Publisher's Synopsis
Excerpt from On the Composition of Dutch Butter
This renders a description of them here super?uous, and I can at once proceed with the result of the full examination as made by me.
Enquiries as to the variation in the composition of butter date from recent times, and find their origin in the search for a method to distinguish butter from other fats. After margarine had entered the field there came an opening for dishonest traders to adulterate on a large scale; and the great similarity in appearance, taste and smell between such like substitutes and genuine butter soon rendered the aid of science indispensable in distinguishing the true products from the false.
Butter is distinguished from other animal fats by a high percentage of volatiles and a comparatively low percentage of insoluble non-volatile fatty acids.
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