WORKING THE BUTTER 349 



In order for the churn workers and shelves to perform 

 their work properly, to work all the butter alike, to distribute 

 the moisture and salt evenly and produce uniformity of color 

 in the butter, they must be correctly set, must be taut and free 

 from excessive slack. The distance between workers and be- 

 tween worker and shelf must be the same over their entire 



Fig 1 . 58. Two-roll workers with Fig*. 59. Four-roll workers Victor 



idlers, Dual churn churn 



Courtesy Creamery Package Mfg. Co. Courtesy Creamery Package Mfg. Co. 



length, the workers must be so set that, when in operation, 

 the ridges of one worker meet the grooves of the opposite 

 worker, and there must be sufficient freedom from slack or 

 looseness to insure permanency of this correct position of the 

 workers while in operation. Improperly set, maladjusted, loose 

 and slipping workers cause uneven working and this in turn 

 almost invariably causes mottles. 



Looseness or slipping of the workers is always due to a 

 faulty mechanical condition of the churn. It is caused either 

 by the rollershaft having worked loose in the end of the 

 worker, or by the rollershaft slipping in the gear wheel due 

 to a worn key, or to an excessively worn condition of the cogs 

 in the gear wheels. It is a part of the buttermaker's duty to 

 see to it that the churn and workers are constantly kept in 

 proper mechanical repair. 



Overloading the Churn. The author's observation among 

 creameries has been that it is one of the common tendencies 

 of the buttermaker to overload the churn. Similar experience 

 is related by Professor F. W. Bouska, 1 butter expert for the 

 American Association of Creamery Butter Manufacturers. The 



1 Eouska, Elgin Dairy Report, 1914, 



