“…Proportion of both liquid and solid fat phase is of outmost important to attain the state of plasticity and desired consistency (Keogh, 2006;Narine & Marangoni, 1999;Varnam & Sutherland, 1994). In churned product like butter, there are usually two fat phases, one continuous fat phase squeezed out from denuded globules during churning and working, and other globular fat phase consisting of intact fat globules (Heertje, Leunis, Van Zeyl, & Berends, 1987;Mortensen & Denmark, 2011) as could be seen in microscopic image (Fig. 21.3).…”