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Air in Butter

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

The presence of air in butter may have a definite relation to the quality of this product. The variableness of air in butter probably has a direct correlation to weight in making it into prints, for butter is cut into prints by volume.

According to Pickerill and Guthrie (2), the amount of air in butter averages approximately 4 per cent. This agrees with Rahn and Mohr (3), although the range given by Pickerill and Guthrie is wider, varying from 0.5 to 6.0 per cent in one table to 4 to 14.9 per cent in another in which the butter was older.

Recently the author has made several determinations of the amount of air in butter, in a study of the effect of working on the percentage of air. These data will be presented later in this article.

THE METHOD OF DETERMINING THE VOLUME OF AIR IN BUTTER

The amount of air, in the butter in this study, was determined in general by the method of Rahn and Mohr (3).