44 



FIRST LESSONS IN DAIRYING 



to exist in the newly formed milk in the form of a 

 liquid, and low temperature and agitation cause 

 these to solidify. Just when this occurs is not im- 

 portant. The fact remains that when the cream 

 has been held at churning temperature or 

 (jj^ lower for a couple of hours before churn- 



ing begins, the butter will be harder than 

 if the cream was cooled to churning tem- 

 perature and then immediately put into 

 the churn. The fat changes temperature 

 more slowly than does the serum in 

 which it floats. Since the fat of all cream 

 is not equally hard at the same tempera- 

 ture, the churning should be done at that 

 temperature which will produce a firm 

 butter in from 15 to 40 minutes of churn- 

 ing, if other conditions are right. Gen- 

 erally speaking, the higher the tempera- 

 ture of the cream, the quicker the churn- 

 ing and the larger the loss of butter fat 

 in the buttermilk ; while the lower the 

 temperature, the slower the churning, the 

 harder the butter, and the less fat there 

 is left in the buttermilk. A temperature 

 FL DAiRY NG between 55 and 64 will usually give 

 THER- satisfactory results. With some cows, 

 MOMETER anc j whcn gi u ten feeds are fed, a lower 

 temperature may be required. Butter has come 

 soft from such cream when churned as low as 48. 

 On the other hand, the cream from Jerseys and 

 Guernseys may need the higher temperature, while 

 the feeding of cottonseed meal usually raises 



