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132
PROCESSES AND PROFITS.
Table showing Contents when Siberian Butter is converted into Mock Irish Firkin Butter.
81½ lbs. Butter at 88s. per cwt. = £3 4s. 0d.
Allowing for deduction of curds and moisture present, reduces the butter fat weight to
74 lbs., the cost of which remains the same.
£ s. d.
74 lbs. Butter Fat 3 4 0
19 lbs. Treated Milk 0 0 2¼
7 lbs. Solidified Milk 007
100 lbs. £3 4 9¼
Or equal to £3 12s. 6d. per cwt.
The following shows the rate of gain obtained by the process, and the relative prices
per cwt. and per lb.:—
112 lbs. Original Butter costs 88s. = £4 8s. 0d.; or about 9½d. per lb.
112 lbs. after Manipulation costs 72s. 6d. = 3 12s. 6d.; or about 7¾d. per lb.
Gain £0 15s. 6d.; or nearly 1¾d. per lb.
This mixture contains nothing which is foreign (analytically) to Irish butter as now
sold and passed by the Public Analyst, who would certify it about as follows:—
Butter Fats 74.0
Curd, Salt, &c. 8.0
Moisture 18.0
(No Foreign Fat) 100.0
The "Treated Milk" and "Solidified Milk" referred to in the foregoing is
thus prepared:—
SOLIDIFIED MILK.— How to Prepare.
Take some 1,000 lbs. sweet separated milk, which can be obtained at a cost of 1d. per
gallon of 10¼ lbs. Heat up to 32° Cent., gently stir, and pour in 200 grammes hydrochloric
acid which has been previously diluted with ten times its own weight of water. The
action of this acid will separate the casein from the whey in the course of a few minutes.
When completed pour off the liquid, drain and press the casein until its weight is reduced
to one-tenth the original weight of the milk. This should then be placed in a kneading
machine, with enough carbonate of soda to neutralise all acid present. (N.B.— This
product must be quite neutral to blue and red litmus test.)
The action of the soda converts the casein into a jelly-like substance. This preparation,
when found by the analyst in butter, is indicated as curd and salt, both of which are
usually present in certain small proportions in best pure butter ; the action of the hydrochloric
acid and the carbonate of soda resulting in the formation of common salt, tho
chemical equation of which is about as follows:—
Na2C03 + 2HCl=2NaCl + C02 + H20
The cost of milk thus solidified is about one penny per lb.