The ranch. [volume] (Seattle, Wash.) 1902-1914, 1906-02-15

consists of "mucoid substances" with
known facts; but it appears very high
w probable that there is a layer, the
composition of which is for the pres
ent purpose immaterial, round each TAT
globule. AS it is improbable that this
LAYER is elastic, the effect of the I'M
pact of one fat globule on another Will
he to squeeze out the layers between
them. and bring the globuleS within
the sphere of each others attraction.
Tn this way nuclei will be formed,
which will. on continued churnlng, IN
crease in size; as the nuclei get larger
and larger, the resistance, owing to
fluid friction on their surfaces, Will
gradually bear a smaller and smaller
proportion to the force tending to bring
them to the surface, and, at given
moment. the butter will come" This
theory is in accord with all the known
facts By microscopical examination
of cream during churning the forma-
tion of nuclei of irregularly shaped
masses of fat globules is noticed. AS
an irregular mass will occupy great
err apparent volume than sphere
the transformation of spherical glop-
ules into irregular nuclei should De
attended with the thicken1ng 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 de
crease in thickness this decrease IN
thickness of the cream should take
place later than the increase men
toned 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 are brought stlll
closer to each other, and the butter
is formed into 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
medium which, though solid, is stll
viscous, they are by surface energy
transformed into spheres. The micro
scopical examination of butter shows
a number of spherical globules OF
aqueous LIQUID in nearly homogen-
eous medium, consisting OF fat; there
are, however, many fat globules leIt'
which, by careful examination Win
little light chest by dark stage IL
lumination), can be made out. Inc
whole of the globules usually seen'
which are of all sizes, consist OF aque-
Gus liquid; in many cases where the
globules are of sufficient size Tor the
surface energy to become small, they
cease to be spherical
The reason that butter always does,
and must, contain water is chat the
aqueous liquid present is finely d1-
vided, and assumes spherical con-
dition. 1t is impossible by pressure
from the outside to remove small
spheres from a homogeneous medium.
1t appears certain, from the expert
ments of Storch on the density or
butter, that the density OF the tat is
the same as that of butter fat IN the
solid state. 1t is, therefore, solid IN
butter. This view is nearly unlver-
sally accepted. Vieth however, holds
that it is liquid, because all the glob-
ules which are visible are spherical;
it appears probable that he has over
looked the fact only recently pointed
out by Storch, that all the globules
visible by the usual microscopical ex-
aminations are water globules.
With the recognition of the fact that
butter is an approximately homogene-
Gus fatty substance, the reason for its
change of consistency of alteration of
temperature at once becomes appar-
ent. To churn butter of the right con-
sistency it is necessary that the fat
in the cream shall be Of that consist
ency. AS pointed out in Appendix A,
the fat in cream which has been
warmed very slowly solidifies. II the
cream has been kept at high tenn
perature, as in summer, it is neces-
sary to churn at lower tempera-
ture than if the cream has been
kept at lower temperature, as the
effect on the consistency of the fat