the ingredients are in the least
tainted from any cause, the whole mass is injured. This is true to
a greater extent than it is in the manufacture of pure butter, and
more marked in butterine. Considerable progress has been made in the
manufacture of this article within the past few years, and a more
desirable product has been made since neutral lard has been used as an
ingredient. It is, however, necessary to use milk or cream or butter to
give the goods the flavor, and many manufacturers use a percentage of
the highest quality creamery butter.
=Ingredients.=--The ingredients of butterine are butter, milk, cream,
oleo oil, neutral lard, cottonseed oil, peanut oil, and palm oil. The
latter two being comparatively new compounds. These, together with salt
make the butterine of commerce. The manufacture of oleo oil, neutral
lard, and a description of cotton seed oil is described in previous
chapters, although the cottonseed oil used is usually bought ready
prepared and known to the trade as “Butter” oil, peanut oil and palm
oil are standard articles of commerce of varying qualities, and are
usually bought on sample.
=Colors.=--There are three standard qualities of color in butterine.
White goods, tested goods, and colored goods, in which an artificial
color is used, with due acknowledgement and the payment of ten cents
per pound tax. The production of butterine is closely supervised by
the Federal Government of the United States, with scrupulous care and
exactness, particularly as to any attempt to produce a color resembling
that of butter. At least ten per cent of the quantity of any given
ingredient must be used as a constituent or component part. There are,
for instance, many vegetable oils, that would be considered edible
but of high color, the introduction of a relatively small amount of
which would help to produce the yellow color of butter. Objection
is not made to their uses, but ten per cent of the quantity must be
used in the formulas, and this quantity is usually prohibited for the
reason that the pungency or some peculiarity of the foreign oil makes
it undesirable in butterine. The manufacturer must closely watch his
purchases of product to see they are not artificially colored since the
introduction of any coloring substance in cottonseed or peanut oil, for
example, would react upon the manufacturer of the butterine.
It is best not to attempt any innovations in making butterine without
consulting the Federal authorities so as to be sure you are within the
law.
=Equipment.=--The equipment required in the manufacture of butterine
is a comparatively simple outfit, consisting of the following items
enumerated in the order of their use in the making of the product.
Storage tanks for cottonseed oil received in carload lots.
Storage tanks within the building for containing oils for immediate
use.
Oleo oil melting kettles for reducing oleo oil to a fluid state.
“Starter” cans in which the milk culture is kept and developed ready
for use in the cream ripener.
“Ripeners” for milk and cream for pasteurizing and propagating
culture in milk preparatory for churning.
“Emulsion” churns in which the various ingredients are mixed.
Flume type crystalizers.
Tempering trucks.
Butter Workers.
Packing tables where prints and tubs are packed.
Print trucks for setting prints after making.
=Rooms.=--The factory is necessarily divided into several rooms,
notably:
(a) One in which the milk receiving, testing, weighing, pasteurizing
and ripening is performed.
(b) One in which--temperature 70° F.--the oil and melting facilities
are arranged.
(c) The tempering room in which the butterine is tempered after
crystalizing. The temperature 58° to 60° F.
(d) The packing room where prints are made. Temperatures 40° to 45° F.
(e) The storage cooler where prints are set up before boxing and
after boxed. Temperatures 34° F.
=Arrangement.=--In the usual arrangement butterine factories are
designed so that the work begins on an upper floor and terminates on
a shipping floor. The extent of the factory and the space allotted to
each operation depending upon the volume of business. Usually decks
are introduced upon which part of the work is performed. Local pumps,
readily cleansed, are used for transfer of materials via pipes, and
these are arranged with flow toward outlet so as to admit of perfect
drainage.
=Testing the Milk.=--Consider the methods of receiving the milk,
and also making proper tests to determine its value and the amount
of fat it contains. It is very essential this be done carefully and
intelligently, as the result of the test determines the value of the
product purchased. Milk and cream are frequently paid for on the butter
fat percentage.
[Illustration: FIG. 162.--EMULSION CHURN.]
