CHAPTER IX 

 FROM CHURN TO PACKAGE 



THE processes from churn to package include churning, 

 washing, salting, working, and packing. These procedures 

 are the part over which the butter-maker has direct con- 

 trol. If the milk is separated on the farms, the creamery 

 operator has no power to superintend the process. All 

 that he can do is to exert his influence for more carefulness 

 in the supervision of the care of the milk and cream before 

 it reaches the creamery. The proper care of the raw 

 material on the farm is far more important in the pro- 

 duction of the desirable flavor in butter than pasteuriza- 

 tion and cream ripening, which are conducted in the 

 creamery. It is apparent, then, that the butter-maker 

 is more directly responsible for that part of the manu- 

 facture of butter that takes place from the time the 

 cream runs into the churn until it is in the packages than 

 for the flavor of the product. 



HISTORY OF CHURNING 



Churning is the process of collecting the fat in milk 

 or cream by agitation, to such an extent that the serum 

 may readily be drawn from it. 



93. Simple churns. The first churns consisted of 

 animal skins. They were suspended from a tree or build- 

 ing and swung against these objects to cause agitation. It 

 is said that the Arabs were the first people to apply other 



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