CHURNING 45 



the churning temperature from two to six 

 degrees. 



Agitation. In most churns the agitation is a 

 combination of friction, i. e., slipping of the particles 

 of cream one against the other, and concussion, 

 i. e., the shock due to the falling or dashing against 

 the sides of the churn. Generally speaking, that 

 churn is best which produces the most concussion 

 and the least friction. 



The churn. The revolving or swinging churns 

 without inside fixtures usually give the most con- 

 cussion, the least friction, and are easiest to clean. 



They should be of such 

 size as never to be filled 

 over one.-half full, and bet- 

 ter and easier work can 

 be done if not over one- 

 third full. Good work can 

 be done in this kind of a 

 churn with a very small 

 amount of cream if it is 

 not too thick. With a bar- 

 rel churn, the speed at 

 BARREL CHURN which it is turned will 



depend on the thickness of the cream. The speed 

 should be such as to carry the cream to the top 

 and allow it to fall at each revolution of the barrel. 

 If run too fast, the cream will adhere to the ends 

 and not fall because of the centrifugal force devel- 

 oped. If run too slow, the cream will slip along 

 on the lower side with very little agitation. The 

 right speed can best be determined by the person 



