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The Relationship between the Melting Time of Butterfat and its Melting Point

Departments of Agricultural Chemistry Research and Dairying. Oklahoma Agricultural Experiment Station, Stillwater, Okla.

ABSTRACT

A rapid and convenient method for the determination of the melting time of butterfat was described in a previous paper from this laboratory (1). Essentially, the method is to determine the time required for a 25 ml. sample of butterfat at an initial temperature of 0° C. to melt and form a clear liquid when placed in a temperature-controlled water bath at 45° C. The test supplemented with hardness determinations (2) was designed for studying the "standing up" quality of butterfat at moderately high temperatures,—a quality which, despite its general commercial importance, has not been subjected to accurate measurement.

Several modifications of the proposed method appear possible, and would, no doubt, prove advantageous for routine work in which application of the test is made to fats and oils other than butterfat. For example, the temperature at which the melting time is to be determined might be raised or lowered in accordance with the melting point of the fat under investigation.