The test generally accepted is obtained by using Babcock’s “Acme” steam
turbine test machine. This machine is made to accommodate twenty-four
bottles. The machine should be set up well, secured and balanced
perfectly for each test. This is accomplished by placing bottles
exactly opposite each other. Should a test be desired on only one
sample of milk, fill a bottle with water and place in machine opposite
sample. The machine in motion makes 3,000 revolutions per minute. It
will, therefore, be seen that equilibrium is necessary. Test bottles
are arranged so they will contain the amount of milk or cream and acid
needed. A 17.6 cc. pipette is used for measuring the milk or cream and
a 17.6 cc. graduated tube for the acid. First pour 17.6 cc. milk in
bottle, then pour in 17.6 cc. commercial grade sulphuric acid. Do not
drop the acid on top of the milk, but hold the bottles sidewise so that
the acid will slip into the milk at side. Otherwise a burnt taste will
result and make it impossible to correctly read the test. Shake the
bottle well until milk has entirely disappeared, then place in machine.
After bottles are filled in this manner the machine balanced, steam is
admitted gradually, increasing until machine is running at full speed.
Allow to run five minutes, then stop, fill each bottle with hot water
up to the lowest mark on graduate neck of bottle; start machine again
and allow it to run for three minutes, when again it will be necessary
to add hot water up to within one-half inch of top of neck of bottle;
run machine two minutes longer, and read test. Use a pair of compasses
in reading the fat in neck of bottle and read it quickly, as the fat
recedes if left long. This test determines the percentage of fat in
sample of milk, consequently its comparative value.
[Illustration: FIG. 163.--BUTTERINE TRUCK.]
=Acidity.=--The “sourness” or acidity of the milk can be determined by
taste or smell, but not accurately. A test is necessary to determine
the exact condition of the milk when purchased.
When milk contains six-tenths of one per cent acid, the most desirable
point has been reached, as then it imparts the best flavor to the
goods. If more than six-tenths of one per cent acid is used the flavor
is not as good. This is also the case if a lower percentage of acidity
is used. Hence the milk or cream should be brought to this exact degree
of sourness before using.
To determine this accurately, it is necessary to do it by a test, as
milk may be three-tenths of one per cent acid before it is perceptible
to the taste or smell. Milk that would pass as sweet by taste or smell
will show two-tenths of one per cent acid.
The test to determine this is simple. Any chemist is able to furnish
all alkali solution and the necessary neutralizer of proper strength.
The usual way, however, is to use what is known as Farrington’s
tablets, prepared by Prof. Farrington of the Wisconsin Dairy School.
These tablets are dissolved in water, a convenient strength being five
tablets to fifty cubic centimeters of water. The solution is mixed
with the milk to be tested and shaken; the acid in the milk acting
upon the alkali of the solution immediately turns the milk to a pink
color and the amount of the solution required to produce the pink color
determines the acidity of the milk.
=Milk in Butterine.=--Cleanliness is the all-important factor, since
milk is easily contaminated by foreign flavors and germ life. Milk
readily absorbs the odors given off by articles placed in the same
room. Only pure and absolutely sweet milk and cream should be used,
but as absolutely pure milk, though sweet, is difficult to secure, it
becomes necessary to adopt some method whereby the condition of such
milk can be righted.
Careless milkers care little whether hair, dirt, dust, etc., drop into
the pails while milking, thinking that in straining the milk, all
particles and impurities are removed. It does remove most particles,
but the germs which were clinging to these particles are not strained
out. They remain in the milk and under favorable temperatures thrive
and multiply unless arrested.
When the milk has been tested and accepted it should be strained
through several thicknesses of clean cloth into the ripening machine,
bringing the temperature in the different vats to the same point, so
that as the milk is used it will all be in the same condition. In cold
weather the temperature should be held at 70° F., while during the
warmer seasons from 60° to 65° is desirable. In cloudy, murky summer
weather a lower temperature will be required. Under such conditions the
temperature should be held at from 55° to 60° F. until the storm is
passed, when it should again be held at the normal temperature named.
=Reasons for Culture.=--To make an acidity test, a 20 cc. pipette is
used for measuring the milk or cream. Each cubic centimeter of solution
is equal to two one-hundredths of one per cent acid, hence if 10 cc. of
solution is necessary to turn the milk or cream a pink color, the milk
would contain just two-tenths of one per cent acid and would be sweet.
