Size and Character of Fat Globules. 



145 



the clinrn. This will be found to correspond to a 

 motion of the particles of cream of about 700 feet per 

 minute. 



The quality of the glohules of fat. — The quality of 

 the globules of fat, both as to their size and char- 



Fig. 17. Sqixai-e box power cliiirii. 



acter, bears an important part in the phenomena 

 of churning. So far as the hardness or softness of 

 the fats are concerned, this has already been treated 

 of under the effect of temperature; but temperature 

 is not the only influence which causes variation in 

 J 



