514 BUTTER 



with an adequate lowering of the churning temperature. There- 

 fore the tendency of spring and early summer butter to be leaky. 

 The incomplete chilling of the cream in early summer is in many 

 cases the result of an insufficient supply of cooling medium and 

 inadequate vat capacity to handle the great volume of cream 

 that arrives during the flush. 



Leaky butter may result at any other time of the year, 

 whenever the temperature of the cream before churning is not 

 low enough and the period of holding at this temperature is not 

 long enough to thoroughly chill the fat. 



Rich cream is more apt to make a leaky body than thin 

 cream, unless the rich cream is churned at a lower temperature. 

 If the cream of different churnings varies in per cent fat con- 

 siderably, it is more difficult to have successive churnings 

 of butter of good body and free from leakiness. The standard- 

 ization of each churning for fat greatly assists the buttermaker 

 in- his efforts to produce a perfect body, with reasonable 

 regularity. 



The tendency toward leakiness is intensified also by any agency 

 that is prone to mutilate or tear apart the body of the butter. 

 Churns that tear the butter during the working process are 

 more apt to yield a leaky butter than churns, the workers of 

 which squeeze it. The tearing and chopping of the butter during 

 the working disturb the texture and tend to liberate some of 

 the otherwise firmly held water droplets. 



Summary on Prevention of Leaky Butter. When the butter- 

 maker is troubled with leaky butter he should pay attention to 

 the following phases of manufacture: 



1. Standardize each churning to a uniform percentage of 

 fat, preferably between 30 and 33 per cent. 



2. Thoroughly chill the fat in the cream by cooling the 

 cream to a temperature low enough and holding it at this tem- 

 perature long enough to secure firm butter granules. Unless 



cooling facilities permit the cooling of the cream to far below 

 the desired churning temperature, the cream should be held at 

 the temperature cooled to for not less than two hours, and 

 preferably three hours. 



3. Work the butter until visible water pockets have disap- 

 peared and the butter has a compact, solid, tough, waxy body. 