Any more than that would show the milk too sour for use. In receiving
sweet milk, it must be assumed to contain impure bacteria, which only
await the proper temperature to develop and sour the milk, producing
bad flavors. It must be neutralized by pasteurizing and then cultivated
with pure bacteria.
Another advantage obtained in the use of the “starter” is, that
it permits the ripening of milk and cream at low temperatures.
Bacteriologists state, and it is proved by experience, that a
temperature of about 65° F. is most favorable to the development
of the best fermentation in ripening milk and cream. Prior to
the use of cultures it was customary to sour the milk at a much
higher temperature, which was correspondingly favorable to all the
objectionable bacteria in the milk. Without the use of the “starter”
the conditions were beyond the control of the operator.
=Cream Ripeners.=--To produce these conditions the milk should
be pasteurized, which can be performed by the use of a standard
pasteurizer of the type shown in Fig. 164. There are a variety of
pasteurizers in use.
This apparatus is equipped with an internal revolving coil of pipe or
discs, built sufficiently strong to withstand the pressure of steam,
water or brine circulated through the coils or discs, which is usually
done in the order named.
To pasteurize, the milk is heated to a temperature of 180° F. for
twenty minutes. This practically destroys the bacteria present. The
milk is then rapidly cooled by passing cold water or chilled brine, or
both, in turn, through the coil to reduce the temperature of the body
quickly to that desired, usually 55° to 70° F., according to conditions
as described. The starter or culture is introduced and the milk
agitated to insure a thorough intermingling.
[Illustration: FIG. 164.--WIZARD PASTEURIZER AND RIPENER, STYLE B WITH
VITRIFIED PORCELAIN ENAMELED JACKET AND “SIDE LIFT” PIANO HINGE METAL
COVER.]
=Water Versus Brine.=--Where an abundant supply of cold water is
available cream ripeners are arranged so that the first cooling is done
by cold water passing through the chilling coil, since much cooling
can be done in this manner. The work is completed by cold brine. It is
best not to attempt this unless the volume of business is sufficient to
justify intelligent supervision on the ripeners, because if it is done,
some means such as compressed air must be attached to the coil in the
ripener for the purpose of flowing out the water before admitting brine
as the mixing would reduce the brine to a point where it would freeze
on the brine coils or in the double pipe ammonia brine coolers with
disastrous results.
In providing brine cooling capacity ample volume should be arranged for
“reserve or inertia” since the demand is insistent and large in a short
period of time.
=Milk not Pasteurized.=--Some manufacturers do not pasteurize the milk
and conduct operations as described in the following paragraphs.
However, the acidity test is equally applicable in either system.
_Preparation of Milk and Cream._--Only sweet milk should be used. Milk
that is sour before reaching the factory causes troubles impossible
to remedy, and no matter how good the “starter” the milk will have
developed bacteria that cannot be destroyed; and, as the milk or cream
becomes older the development of the proper bacteria is impossible to
control. This is as true after it has been worked into the butterine
as before. Hence it will be seen, that a great deal depends upon the
milk and cream being sweet in developing proper conditions with the
“starter.”
The milk upon being received is passed to the ripener, the temperature
reduced as desired, and the process of “starter” is followed.
=What are Starters?=--The “starters” referred to are cultures--the
bacteria found in clean, fresh milk, cultivated in vast numbers and
when incorporated in milk containing an impure variety, miniature
warfare is at once begun. If the “starter” is right, the warfare ends
with the pure germs victorious.
There are two ferments or “starters” on the market which are
commendable on account of their uniformity and purity. They are
produced in laboratories, every care being taken to see that no foreign
germs come in contact with them.
=Preparatory Cultures.=--Into a commercial starter can put four gallons
of sweet, skimmed milk, which tests two-tenths of one per cent acid, no
more. Strain through a double thickness of perfectly clean cloth, heat
the milk to 180° F., holding at this temperature for one-half hour.
This “Pasteurizes” the milk by killing all life in it. It also destroys
all flavor.
