The flavor of butter
depends to a great extent on the kind of cream from which it is made,
both sweet and sour cream being used for this purpose. Of these two
kinds, sour cream is the preferable one, because it gives to the butter
a desirable flavor. Still, the unsalted butter that is made from sweet
cream is apparently growing in favor, although it is usually more
expensive than salted butter. The difference in price is due to the fact
that unsalted butter spoils readily.
4. So far as its food substances are concerned, butter is composed
largely of fat, but it also contains water, protein in the form of
casein, and mineral matter. The quantity of water contained in butter
determines to a large extent the weight of butter, since water is
heavier than fat; but as only 16 per cent, of water is allowed, butter
that contains more water than this is considered to be adulterated. As
very little milk is retained in butter, only a small percentage of
protein is found in this food. However, a considerable quantity of
mineral salts are present, and these make it more valuable than most of
the other fats. Because of the nature of its composition--a very high
percentage of fat and a low percentage of protein--butter is distinctly
a fuel food, that is, a heat-producing food. Of course, there are
cheaper fats, some of which are even better heat-producing foods than
butter, but as their flavor is not especially agreeable to some persons,
they are not used so extensively.
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