Abstract

Butterfat has always been highly valued as a food and much attention has been given to its conservation. The common methods of preserving it have been by the production of and storage of butter, or of the fat from which the other milk constituents have been removed. The problems of preservation of butter or butterfat for any great period of time are mainly related to spontaneous chemical reactions with the oxygen of the atmosphere and to enzymic spoilage and bacterial growth. Dry butterfat in a variety of forms has long been an article of commerce. Butteroil or milk oil are the terms applied in the United States to the milk fat which romains after the curd and water have been removed from butter. Various other terms are in common use in other countries, Australia, dehydrated butter (this term is not strictly correct, as dehydration implies only the removal of water); England, clarified butter; Egypt, samna or masli; France, beurre fondu; Germany, Butter schmelz, floss Butter, geschmolzene Butter, Kuhschmelz, Rind schmelz: Indis, ghee; Iran, Roghan and Switzerland, eingesottene Butter.

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