. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Dairy products. THEORY OF CHURNING. 431 known facts. By microscopical examination of cream during churning the formation of nuclei of irregularly shaped masses of fat globules is noticed. As an irregular mass will occupy a greater apparent volume than a sphere, the transformation of spherical globules into irregular nuclei should be attended with thickening of the cream, which is in accord with the facts ; as the nuclei increase in size, the layer condensed by surface energy round them will rapidly
. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Dairy products. THEORY OF CHURNING. 431 known facts. By microscopical examination of cream during churning the formation of nuclei of irregularly shaped masses of fat globules is noticed. As an irregular mass will occupy a greater apparent volume than a sphere, the transformation of spherical globules into irregular nuclei should be attended with thickening of the cream, which is in accord with the facts ; as the nuclei increase in size, the layer condensed by surface energy round them will rapidly become less, so that the cream will gradually decrease in thickness ; this decrease in thickness of the cream should take place later than the increase mentioned above, which is also the case. When the butter is taken from the churn it is in fine grains which are the nuclei referred to. On working, the fat globules. Fig. 50.—Butter Worker. are brought still closer to each other, and the butter is formed into a nearly homogeneous mass ; small amounts of liquid are, however, left distributed throughout the mass, and as these liquid globules are very small and contained in a medium which, though solid, is still viscous, they are by surface energy trans- formed into spheres. The microscopical examination of butter shows a number of spherical globules of aqueous liquid in a nearly homogeneous medium consisting of fat; there are, how- ever, many fat globules left, which, by careful examination with little light (best by dark stage illumination), can be made out. The whole of the globules usually seen, which are of all sizes,. 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 : Charles Griffin & co. , ltd.
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Keywords: ., bookcentury1900, bookdecade1920, bookpublisherlondo, bookyear1920
