10 



THE BOOK OF BUTTER 



The fat in butter is simply a collection of milk-fat 

 globules. They vary in diameter from .0016 to .01 mm.,^ 

 the average being about .0058 mm. This means that 

 the average fat globule in milk from which butter is made 

 is so small that it would require approximately 44,000 to 

 extend an inch. The size of milk globules may vary under 

 different conditions. According to Shaw and Eckles,^ 

 the relative size of fat globules in milk from different 

 breeds vary between the following figures : 



Bbbed 



Holstein 

 Jer.sey 



Size of Smalij 

 Globules 



42.3° to 

 91.6 to- 



Size of Laros 

 Globules 



299 

 741 



' Arbitrary comparative number. 



These investigators ' show that the globules of the first 

 milk and of strippings vary in size from 139 to 215, and also 

 that from milking to milking there is more or less variation. 



The following table '' shows the coefficients of butter : 



Table V 



1 Fleischmann, W., Tlie Book of the Dairy, p. 19, 1896! 



2 Shaw, R. H., and Eckles, C. H., A Chemical and Physical 

 Study of the Large and Small Fat Globules in Cow's Milk, U. S. 

 Dept. Agri. B. A. 1., Bui. Ill, p. 15, 1909. 



' Eckles, C. H., and Shaw, R. H., Variations in the Composi- 

 tion and Properties of Milk from the Individual Cow, U. S. Dept. 

 Agri. B. A. I., Bui. 157, p. 16, 1913. 



* Leach, A. B., Food Inspection, p. 508, 1913. 