The milk should be cooled quickly to 90° F. As soon as this temperature
has been reached pour in a four-ounce bottle of “starter” or culture,
holding the bottle close to the milk so as to avoid contamination.
The bottle should not be opened until ready for use. After adding
the ferment cool down slowly to 70° F., stirring all the while so as
to thoroughly mix the milk. The bacteria grow very rapidly at this
temperature. In twelve hours, if kept evenly at this temperature in a
tightly closed vessel, a sufficient quantity of the proper germs will
have been developed to produce an acidity of five-tenths of one per
cent. The milk will also have thickened somewhat. If the conditions are
found at the termination of twelve hours, cool the milk quickly to 40°
F. and hold at this temperature until ready to make a large “starter.”
If the milk has not grown sufficient germs to produce the above named
acidity, that is, five-tenths of one per cent, reheat to 90° F. and
hold at this temperature until it does. Do not stir it at this stage,
as the “starter” should be kept with as little agitation as possible
after the germs have been propagated.
=The Regular “Starter”.=--When ready to make the factory “starter,”
place twenty gallons of sweet, skimmed milk in a sterilizer, after
having cleaned the vessel, and heat as before to 180° F.; hold at this
temperature for one-half hour, then chill to 70° F. and add the four
gallons of preparatory “starter” already described, stirring well while
adding.
Let this stand twelve hours as before in a temperature of 70° F., when
it should appear as the preparatory starter did, slightly thickened and
showing an acidity of five-tenths of one per cent. When acidity test
shows this to have been reached, chill to 40° F. (at this temperature
the bacteria are dormant and will not develop), and hold until ready to
ripen the day’s run of milk and cream for churning.
When the milk has been brought in the ripeners to the proper
temperature, distribute the larger “starter” evenly through it. Three
per cent is sufficient during the summer months, while even as high as
ten per cent is necessary in cold weather.
=Cultivating the Milk.=--Put the requisite amount of factory “starter”
in the ripeners, thoroughly agitate and allow to remain quiet. At the
expiration of twelve hours, the milk should be ripened sufficiently for
churning and by test it should show, as above stated, six-tenths of one
per cent acid. When this acidity has been developed cool to 58° F. and
place in churn. At this temperature the butter-fat will form in small,
firm globules and separate nicely from the casein. If the temperature
is lower than this it takes much longer to separate the fat from the
casein and it is impossible to separate all of it, hence some fat is
lost. At a higher temperature, the fat, when separate, will be fluffy
and soft and will not produce a firm body.
As texture is one of the essential points to be sought after in
producing artificial butter, the churning of the milk, in order to
produce the proper texture in the butter-fat, is a very important
function and one which should be carefully performed. Before putting
the milk into the churn it should be stirred thoroughly, as during the
twelve hours occupied in ripening, the butter-fat, being the lightest,
has come to the top and unless again thoroughly mixed, one churn will
contain most of the fat and the others will contain comparatively
little, and as each churning of milk going into the mixer constitutes a
separate run, the quality of the butterine manufactured will be uneven.
=Quality in Butterine.=--Butterine is made in various grades, differing
in constituents and proportions, also color, according to selections.
Some manufacturers reduce the milk and cream content and add pure
butter. Formulas for various methods follow:
In the matter of color large oleo producers select fats in the raw
for making high colored oil, keeping it separate in manufacture; also
select oil while graining for color, and press it all separately.
Another source of a high colored oil is the boiling of large knuckles
from shank or leg bones in cutter cattle, cooking them in open tanks
and skimming the oil. The bones are cracked and boiled several times
and the oil skimmed. The flavor is not sufficient to be detrimental.
This is purely an animal oil that can be used in the oleo oil to make
tinted mixtures.
=Low Grade Butterine.=--This is composed of cotton seed oil, No. 2 oleo
oil and No. 2 neutral lard. Straight milk is used for flavor. The oils
go into an emulsion churn at the following temperatures: Cotton seed
oil at 75° F.; neutral lard, added next, at 95° F., and oleo oil next
at 90° F.
