304 CHURNING 



order to make them suitable to prevailing conditions of breed 

 season of year, feed and market demands. These figures may 

 prove serviceable, however, to the beginner. 



Analine butter colors are much more intensive in their color- 

 ing properties than annatto butter color. Hence when using 

 the now certified and permissible analine colors, the amount re- 

 quired is very much less than above indicated in the case of 

 annatto color. 



As a matter of principle the use of artificial butter color, 

 though sanctioned by tradition and by law, should be limited 

 to the minimum needed to satisfy the trade. The demand of 

 the trade for a highly colored butter is overestimated by the 

 average buttermaker and much butter is colored to a deeper 

 shade than necessary or desirable. The present tendency of 

 the butter trade is for a lighter colored butter. 



The best time to add the butter color is after the cream 

 has been transferred to the churn and before the churn is 

 closed. If this has not been done, as is frequently the case due 

 to an oversight, it may be added to and mixed with the salt just 

 before working. It is then worked into the butter and dis- 

 tributed when the salt is worked in. This practice cannot be 

 recommended for general use, owing to the difficulty of work- 

 ing the butter sufficiently to effect a complete and uniform dis- 

 tribution of the color without overworking the butter. It 

 should be resorted to only in emergencies. The butter color 

 when added in this way should be mixed with the dry salt; 

 being an oily emulsion it does not mix well with water or 

 wet salt. 



Gas in the Churn. During the first five minutes of churn- 

 ing considerable pressure develops in the churn. This is caused 

 by the expulsion of gases from the cream and the consequent 

 expansion of the air. This pressure has a slight tendency to 

 minimize the agitation of the cream and to cause excessive 

 leakage of cream. It is advisable, therefore, to open the vent 

 of the churn once or twice during the first five minutes of 

 churning to release this pressure. 



Stopping the Churn. Under normal conditions the churn- 

 ing* is completed and the churn is stopped, when the butter has 



