Principles and practice of butter-making . Fig. 97.—Butter sample, per cent water. Fig. 98.—Butter sample, per cent Fig. 99.—Butter sample, per cent water; leaky, 2 per cent brine. Microscopical views showing condition of water in butter. Fig. 97 shows thatthe water has been incorporated in the form of very minute particles. Storchfound from nine million to sixteen million water particles per cubic butter appears dry and a little dull. Fig. 98 shows the water incor-porated in medium-small particles. There were on an average three and three-fifths million
Principles and practice of butter-making . Fig. 97.—Butter sample, per cent water. Fig. 98.—Butter sample, per cent Fig. 99.—Butter sample, per cent water; leaky, 2 per cent brine. Microscopical views showing condition of water in butter. Fig. 97 shows thatthe water has been incorporated in the form of very minute particles. Storchfound from nine million to sixteen million water particles per cubic butter appears dry and a little dull. Fig. 98 shows the water incor-porated in medium-small particles. There were on an average three and three-fifths millions of water particles per cubic millimeter in such butter. Fig. 99shows condition of water in leaky butter. Storch found about two and one-half million water particles per cubic millimeter in butter having such a body.(Views by Storch.) 258 CHURNING AND WASHING BUTTER perature should be low. If the temperature of the wash-wateris high, and the butter is washed excessively, it will contain toomuch moisture when it is finished, and is likely to be washed with water at a low temperature the butter will notincorporate so
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