CHURNING 283 



The viscosity is frequently also brought about, or intensified, 

 by abnormal fermentations which break down a portion of the 

 proteids. Excessively low temperature and churning the cream 

 sweet, are additional conditions which tend toward churning 

 difficulties by intensifying the viscosity and the resulting froth- 

 ing in the churn. 



The viscosity may be materially reduced by properly ripen- 

 ing the cream and by raising the churning temperature, also 

 by adding a small amount of salt to the cream. 



Churning Temperature. The churning temperature is one 

 of the most important factors governing the churnability of the 

 cream. Other conditions being the same, and within reason- 

 able limits, the higher the churning temperature, the more rapidly, 

 do the butter granules form' and the shorter is the churning pro- 

 cess; the lower the temperature the more time is required to com- 

 plete the churning. 



Excessively high churning temperatures are very undesirable, 

 because they are injurious to the texture and quality of the but- 

 ter. Butter made under such conditions is prone to have a 

 greasy texture and a poor, weak, slushy and leaky body. Such, 

 butter does not stand up well on the market and readily develops 

 off-flavors. This is especially true with cream with a relatively 

 high per cent of fat. Cream with a low fat content can be 

 churned at relatively higher temperatures without danger of 

 serious injury to the body of the butter. High churning tem- 

 peratures are also prone to cause overchurning. The fat globules 

 unite so rapidly that the churn usually is not stopped soon 

 enough, so that the coalescence has gone far beyond the granular 

 stage, large lumps of butter having been formed. Churning at 

 too high temperatures further causes excessive loss of fat in the 

 buttermilk. This is due to the great rapidity with which the 

 large globules coalesce and the shortness of the churning period, 

 giving the small globules insufficient opportunity to become 

 properly incorporated in the butter granules. 



High churning temperatures in early summer, when the 

 butterfat naturally has a low melting point, and is relatively soft 

 because of access of the cows to green pasture, tends to produce 

 butter high in moisture and there is danger of violating the 16 



