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.
| Butterine | Temp. water Fahr. | Oleo oil lbs. wt. | Neu- tral oil lbs. wt. | Cot- ton seed oil lbs. wt. | Milk lbs. wt. | Cream lbs. wt. | Cream- ery butter lbs. wt. | Salt lbs. wt. | Color oz. wt. | Total lbs. wt. | Yield lbs. wt. | Shrink- age lbs. wt. | Shrink- age per cent. | Cost per 100 lbs. |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Low grade | 38° | 350 | 450 | 250 | 450 | ... | ... | 60 | 20 | 1560 | 1210 | 350 | .2243 | $7.82 |
| Low grade | 45° | 350 | 450 | 250 | 450 | ... | ... | 60 | 20 | 1560 | 1290 | 270 | .1730 | 7.36 |
| Medium high grade | 40° | 525 | 475 | ... | ... | 300 | ... | 60 | 20 | 1360 | 1294 | 66 | .0485 | 10.59 |
| High grade | 40° | 525 | 475 | ... | ... | 225 | 300 | 50 | 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.
CHAPTER XXVIII
BOXES AND COOPERAGE
Specifications for Boxes — Cooperage Specifications — Government Specifications for Packages — Refrigerator Boxes.