538 



COMPOSITION AND PROPERTIES OF BUTTER 



the large fat globules contain more of both the volatile acids and 

 the olein than the small fat globules. On the other hand, Siedel 

 and Shaw and Eckles found no difference in the chemical com- 

 position of the large and small fat globules of the same milk. 

 Hunziker's results agree with the findings of the last four in- 

 vestigators as shown in the Table 75. 



These findings suggest that the softer butter with the higher 

 moisture content, resulting from the large-globule cream is not 

 due to a lower melting point of the fat in these globules, but is 

 largely due to physical or mechanical influences. The forces 

 overcoming the surface tension are greater in the larger 

 globules, causing them to lose their equilibrium and to collapse 

 more readily, and yielding a butter with a softer body which is 

 more miscible with water and which retains water more read- 

 ily than the firmer butter, which results from the smaller fat 

 globules. 



Table 75. Chemical Composition of Butter Fat from Cream 



with Large Average Globules and from Cream with 



Small Average Globules. 



The Water, Moisture Control. The water in butter rep- 

 resents quantitatively the largest non-fatty constituent of butter. 

 Under normal conditions of manufacture the water content in 

 finished butter ranges about from 12 to 16 per cent. In very 

 abnormal cases butter has been found to contain less than ten 