The cotton seed oil should be agitated for about fifteen to twenty
minutes before the other oils are added, leaving the lid of the
emulsion churn open. This has the effect of removing some of the
flavor from the oil and while it may be slight, it is an advantage.
The neutral lard should be added next, care being taken to see that it
is free from flakes and grainy mixtures. In other words, it should be
brought to the proper temperature, viz., 95° F. and held there long
enough before going to the agitator to be sure that the grain of the
lard has entirely disappeared, for if this is allowed to go in it can
never be removed in the finished product.
[Illustration: FIG. 165.--CHURN ROOM FOR BUTTERINE.]
The oleo oil is next added and after these three ingredients have been
agitated for twenty minutes and thoroughly mixed, the milk should be
added last and the whole mass left in the agitator for five minutes
with the lid closed tightly.
At this stage the salt and color are added, if color is used. The
amount of salt required should be decided by the necessities of the
particular trade to be supplied, but 5 per cent will be found a medium
salting. Experience is that it is better to add salt at this time
because it is more evenly distributed in the emulsion than in the
granular butterine.
After the color and salt are thoroughly mixed, let the whole body run
into the graining vat filled with water at a temperature of 40° F.
The oils and milk will show a temperature of about 90° F. as a whole.
If not, heat to that point before drawing into the graining vat. This
should be drawn through a 5-inch galvanized pipe flattened out at the
end to form a spreading exit for the butterine. The butterine passes
into the water vat directly behind a paddle wheel arranged so that
one-half of it is above water. The wheel revolves rapidly causing the
butterine to be quickly submerged, thereby graining it as fast as it
hits the cold water. The quicker butterine is grained, the more flavor
it retains, as the globules formed increase the flavor. Should the
water be too cold, the butterine will be hard and dry, and is likely to
crumble and mottle, besides causing a reduction in gain. On the other
hand, if the water is too warm the butterine will be soft and mushy and
cannot be worked properly, although the gain will be larger. Warm water
is used on very cheap grades when butterine is to be packed in solids
and a large gain is desired. As fast as the butterine to be grained
shows on the top of the water, it should be lifted onto a cloth in the
hands of two men to a clean box truck.
=Sluice Trough.=--Many factories have discarded the graining vat and
provided a sluice trough, being a trough into which the contents
are passed from the emulsion churn. Water is introduced, thoroughly
intermingled with the oils and performing an instantaneous chilling.
The sluice trough is arranged with slats in the bottom at intervals so
as to produce the effect of ripples. It flows directly to the seeding
trucks, where as with the graining vat, it was dipped and poured onto
the graining trucks.
=Graining or Tempering.=--The butterine should then be covered with a
sprinkling of fine salt and the trucks placed in the tempering room,
where a temperature of 60° F. should be maintained, to remain twelve
hours. In this time, it will develop all the flavor it is possible to
obtain and be ready for the workers.
The temperature of the tempering room is something that must be watched
carefully and should never be allowed to go above 60° F. as the
ingredients in this condition contain a large amount of water, and at a
warmer temperature action of the water and grease are liable to cause
the goods to sour.
Milk and cream undergo many changes after being incorporated in the
finished butterine and the more cream there is in the product the lower
the temperature in the tempering room should be. It is not at this
stage that flavor is made. Only the flavor the product already contains
is developed and many batches of sour or “off” butterine are traced to
too warm tempering rooms, whereby the butter fat and oil because of
their mixture with water decompose and become rancid.
[Illustration: FIG. 166.--MAKING BUTTERINE PRINTS.]
=Working.=--Butterine differs from creamery butter, in that the
butter-fat and casein are both used in the butterine, whereas in
creamery butter the fat alone is utilized. This is done in butterine
to gain all the flavor possible by passing the buttermilk through
the oils. It is later washed out in the water vats, but in passing
through the oils, it imparts some flavor. Butterine also requires much
less working, thereby avoiding a “salvey” or pasty condition, also
preventing a loss of moisture and increasing the yield of the article.
Salt being the primary cause of the “mottle” or discoloration, that
danger is also avoided when goods are not over-worked.
