278 



CHURNING 



Classification of Essential Conditions Influencing the 

 Churnability of Cream 



I Chemical [Breed 



composi- J Period of 



tion of 1 lactation 



butterfat [Feed 



Temperature f Churning temperature 

 of butter- <! Time held at churning 

 fat [ temperature 



Breed fLocality 



Period of -{Season of 

 lactation year 



Agitation 



[Fullness of 

 J churn 

 ] Speed of 

 churn 



Viscosity of [Period of 

 cream < lactation 



[Acidity 

 Richness of cream 



Chemical 

 composi- 

 tion of 

 butterfat 



Melting point 



Size of fat [Breed 

 globules -{ Period of 

 [ lactation 



[Breed [Locality 



! Period of -/Season of 

 lactation [ year 



Agitation 



[Fullness of 



churn 

 1 Speed of 



churn 



Viscosity of [Period of 

 cream -| lactation 



I Acidity 

 Richness of cream 



