the place of the best grades of butter is renovated, or process,
butter. This is obtained by purifying butter that is dirty and rancid
and that contains all sorts of foreign material and then rechurning it
with fresh cream or milk. The purifying process consists in melting the
butter, removing the scum from the top, as well as the buttermilk,
brine, and foreign materials that settle, and then blowing air through
the fat to remove any odors that it might contain. Butter that is thus
purified is replaced on the market, but in some states the authorities
have seen fit to restrict its sale. While such restrictions are without
doubt justifiable, it is possible to buy butter that is more
objectionable than renovated, or process, butter, but that has no
restriction on it.

17. METHOD OF TESTING BUTTER SUBSTITUTES.--Very often oleomargarine and
process butter bear such a close resemblance to genuine butter that it
is almost impossible to detect the difference. However, there is a
simple test by which these substitutes can always be distinguished from
butter, and this should be applied whenever there is any doubt about the
matter. To make this test, place the fat in a tablespoon or a small dish
and heat it directly over the flame until it boils, stirring it
occasionally to assist in the melting. If it is oleomargarine or process
butter, it will sputter noisily and take on a curdled appearance;
whereas, if it is butter, it will melt and even boil without sputtering
although it foams to a certain extent.

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CHEESE

CHARACTERISTICS AND CARE OF CHEESE