Farm Dairying 253 



of the butter-fat globules is not always the same. The 

 object of churning is to cause these many, minute fat 

 globules to unite to form larger ones. This is brought 

 about by agitating the milk in such a way that the 

 globules will rub against each other and unite. As 

 temperature greatly affects the consistency of the 



Fig. 164. Revolving barrel churn. 



globules it also affects the nature of the result in churn- 

 ing. If the temperature is very low, the globules are 

 hard and are less likely to adhere in the operation of 

 churning. If the temperature is very high, it renders 

 the globules quite soft and churning has a tendency to 

 cause them to break up into even smaller particles. 

 There are many other conditions besides the tempera- 

 ture that affect the "gathering," or " breaking/' of the 



