Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 148.—Butter sample, water. Fig. 149.—Butter sample, Fig. 150.—Butter sample, water; leaky, 2% brine. Microscopical views showing condition of water in butter. Fig. 148 shows thatthe water has been incorporated in the form of very minute found from nine million to sixteen million water particles percubic millimeter. Such butter appears dry and a little du
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 148.—Butter sample, water. Fig. 149.—Butter sample, Fig. 150.—Butter sample, water; leaky, 2% brine. Microscopical views showing condition of water in butter. Fig. 148 shows thatthe water has been incorporated in the form of very minute found from nine million to sixteen million water particles percubic millimeter. Such butter appears dry and a little dull. Fig. 149shows the water incorporated in medium-small particles. There wason an average three and three-fifths millions of water particles per cubicmillimeter in such butter. Fig. 150 shows condition of water in leakybutter. Storch found about two and one-half million water particlesper cubic millimeter in butter having such a body. (Views byStorch.) CHURNING AND WASflING BUTTER. 243 incorporate in excess^ will, as a rule, be expressed during theworking of the butter—a result due to its firmness. If the attempt is made to incorporate water by workingthe butter in water after the salt has been added, while thebutter is in a hard, granular condition, it will
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