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Preparation of Milk Fat.¹ III. Properties of Butteroils Prepared by the Use of Surface Active Agents^,2

Dairy Husbandry Department, Pennsylvania Agricultural Experiment Station, State College

ABSTRACT

By use of an appropriate surface active agent (Tergitol 7, Aerosol OT, or a butylamine — butyl alcohol reagent) to de-emulsify cream, a butteroil can be prepared which is practically identical to butteroil obtained from butter. Determination of conventional fat constants revealed that the only significant difference between such oils concerns their phospholipid content. Even exhaustive washing of butteroil from churned cream failed to give a lecithin value as low as the unwashed samples made with Aerosol OT or Tergitol 7. The presence of surface-active agents in butteroil was detected in concentrations as low as 0.01 per cent by drop number determinations. This determination might be employed appropriately to reveal contamination of an oil with such agents.

¹ The research reported in this series of papers relates to U. S. Patent No. 2, 617, 731.

² Authorized for publication November 1, 1952 as paper No. 1766 in the Journal Series of The Pennsylvania Agricultural Experiment Station.

³ Present address: Division of Dairy Husbandry, University of Minnesota, St. Paul, Minn.