. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. THEORY OF CHUENIXG. 307 The reason that butter always does, and must, contain water is that the aqueous liquid present is finely divided, and assumes a spherical condition. It is impossible by pressure from the outside to remove small spheres from a homogeneous medium. It appears certain, from the experiments of Storch on the density of butter, that the density of the fat is the same as that of butter fat in the solid state; it is, therefore, solid in butter. This view
. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. THEORY OF CHUENIXG. 307 The reason that butter always does, and must, contain water is that the aqueous liquid present is finely divided, and assumes a spherical condition. It is impossible by pressure from the outside to remove small spheres from a homogeneous medium. It appears certain, from the experiments of Storch on the density of butter, that the density of the fat is the same as that of butter fat in the solid state; it is, therefore, solid in butter. This view is nearly universally accepted. With the recognition of the fact that butter is an approxi- mately homogeneous fatty substance, the reason for its change /â -. V\a. 40.âButter Worker. of consistency by alteration of temperature at once becomes apparent. To churn butter of the right consistency it is neces- sary that the fat in the cream shall be of that consistency. As pointed out by the author and !^. 0. Richmond, the fat in cream which has been warmed very slowly sobdifies. If the cream has been kept at a high temperatiu-e, as in summer, it is necessary to churn at a lower temperature than if the cream has been kept at a low temperature, as the effect on the consistency of the fat of cream of cooling for a long time at a fairly low temperature is the same as that of cooling for a shorter time at a lower tem- 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 Richmond, Henry Droop. London, C. Griffin & Company, Limited
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