This section is from the "Henley's Twentieth Century Formulas Recipes Processes" encyclopedia, by Norman W. Henley and others.
In order to give margarine the aroma and flavor of cow butter, add to it a fatty acid product, which is obtained by saponification of butter, decomposition of the soap, and distillation in the vacuum at about 140° F. The addition of the product is made upon emulsification of the fats with milk. The margarine will keep for months.
Alum, pulverized finely, 30 parts; extract of turmeric, 1 part. With the extract dampen the powder as evenly as possible, then spread out and dry over some hot surface. When dry, again pulverize thoroughly. Protect the product from the light. As much of the powder as will lie on the point of a penknife is added to a churnful of milk, or cream, before churning, and it gives a beautiful golden color, entirely harmless. To make the extract of turmeric add 1 part of powdered turmeric to 5 parts of alcohol, and let macerate together for fully a week.
I. —Wash the butter first with fresh milk and afterwards with spring water, carefully working out the residual water.
Add 25 to 30 drops of lime chloride to every 2 pounds of butter, work the mass up thoroughly, then wash in plenty of fresh, cold water, and work out the residual water.
Melt the butter in a water bath, along with some freshly burned animal charcoal, coarsely powdered and carefully sifted to free it from dust. After this has remained in contact for a few minutes, the butter is strained through a clean flannel. If the rancid odor is
not completely removed, complete the process.