FROM CHURN TO PACKAGE 135 



is small, a large proportion sticks to the sides of the 

 machine and thus agitation is diminished. 



101. Speed of churn. The greatest possible agitation 

 is desirable. Therefore, the churn must be speeded 

 carefully, not too slow nor too fast. Just before the 

 cream breaks, it is very thick and adheres to the walls of 

 the churn. At this stage, the speed should be lessened 

 when using a hand churn. If a power churn is employed, 

 the speed should be uniform and at the rate designated by 

 the manufacturers. 



102. Abnormal micro-organisms. Certain micro- 

 organisms, such as ropy milk bacteria and yeasts, prevent 

 the cohesion of the fat globules. Difficult churning is 

 the result. However, this is not an important cause of 

 difficult churning for it does not often occur. 



103. Steps in "from churn to package." The follow- 

 ing practices should be observed to secure a marketable 

 product : 



1. Have the temperature of the cream correct. (See 

 par. 9,5.) 



2. Place in hot water all the woodenware, such as ladles, 

 printer, and the like, that may come in contact with the 

 butter. In case some pieces of the woodenware are large, 

 it is necessary to run the hot water over them. The pur- 

 pose of this hot water is to fill the wood with moisture so 

 that the butter will not stick to it. After these utensils 

 have been soaked in hot water sufficiently long, they should 

 be placed in cold water or the water should be sprayed 

 over them. When the wood is warm, the butter soon 

 becomes greasy and sticky ; whereas, if it has been prop- 

 erly cooled, the body of the butter is not affected. Im- 

 properly prepared woodenware is often the cause of 

 greasy and smeary butter. 



