—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.
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.
FIG. 169.—PRINT COOLER FOR BUTTERINE.