292 CHURNING 



ture during the process of working. There being less buttermilk 

 from rich cream, there is less loss of fat than from thin cream. 

 The above advantages hold good only with cream of reasonable 

 richness. Cream excessively high in butterfat, such as cream test- 

 ing 35 per cent and over, may stick to the sides of the churn and 

 fail to be agitated when the churn revolves. Such cream, espe- 



Fig-. 44. Dairy size Victor combined n g , 45. Minnetonna Home butter 

 churn and worker maker 



Courtesy Creamery Package Mfg. Co. Courtesy Davis-Watkins Dairymen's 



Mfg. Co. 



daily when churned at a relatively high temperature, is prone to 

 produce butter with a greasy body and containing excessive 

 buttermilk, which it is difficult to remove. Cream with a low 

 fat content can be churned at a higher temperature without 

 injury to the quality of the butter than cream rich in fat. The 

 most suitable richness of cream for churning lies within the 

 range of 30 to 33 per cent fat. 



Acidity of Cream. Sour cream churns more rapidly and 

 more exhaustively than sweet cream. This is chiefly due to 

 the reduced viscosity in the sour cream. Sweet cream is natu- 

 rally viscous and this viscosity lessens the concussion to which 

 the fat globules are subjected and hinders the globules from 

 striking each other with sufficient force to coalesce. Sour cream 

 has lost much of its viscosity and is granular in body, the acid 

 having changed the physical make-up of the proteids and the 

 mechanical properties of the cream. Excessive loss of fat by 

 sweet-cream churning may be avoided by lowering the churn- 

 ing temperature. 



