THEORY OF CHUENIXG. 



307 



The reason that butter always does, and must, contain water 

 is that the aqueous liquid present is finely divided, and assumes 

 a spherical condition. It is impossible by pressure from the 

 outside to remove small spheres from a homogeneous 

 medium. 



It appears certain, from the experiments of Storch on the 

 density of butter, that the density of the fat is the same as that 

 of butter fat in the solid state ; it is, therefore, solid in butter. 

 This view is nearly universally accepted. 



With the recognition of the fact that butter is an approxi- 

 mately homogeneous fatty substance, the reason for its change 



/■- 



V\a. 40. — Butter Worker. 



of consistency by alteration of temperature at once becomes 

 apparent. To churn butter of the right consistency it is neces- 

 sary that the fat in the cream shall be of that consistency. As 

 pointed out by the author and !^. 0. Richmond, the fat in cream 

 which has been warmed very slowly sobdifies. If the cream has 

 been kept at a high temperatiu-e, as in summer, it is necessary 

 to churn at a lower temperature than if the cream has been 

 kept at a low temperature, as the effect on the consistency of the 

 fat of cream of cooling for a long time at a fairly low temperature 

 is the same as that of cooling for a shorter time at a lower tem- 

 perature. 



