COMPOSITION AND PROPERTIES OF BUTTER 



537 



Table 74. Effect of Size of Average Fat Globules on Per Cent 

 Moisture in Butter 



cream churned rapidly, formed soft, irregular, ragged-edged 

 flakes, which packed readily and made a rather soft-bodied but- 

 ter. The milk from which the two kinds of cream were produced 

 came from cows of the same breed, of as nearly the same age 

 and the same stage of the period of lactation as possible. 



These results suggested that the difference in the firmness 

 of the butter may have been due to a difference in chemical 

 composition of the fat, between the large and the small fat 

 globules. Lemus 1 and Kluseman 2 claim that such a difference 

 does exist. Lemus found more volatile acid and less olein in the 

 small fat globules than in the large ones. Kluseman states that 



1 Lemus, Diss. Leipzig, 1902. 

 Kluseman, Diss. Leipzig, 1893. 



