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Preparing Samples of Butter for Analysis

University of California, Davis, California

ABSTRACT

Preparing samples of butter for analysis is very slow and tedious work mainly because the butter must be softened and thoroughly mixed. The physical and chemical characteristics of butter are such that it is difficult to hasten the softening without causing part of the sample to melt. When melting occurs there are even greater difficulties of properly mixing the sample to a uniform composition. These difficulties are apparent to the carefully trained technician, and usually the proper precautions are taken to avoid serious errors in the preparation of the sample. There are, however, many buttermakers who analyze each churning and technicians who try to speed up their work, that do not avoid melting of the sample around the edges. In such cases more time and care in mixing the sample is necessary in order to produce a sample of uniform composition. In their haste, these analysts may not use the proper precautions to produce a uniformly mixed sample.