VII.—Fresh butter, 50 parts, by weight; animal fat, 150 parts, by weight; sunflower oil, 80 parts, by weight; cocoanut oil, 20 parts, by weight.
It is seen that these three varieties contain respectively 50, 33, and about 16 per cent of cow’s butter. The appearance of the mixture is nearly perfect.
Formulas V to VII are for a Russian artificial butter called “Perepusk.”
To Impart The Aroma And Taste Of Natural Butter To Margarine.
Harmless Butter Color.
To Sweeten Rancid Butter.
II.—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.
III.—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.