After remaining in the tempering room twelve hours the butterine is
taken out to the workers. It should be worked as little as possible
to obtain a smooth, compact body, as over-working produces a “salvey”
condition. A very successful butter worker is illustrated in Fig. 167.
[Illustration: FIG. 167.--BUTTERINE KNEADING TABLE.]
=Butterine Packing.=--From the worker the butterine is transferred to
the print making or packing room. In packing the product is worked up
into prints or rolls, or packed solid into tubs, as the case may be,
and should be run into a cooler kept at a temperature of from 32° to
35° F., and there held twelve hours, at least, before being shipped.
This gives the butterine time to properly set. The prints are arranged
on trays to “set” before boxing.
=High Grade Butterine.=--The formula for high grade butterine differs
from low grade in that it does not contain cotton seed oil and that
cream is used instead of straight milk. The oils are also treated in a
different manner and at different temperatures. Larger quantities of
cream are used to improve the quality and grades. The treatment of
oils is the same in all high grades.
The neutral oil should be placed in the agitator first. Before being
put in, however, it should be brought to a temperature of 110° F. or
enough to remove the flakes and grain. Then cooled quickly with clear
ice, or by means of refrigeration, to 95° F. and run into the emulsion
churn, in motion, with the lids open. Oleo oil should be heated just
enough to remove the grain and make it smooth, about 115° F., then
chilled quickly to 85° F. and run into the agitator. Let it be agitated
five minutes and then add the cream.
[Illustration: FIG. 168.--BUTTERINE SOLID PACKING ROOM.]
The whole body is then agitated enough to insure mixture, ten minutes
being sufficient, after which it is dropped into the graining vat,
the temperature of the water being 36° F. It should be removed from
the water into trucks at once and put into the tempering room at a
temperature not over 60° F., tempered twelve hours and worked the same
as low grades.
=Cleanliness and Water Supply.=--Cleanliness of all utensils is
very important and live steam should be run through all pipes after
each time they are used so that there is no possibility of any fats
or grease adhering to the inside and becoming rancid, as it is
carelessness of this kind that often causes a large amount of trouble
in a butterine factory. The use of clean, clear water is imperative.
If the ordinary supply is not so, it should be made thus by the use of
local filtration.
[Illustration: FIG. 169.--PRINT COOLER FOR BUTTERINE.]
=Use of Color.=--The reader will understand that this is the particular
point upon which federal restrictions have been placed, and the goods
today cannot be colored except upon payment of a tax amounting to ten
cents per pound. On uncolored goods the tax is one-quarter cent per
pound. While the goods are equally as wholesome uncolored as colored,
they are not as attractive and sales are proportionately curtailed.
After the different ingredients have been thoroughly agitated in the
mixer, the proper or desired coloring matter is added an article
manufactured especially for this purpose. From four to forty ounces
to a batch of 100 pounds, according to the color and shade required,
should be used.
=Formulas for Making Butterine.=--The following formulas show the
amount of different ingredients used and cost of finished product at
time tests were made. The first is a formula for high grade, then a
formula for medium grade and lastly a formula for low grade butterine.
The excess of yield over ingredients used shows amount of water
absorbed:
FORMULA FOR AND COST OF HIGH GRADE BUTTERINE.
==============================+========+=======
| Cost |
| per | Total
Materials and quantities | lb. | cost
------------------------------+--------+-------
525 pounds No. 1 oleo oil |$0.0875 | $45.19
475 pounds No. 1 neutral lard | .08125| 38.57
50 gallons 30 per cent. cream| .42 | 30.24
300 pounds creamery butter | .28 | 84.00
Labor and package | .01 | 15.00
Salt and color | ... | 1.00
------------------------------+--------+-------
Total | ... |$214.00
------------------------------+--------+-------
This will yield 1,500 lbs.; cost per lb., $0.1426.
FORMULA FOR AND COST OF MEDIUM GRADE BUTTERINE.
==============================+========+=======
| Cost |
| per | Total
Materials and quantities | lb. | cost
------------------------------+--------+-------
525 pounds No. 1 oleo oil |$0.0875 | $45.19
475 pounds No. 1 neutral lard | .08125| 38.57
40 gallons 30 per cent. cream| .42 | 40.32
Labor and package | .01 | 12.00
Salt and color | ... | 1.00
------------------------------+--------+-------
Total | ... |$137.08
------------------------------+--------+-------
This will yield 1,200 lbs.; cost per lb., $0.1142.
