260 Carotene and Vitamin-A Contents of butter-fat in cows
TABLE VII
Effect of clarification of butter-fats on their Reichert and Iodine values. The
table shows the changes observed during the clarification of the butter-fat
by heating at 50°C and 200°F in an air oven for half an hour.
Melted butter-fat (50°C) |
Clarified butter-fat (200°F) |
||||
No. of sample |
R.W. value (Mean of 2 values) |
I. N. (Mean of 2 values) |
No. of sample |
R.W. value (Mean of 2 values) |
I. N. (Mean of 2 values) |
1 |
26.8 |
34.6 |
1 |
26.8 |
34.5 |
2 |
25.6 |
35.8 |
2 |
25.8 |
35.4 |
3 |
26.8 |
34.6 |
3 |
26.8 |
34.3 |
4 |
27.4 |
34.8 |
4 |
27.7 |
34.7 |
5 |
26.3 |
35.2 |
5 |
26.1 |
35.6 |
6 |
27.2 |
34.8 |
6 |
27.3 |
34.5 |
7 |
26.8 |
34.8 |
7 |
26.7 |
34.4 |
8 |
26.6 |
34.7 |
8 |
26.8 |
34.8 |
9 |
26.8 |
34.1 |
9 |
26.8 |
34.5 |
10 |
27.9 |
33.4 |
10 |
27.8 |
33.8 |
TABLE VIII
Effect of storage on the Reichert and Iodine values of butter-fats. They were
kept in sterilised bottles sealed with paraffin wax.
Name of sample |
Values for fresh |
Values for stored sample |
||||||||
R.W. |
I. N. |
R. W. (Months) |
I. N. (Months) |
|||||||
(Mean of 2 values) |
(Mean of 2 values) |
1 |
2 |
6 |
12 |
1 |
2 |
6 |
12 |
|
1 |
24.2 |
37.6 |
24.4 |
24.4 |
24.1 |
23.6 |
37.8 |
37.9 |
38.2 |
39.8 |
2 |
25.6 |
36.2 |
25.5 |
25.2 |
25.5 |
24.4 |
36.2 |
36.6 |
36.2 |
38.3 |
3 |
27.8 |
33.8 |
27.6 |
26.8 |
25.8 |
23.2 |
33.8 |
35.2 |
36.6 |
37.4 |
4 |
27.8 |
33.9 |
27.7 |
27.6 |
27.9 |
26.8 |
33.3 |
33.3 |
33.2 |
34.7 |
5 |
29.9 |
32.5 |
29.8 |
29.4 |
28.8 |
27.2 |
32.4 |
32.6 |
33.2 |
34.6 |
III—EFFECT OF FEEDING RED PALM OIL ON THE CHARACTERISTICS OF BUTTER
For this purpose, a healthy cow of the same breed as in experiment I
was used. Its body-weight was about 600 lb. and was four years old. The
period of lactation was two months and average milk-yield at the time of the