The Copper Content of Butter Made by a Continuous Method

The Cu content of freshly drawn milk has been determined by several investigators. The values reported vary from 0.06 to 0.80 ppm. Differences in technique possibly account for some of the differences in results reported. Some studies (12, 4) have been made of the Cu content of butter but none have been reported on the Cu content of butter made by one of the newer continuous processes developed in this country. It was for the purpose of obtaining such information that this study 3 was made. An attempt also was made to determine whether the Cu is associated with the fat or non-fatty portions of the butter.