CHURNING 293 



Nature and Amount of Agitation. In order to facilitate 

 the bringing together and adhering to each other of the fat 

 globules, they must be subjected to agitation and concussion. 

 This is accomplished in the churn. While there is a great 

 variety of churns on the market, the entire assortment of churns 

 may be grouped into two principal classes, namely churns in 



Fig*. 46. Perfection Dreadnatig-ht 

 Courtesy of J. G. Cherry Co. 



which the cream is agitated by means of an internal agitator, 

 and churns in which the agitation is brought about by the 

 motion of the churn itself. 



The first class, the churns with agitators, represents the 

 older styles of churns. The old dash churn is a typical repre- 

 sentative of this principle. The agitator may have an up-and- 

 down motion or it may revolve in the churn like a paddle 

 wheel. Churning by the use of the dash churn is a laborious 

 task, the amount of concussion produced for the energy ex- 

 pended is comparatively low. Another objection to this type, 

 of churn is that all the butterfat does not churn out simultane- 

 ously, considerable time elapses between the first appearance 

 of the butter granules and the completion of the churning, and 

 the stirring motion of the agitator or paddles has a tendency 

 to partly destroy the grain of the first granules formed, mak- 

 ing butter of a poor texture. Furthermore, the dash churns are 

 not conducive to maximum exhaustiveness of churning and 

 usually cause a relatively great loss of fat in the buttermilk. 



The second group of churns, the churns in which the agi- 

 tation is brought about by the motion of the churn itself, repre- 



