126 THE BOOK OF BUTTER 



Wizard, which was invented by Valerius, 1 was placed on 

 the market in 1917. Fig. 45 shows the Wizard churn. 

 A few other combined churn and worker machines, such 

 as The Dairy Queen and the Squeezer, have been on the 

 market. According to Alvord, 2 patents have been issued 

 for new churns by the United States Patent Office at the 

 rate of one every ten or twelve days for the last seventy 

 years. This includes all sizes of churns. Such has been 

 the interest in improving the churning process. 



FACTORS IN THE CHURNING QUALITY OF CREAM 



These factors are usually more easily controlled in the 

 creamery than in the dairy, which accounts for less diffi- 

 culty being experienced in creamery practice. 



95. Temperature is the most important factor in- 

 fluencing the churning process. The milk-fat globules 

 should be sufficiently warm to cohere, but, on the other 

 hand, the temperature should not be so high as to cause 

 greasy butter, increased loss of milk-fat in the buttermilk, 

 or the incorporation of too much buttermilk. 



If the temperature is too low, the cream will whip instead 

 of churn. In such case, a part of the cream should be 

 removed from the churn and warmed sufficiently to raise 

 the entire churning to the proper temperature. Occa- 

 sionally warm water may be added ; however, it is likely 

 to melt some of the fat and it dilutes the buttermilk. 

 In the hand churn, with well-ripened cream testing 30 to 

 40 per cent milk-fat, the temperature should be 56 to 

 62 F. In the creamery churn, the temperature should 



1 Valerius, T. L., Letter to author by the Creamery Package 

 Mfg. Co., 1917. 



2 Alvord, Henry E., The Butter Industry, U. S. Dept. Agr., 

 Year Book, p. 13, 1889. 



