THE BUTTER INDUSTRY 11 



Chapter X 



CHURNING 



Object Philosophy of churning Milk and cream an emulsion Surface 

 tension Absorption Viscosity Why cream thickens in churn 

 Why butter "breaks" suddenly Solidification and coalescence of fat 

 globules Conditions affecting churnability of cream Size of fat 

 globules Chemical properties of butterfat Viscosity of cream 

 Churning temperature Time of holding at churning temperature 

 Richness of cream Acidity of cream Nature and amount of agita- 

 tion Speed of churn Amount of cream in churn Preparation of 

 chum Sticky churns Straining the cream Addition of butter color 

 Gas in churn When to stop the churn Clnirning difficulties. 



Pages 265-310 



Chapter XI 



WASHING, SALTING AND WORKING 



Purpose Drawing-off buttermilk Addition of water Temperature of 

 wash water Effect on moisture content of butter Overchurning in 

 washwater Regulating temperature of washwater Purity of wash- 

 water Salting Purpose Amount of salt Methods of salting Dry 

 salting Wet salting Brine salting Types of salt Quality and bac- 

 teriological and chemical purity of salt Solubility of butter salts 

 Condition of salt as affected by storage Effect of salt on keeping 

 quality, disease germs and moisture content of butter Working 

 Purpose Butterworkers Overloading the churn Manner and 

 amount of working Effect of working on body, color and moisture 

 content of butter Effect of working on flavor and keeping quality of 

 butter Pages 310-363 



Chapter XII 



PACKING BUTTER 



Variety of packages Preparation of tubs, boxes, cubes and firkins Prepa- 

 ration of liners, circles and wrappers Tin cans Packing tubs, boxes, 

 cubes and tins Butter prints Packing farm butter Packing for par- 

 cel post shipments Packing for exhibits and scoring contests Loss 

 of moisture in packing Cost of packing Packing butter for U. S. 

 Navy Pages 363-394 



Chapter XIII 



THE OVERRUN 



Definition Importance Theoretical overrun Actual overrun Condi- 

 tions affecting actual overrun Composition of butter Accuracy of 

 weights and tests of cream Mechanical losses Examples of overruns 

 in whole milk creamery and in farm separator creamery Unavoidable 

 discrepancies in weights and tests that affect overrun Pages 394-412 



