Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-11-24
BUTTER BY A NEW PROCESS
Experiments Made With an Invention at the
Agricultural Department.
Product Examined by Experts In
Dairy Division and Also i'm New
York The Results.

Of the bureau of animal industry. Depart
ment of Agriculture, regarding a patented
process of butter making. The object of
the invention, which is known as the Baer-
den process. is to combine with tie
oleaganious portion of cream ''all of those
elements heretofore discarded in such pro-
portions that the result will be compound
that has all the useful characteristics of
butter, and at the same time will be food
that will sustain life.'
1t is stated that for this process an open
vessel or churn should be used, with tie
cover removed so that the air may have
free access to the contents. In this vessel
a certain amount of butter and an equal
quantity of cream are mingled together.
when 1t will be found that the entire con-
tents of the vessel have become a solid
mass. This mass is moved from the vessel
and worked in the ordinary way. The
cream or butter should be at a tempera-
ture equal to 20 degrees Fahrenheit when
placed in the vessel.
The process was recently tested in the
dairy division of the bureau. The mechan-
ical apparatus consisted of a deep stone
jar, open at the top, and a dasher similar
to those used in the old upright churns.
In each trial about seven pounds of ma
terials were used, half of which was a good
quality of butter testing "a per cent fat
and little less than IA per cent water.
first trial, heavy cream beginning to sour
containing practically 40 per cent of butter
fat and little over 80 per cent of water
the product of this was marked ~ In
the second trial the butter was mixed with
sweet cream, which contained % per cent
OF fat and y per cent of water; the product
of this was marked ~" In the third
trial the butter was mixed with sweet milk.
which tested 4a per cent butter fat; and
the product was marked TX"
When the churning began the Jumps of
butter were gradually broken down and the
whole contents became a thick fluid, which.
by continued agitation, slowly became
more and more solid. In the trials with
cream very little fluid remained unincor-
porated; but, in the trial with milk, in
which three and one-half pounds of milk
were used, about one and one-quarter
pounds of milk failed to be Incorporated
and this was found to contain ID per cent
fat. 1t is understood that the patent does
not cover the use of milk. therefore the
third experiment is only of incidental in
terest.
The products of the three Cummings were
placed in a refrigerator until the morning
OF the 10th instant. when the same parties
took charge of them to work out the
moisture. 1t was then found that they
contained considerable milk which had not
readily separated when the mass was
worked. About one and half pounds was
worked out of the ~ product; it was
colored white and found to contain O7s
per cent of fat. AS very rich cream was
used in this first. or e. trial at the start
it was not unexpected to find the finished
product to contain as high as so 16 per cent
OF pure fat 1T also contained 3.53 per cent
of albumiEoids and A per cent of ash the
remainder being water.
The So-called butter taken out of the
churn weighed more than the butter put
INTO it. and in each case the composition
when removed from the churn contained
large proportion of water. The product
marked ~, and made from a medium
quality of cream. contained over 40 per
cent of water after churn;ng. and by work
ing II, over 30 per cent CT it's weight was
lest, the milk worked out testing over l
per cent of fat The finished product con-
tanned almost 20 per cent of water, only
100? Fer cent of fat 311 per cent of al
bnminoids and 1.94 per cent of ash.
Report of m EXPERT
When finished the products were sent to
New York to be examined by the butter
expert of the dairy division. No informa-
ton concerning the packages was furnish
ed. and the expert was requested to score
them from dealers standpoint He re-
ported follows:
In relation to tie three boxes of butter
marked y, Y, Il, will say that upon exam
ination of same my opinion is that it is
what is known on our market as process
butter, and on that class of butter / can
neither place grade nor score as I have no
rule to govern grade on manufact ured but
ter under this process. 1t cannot be CLASH
fed as creamery imitation creamery fac
tory. or dairy butter. and we have no grad
ing on any other kind of butter except these
kinds. | find these samples poor in flavor
the grain is badly broken showing that it
has been much overworked, and is very
salvy-considHr it unfit for table use-only
use that could be made of it would be to
a cheap class of bakers trade"
By following the directions given in the
patent and using the quality of cream
which one would naturally take for this
purpose. product will be obtained which
resembles butter in some respects. 1t does
contain. as claimed, little more of the
phosphate and other clements that sup
ply the tissue wants of the human body
than is found in good butter. but Gairymen
endeavor to wash and work these elements
out of their butter because they furnish
food for bacteria. which cause the butter
to spoil As human food the product
cannot be SAID to be better than butter for
the reason that it contains less fat and
more water The slight increase in nitro
SenouS constituents amounts to little from
this standpoint, as the same can be OBJ
tanned in much cheaper and better form
in milk.
Declined tn Omen Cosa