Abstract

                                Butter is the substance containing practically the whole of the fat of the milk from which it is prepared, produced by the continual shaking or beating of cream or of the milk itself. When butter is freshly produced it consists of a nodular mass which is then worked in order to remove excess of water and make the whole a visibly homogeneous mass. With a view to find out the agencies responsible for increasing the rancidity of butter fat an experiment was conducted in the State Ghee Grading Laboratory, Madras.

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