CHURNING 47 



Color.--The general market requires that butter 

 be as nearly the June color as possible throughout 

 the year. If necessary to secure this, butter color 

 may be used. The standard butter color is harm- 

 less and cannot be detected if used only in such an 

 amount as is required for cream. The standard 

 coloring matter is prepared from the coating of the 

 annatto seed combined with a neutral oil. The color 

 unites only with the butter fat, and more color will 

 be required with rich than with thin cream. It 

 should be added to the cream just before starting 

 to churn. Twelve to fifteen drops of color for each 

 gallon of cream that will churn out two and a half 

 pounds of butter will be about right in the fall and 

 winter, while less may be required during spring 

 and early summer. 



Stopping. Churning should be stopped when the 

 butter is gathered in granules about the size of 

 wheat grains and floats freely on the buttermilk. 

 Gathering of the butter into large lumps should be 

 avoided. The buttermilk can easiest be removed 

 through a hole provided for the purpose at the bot- 

 tom of the churn. If the butter separates from the 

 milk with difficulty, the addition of a little cold 

 water, salt or brine will usually help. Churning is 

 not sufficient until the buttermilk will drain out 

 freely. If the butter comes very fine and fails to 

 gather together, it may be necessary to warm it. If 

 the cream is already thin, not rich in fat, water 

 should not be added to it, but a vessel of hot water 

 may be set into the cream and both stirred, or the 

 cream removed from the churn and submerged in 



