350 WORKING THE BUTTER 



amount of butter which any given churn will properly work, 

 is dependent on a variety of factors: 



Churns in which the butter is brought up on the workers 

 in several installments (Simplex) with each revolution of the 

 churn, can take care of more butter, without overloading the 

 workers, than churns in which the butter is deposited on the 

 workers in one mass. Workers that are deeply corrugated and 

 are placed a considerable distance apart, will work more butter 

 than workers with shallow corrugations and which are set 

 close together. In the case of too great a space between 

 workers, however, it is difficult to work small churnings satis- 

 factorily. High-speed workers will handle more butter than 

 low-speed workers. Too low a speed of the workers makes 

 moisture control difficult and tends toward leaky butter. In the 

 case of hard butter, a slow speed causes excessive expulsion of 

 water. Excessive speed of the workers causes rapid incorpora- 

 tion of moisture and makes expulsion of water more difficult. 

 Wide workers can take care of more butter than narrow workers, 

 in the latter case the butter is prone to fall over the workers and 

 to miss being worked. Soft butter increases, while hard butter 

 decreases, the capacity of the workers. 



Overloading the churn often causes the butter to be 

 crowded toward the ends of the churn. More butter being 

 loaded on the workers than they are able to work through, 

 causes the butter to pile up ; it presses against the ends of the 

 churn. The uneven surface of the ends, magnified by the 

 projecting bolt heads and the sunk-in spy glasses, makes part 

 of the butter stick to the ends and to be carried around by 

 the revolving drum without going through the workers, all 

 the butter does not get the same amount of working, there is 

 uneveness of moisture, salt and brine distribution, and the 

 butter usually becomes mottled. 



In order to avoid the objectionable consequences of this con- 

 dition, the buttermaker may stop the churn and turn the but- 

 ter which piled up at the ends toward the center. This prac- 

 tice minimizes the resulting defects, but it is laborious, time- 

 consuming and fails to remove the cause of the trouble. 



The tendency of the butter to crowd toward the ends of 



