Butter structure

Diagram of Butter Structure

It should now be obvious from the discussions regarding the background science of churning and the crystallization processes that the structure of butter is quite complicated. The size and extent of crystal networks both within the globules and within the non-globular phases is controlled to a large extent by milkfat's variable composition and by the aging process. The extent of globular versus non-globular fat is controlled to a large extent also by the amount of physical working applied to the butter post-churning.