FORMULA FOR AND COST OF LOW GRADE BUTTERINE.
===============================+=================+======
| | Total
Materials and quantities | Cost | cost
-------------------------------+-----------------+------
350 pounds No. 2 oleo oil |$0.08 per lb. |$28.00
250 pounds cotton seed oil | .04 per lb. | 10.00
450 pounds neutral lard | .08125 per lb. | 36.54
60 gallons 3¹⁄₂ per cent. milk| .12 per gal.| 7.20
Labor and package | ... | 12.00
Salt and color | ... | 1.00
-------------------------------+-----------------+------
Total | ... |$94.74
-------------------------------+-----------------+------
This will yield 1,200 lbs.; cost to produce and pack for shipment,
$0.0789 per lb.
=Cost of Butterine.=--The following table shows shrinkage and costs of
different grades of butterine, these being compiled from actual tests.
It shows the different quantities of water absorbed by the butterine
at different temperatures and it is readily understood that the amount
of water absorbed regulates the yield, although the more water that
is absorbed the poorer the texture, so that, generally speaking, high
yields are obtained by loss of texture and general character of the
product. It will be seen at a glance that the higher the temperature of
the water in the graining vat the greater the yield, and the lower the
temperature of the water the less the yield, although the texture of
the product is improved.
The high grade shrinks considerably less than the low grade. This is
explained in two ways. First there is very little loss of cream in the
high grade, because one-third of the entire quantity of cream used in
butter fat, or solid matter. While in the low grade only one-sixth
of the milk used is solid matter, and as the emulsion goes into the
graining vat the milk is lost in the water. Furthermore, cotton
seed oil being absent from the high grade quality, the mass retains
more water, as cotton seed oil has little affinity for water at any
temperature.
A less amount of salt was used in this particular test on the high
grade on account of the presence of salt in creamery butter used in
the formula. A careful perusal of the following table will prove
interesting:
TEST SHOWING SHRINKAGE AND COST OF BUTTERINE.
=================+=====+====+====+====+====+=====+======+====+
| | | |Cot-| | | | |
| | |Neu-| ton| | |Cream-| |
| |Oleo|tral|seed| | | ery | |
|Temp.| oil| oil| oil|Milk|Cream|butter|Salt|
|water|lbs.|lbs.|lbs.|lbs.| lbs.| lbs. |lbs.|
Butterine |Fahr.| wt.| wt.| wt.| wt.| wt.| wt. | wt.|
-----------------+-----+----+----+----+----+-----+------+----|
Low grade | 38° | 350| 450| 250| 450| ... | ... | 60 |
Low grade | 45° | 350| 450| 250| 450| ... | ... | 60 |
Medium high grade| 40° | 525| 475| ...| ...| 300 | ... | 60 |
High grade | 40° | 525| 475| ...| ...| 225 | 300 | 50 |
-----------------+-----+----+----+----+----+-----+------+----+
=================+=====+=====+=====+=======+=======+======
| | | | | |
| | | | | |
| | | |Shrink-|Shrink-|Cost
|Color|Total|Yield| age | age | per
| oz. |lbs. | lbs.| lbs. | per | 100
Butterine | wt. | wt. | wt.| wt. | cent. |lbs.
-----------------+-----+-----+-----+-------+-------+------
Low grade | 20 | 1560| 1210| 350 | .2243 |$ 7.82
Low grade | 20 | 1560| 1290| 270 | .1730 | 7.36
Medium high grade| 20 | 1360| 1294| 66 | .0485 | 10.59
High grade | 20 | 1575| 1497| 78 | .0495 | 14.29
-----------------+-----+-----+-----+-------+-------+------
Note the excessive shrinkage where weight of milk is taken into
consideration with other ingredients used, the milk being lost in the
chilling water and the flavor being retained. Where natural butter
is used the shrinkage is much less. The computations can be made on
prevailing prices.