ii BUTTER 133 



the single globules of fat in the butter, a very thin preparation 

 should be made, and the outermost edge examined under the 

 microscope, preferably with a dark-field illumination. Even then 

 it is very difficult to distinguish the separate fat globules. 



Whilst the appearance and consistency of the butter are due 

 principally to the number and size of the minute drops of liquid 

 which it contains, there are still other factors that contribute to 

 these. For example, certain foods, insufficient cooling, &c., can 

 cause the butter to be soft and greasy, whilst the mechanical 



FIG. 55. 1 : 400. Bcarthel photo. Microphotograph of "Clear " Butter. 



processes of churning and working also exercise a considerable 

 influence. 



The chemical composition of butter is variable according to 

 whether it is made from sweet or sour cream, and whether it is 

 salted or not. According to Fleischmann, the chief sorts of 

 butter have the following average composition : 



From sweet From ripened 



cream, unsalted. cream, salted. 



Water 15'00 per cent. 12-50 per cent. 



Fat 8375 ,, 84-60 ,, 



Protein 0'53 ,, 0'48 ,, 



Other organic substances .. 0'60 ,, 0'42 ,, 



Ash ( + salt) 0-12 ., 2-00 



100-00 100-00 



