. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 536 Composition and Properties of Butter size of the fat globules gradually decreases and is smallest shortly before the cows go dry. See also Chapter X on Churning. The relative size of the fat globules exerts a marked in- fluence on the mechanical firmness of the butterfat and butter, and, therefore, on the moisture content of the resulting butter. Butter made from relatively large fat globules is much softer, churns much easier and more rapidly and contains more moist- ure than butte
. The butter industry, prepared for the use of creameries, dairy students and pure food departments. Butter. 536 Composition and Properties of Butter size of the fat globules gradually decreases and is smallest shortly before the cows go dry. See also Chapter X on Churning. The relative size of the fat globules exerts a marked in- fluence on the mechanical firmness of the butterfat and butter, and, therefore, on the moisture content of the resulting butter. Butter made from relatively large fat globules is much softer, churns much easier and more rapidly and contains more moist- ure than butter made from relatively small globules. This is Relative Size of the Smallest and Largest Globules Observed o. Tig. 84 Volume—.5236 cutoic microns Volume— cubic microns Diameter—1 micron Diameter— microns clearly shown by the results of Hunziker^, who, by centrifugal separation, produced different lots of cream from the same milk, containing average large globules ( cubic microns) and average small globules ( cubic microns). Sixteen churnings were made from each type of cream. The churning conditions, as to temperature of cream, time held, amount of cream, richness of cream, acidity of cream, etc., were the same for all churnings. The results are shown in the following table: The small-globule cream churned with difficulty, the butter required over twice as much time to "break" as the large-globule cream, and it formed round, hard, smooth granules, which did not pack read- ily, and made a very firm and crumbly butter. The large-globule Hunziker, Mills and Spitzer, Purdue Bulletin 159, Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hunziker, Otto Frederick, b. 1873. La Grange, Ill. , The author
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectbutter, bookyear1920
