Variation in average composition of 574 samples of market butter samples collected each month for a period of one year (Illinois Experiment Station).

Month Collected

Number

Samples each

Month

Percent

Water

Fat

Salt

Casein and

Ash

March......

47

13.59

82.73

    

April........

49

12.94

83.34

    

May......

49

13.48

82.97

    

June........

49

13.23

83.58

    

July ......

40

13.92

82.83

    

August............

37

13.64

83.57

    

September..........

54

13.31

83.64

2.33

0.74

October..............

49

14.05

82.73

2.36

0.85

November.........

50

13.31

83.53

2.34

0.82

December........

41

13.35

83.56

2.09

0.94

January...........

53

14.16

82.59

2.25

0.99

February............

56

13.54

83.29

2.14

1.04

Average.....................

-------

13.54

83.20

2.25

0.90

Nutrients and energy in 1 pound of the water-free edible portion of several food materials in comparison with milk (United States Department of Agriculture).

Food Materials

Protein

Fat

Carbohydrates

Mineral Matter

Fuel Value

 

Pound

Pound

Pound

Pound

Calories

Whole milk..........

0.25

0.31

0.39

0.05

2,475

Skim milk (0.3 per cent fat)

.36

.03

.55

.06

1,835

Buttermilk...............

.33

.06

.53

.08

1,845

Cheese............

.39

.52

.03

.06

2,990

Beef, round..........

.57

.40

  

.03

2,750

Smoked ham.............

.26

.66

  

.08

3,275

Wheat flour..........

.13

.01

.85

.01

1,865

Wheat bread.........

.15

.02

.82

.01

1,865

Potatoes...............

.10

.01

.85

.04

1,790

Apples..............

.03

.03

.92

.02

1,885

Average composition of milk products and other food (U. S. Dept. Agric.)

Material

Refuse

Water

Protein

Fat

Carbo-hydrates

Ash

 

Per cent

Per cent

Per cent

Per cent

Per cent

Per cent

Whole milk.....

  

87.0

3.3

4.0

5.0

0.7

Skim milk.......

  

90.5

3.4

.3

5.1

0.7

Cream......

  

74.0

2.5

18.5

4.5

0.5

Buttermilk...........

  

91.0

3.0

.5

4.8

0.7

Whey..........

  

93.0

1.0

.3

5.0

0.7

Condensed milk, unsweetened

  

71.3

7.4

8.5

11.1

1.7

Condensed milk, sweetened

  

26.0

8.2

9.6

54.3

1.9

Butte............

  

13.0

1.0

83.0

  

3.0

Cheese, American Cheddar

  

33.5

26.0

35.5

1.5

3.5

Cheese, Cottage.........

  

53.0

19.6

23.2

2.1

2.1

Cheese, Swiss.......

  

31.4

27.6

34.9

1.3

4.8

Milk powder (from skimmed milk)

  

3.0

34.0

3.1

51.9

8.0

Kephir...........

  

89.6

3.1

2.0

4.5 1

0.8

Koumiss . .......

  

90.7

2.2

2.1

4.12

0.9

Infant and invalid foods, farinaceous

  

9.4

9.4

0.4

79.93

3.9

Infant and invalid foods containing milk and starches

  

4.3

9.6

3.8

80.24

2.1

Infant and invalid foods, malted preparations................

  

4.2

12.0

1.0

79.85

3.0

Beef, Sirloin steak............

12.8

54.0

16.5

16.1

  

0.9

Eggs as purchased..........

11.2

65.5

11.9

9.3

  

0.9

Wheat flour, patent roller process

  

12.0

11.4

1.0

7.51

0.5

Wheat, bread, white...........

  

35.3

9.2

1.3

53.1

1.1

Beans, baked.................

  

68.9

6.9

2.5

19.6

2.1

Potatoes, as purchased ....

20.0

62.6

1.8

0.1

14.7

0.8

Apples, as purchased ....

25.0

63.3

0.3

0.3

10.8

0.3

1  Including 2.1 per cent alcohol and 0.8 per cent lactic acid.

2 Including 1.7 per cent alcohol and 0.9 per cent lactic acid.

3 Including 6.62 per cent soluble carbohydrates (sugars).

4 Including 49.05 per cent soluble carbohydrates (sugars).

5 Including 48.39 per cent soluble carbohydrates (sugars).

Milk, Butter, and Cheese Tests

Babcock test for butter-fat (Pearson).

A measured sample of milk is mixed with strong sulfuric acid, which dissolves all of the milk constituents except the fat. The mixture of milk and acid is then subjected to centrifugal force in a specially constructed machine, by which the fat is separated from the heavy liquid, and, after the addition of water, the fat is brought into a part of the bottle where it can be quickly measured. The entire test can be made in fifteen to twenty minutes.