San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-09-21
Vegetable Fats Are True
Builders and Efficient
Kitchen Helps. "a
BUTTER is BEST
Contains a Vitamin and Is
One Of Most Appetizing
Foods Known.
By WINIFRED STUART GIBBS.
Food Specialist.

A gratifying sign of the times is an
ever-increasing tendency to apply com
mon sense to our dietary problems.
Popular interest in food and feeding is
80 great that we are learning to fit
one bit of nutrition information into
a broad program of rational feeding
This is notably true in regard to edi-
bic fats.
Not so long ago there was a strong
prejudice against margarine and other
manufactured fat products. Today we
know that each Of these play an i'm
portant part in food economics.
Now as to the use of fats in sum
mer.
Unquestionably fresh butter is the
best form of fat for children and in
valids and this is the season when it
is at its prime.
Manufacture Of Creamery Butter.
Cream, the richest and most vital
part of milk, is the product from
which butter is made:
Creamery butter is churned in sani-
tary creameries or manufacturing
plants especially equipped with all
modern machinery necessary for pas
teurizing, churning, working AMI
handling the butter under advantage
Gus temperatures and surroundings.
When cream is received at the
creamery, it is first carefully tested
graded and pasteurized; then it Is
churned at low temperature until the
butter of the cream gathers into golden
yellow granules about the size Of
grains of wheat or kernels of corn.
After washing these butter granules
in pure, cold water, small amount
of salt is added. Then, by further
working in the churn, the granules
are gathered into a mass, and excess
moisture that may have been retained
from the cream is expelled until a
certain required limit for making a
high quality product is reached.
Food Value Of Butter Fat.
In regard to the food value of but
ter fat Prof. E. V. McCollum of Johns
Hopkins University has this to say !:
Milk contains all the food ele-
ments which are essential for the
maintenance of the body in a state
of health, except iron, which must be
obtained from other foods. Milk is
especially valuable for its mineral
salts and particularly for the special
quality of its fat. This fat, known
as cream. and from which butter Is
made, is at once the most appetlZlns
of all food fats and is remarkable for
its content of one of the vitamins
known as fat soluble vitamin, or fat
soluble A.
This substance has been found by
Prof. Mellanby Of England and bJ
others to play very important role
in the development of the bones and
the body"
Relation Of Color to Food Value.
The natural color of butter is a
bright golden yellow. This golden ye,
low color comes from the green feed
which the cows eat. The pasture
grasses, soiling crops. green fodder
corn silage, carrots and other yellow
roots and tubers contain yellow pig
ments which the COW assimilates when
che consumes these feeds. These vel
low pigments become a part of her
blood and in the process Of milk secre-
ton they enter into the milk with the
milk fat. When this milk fat is
churned into butter, this natural gold
en- yellow color remains in the butter
Therefore. this rich, golden yellow
color is natures trademark" for but
ter