Science for beginners . om the cotton seed. One of the substituted fats iscalled neutral. Neutral is made from the leaf lard of hogsby rendering (trying out) the material at a very low tempera-ture and then expressing (pressing out) the liquid fat fromthe tissues. It is without odor and taste. Another sub-stituted fat is called oleo oil. This oil is expressed from thefat of cattle. These animal oils are prepared from animalswhich have been inspected by United States inspectors and PROCESSING FOOD 345 passed. They are prepared in a sanitary manner and arewholesome articles of food (Art. 405). C
Science for beginners . om the cotton seed. One of the substituted fats iscalled neutral. Neutral is made from the leaf lard of hogsby rendering (trying out) the material at a very low tempera-ture and then expressing (pressing out) the liquid fat fromthe tissues. It is without odor and taste. Another sub-stituted fat is called oleo oil. This oil is expressed from thefat of cattle. These animal oils are prepared from animalswhich have been inspected by United States inspectors and PROCESSING FOOD 345 passed. They are prepared in a sanitary manner and arewholesome articles of food (Art. 405). Cotton seed oilproducts (Art. 407) are sometimes used in butterine in addi-tion to the fats mentioned. Such amounts of these fats areused as will give with the butter fat a mixture resemblingtrue butter. The cream in the milk is ripened (Fig. 213 asfor the ordinary methods of churning. The proper amountsof neutral, oleo oil, and cotton seed oil product are then mixedwith the ripened cream and the mixture is churned ( Fig. 215.—Working oleomargarine. 214. The fats gather much as true butter gathers. Theyare removed from the milk and worked and salted as in the<?ase of butter (Fig. 215). Uncolored butterine is taxed *4ct. per lb. If the butterine is colored so that it resemblesbutter, an additional tax of 10 cts. per lb. is levied by theFederal government. Exercise 74.—The Foam Test for Butterine and ButterPlace a lump of butterine in a tablespoon and heat it over aflame until it melts (Fig. 216). Continue the heating, noticing the 346 FOOD—ITS USES AND PREPARATION absence of foam and sputtering. Now treat a lump of butter inlike manner and notice the foaming and sputtering which accom-pany the escape of water from the butter. By this test, it is easyto distinguish butterine and butter. If obtainable, test some reno-vated butter in the same manner. Renovated butter behaves in amanner similar to that of butterine. 400. Cheese.—Both cheese and butter have been used b
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