254 Elementary Principles of Agriculture 



butter-fat globules and the character or quality of 

 the butter, such as the condition and breed of the cows, 

 the feed of the cows, the temperature maintained dur- 

 ing the ripening of the cream, the acidity of the cream 

 and even the nature of the agitation given the cream 

 in churning. As these conditions vary, so will the tem- 

 perature giving the most favorable results in churning. 

 Practical dairymen usually try to maintain a tempera- 

 ture near 59 to 65 degrees in churning. The preference 

 will usually be for the lower temperatures because of 

 the better quality of the butter, although it will require 

 a longer time to churn. There are many styles of churns 

 on the market, but expert butter-makers usually prefer 

 some form of revolving box or barrel churn, claiming 

 that it gives a butter with better quality. Where the 

 agitation is produced by paddles the grain of the butter 

 is not so desirable as in the open-centered churns. 



366. Judging Butter. Butter is now judged by a 

 scale of points just as the breeds of live stock and crops 

 are. The points of most importance are (1) flavor, 

 (2) texture, (3) color, (4) salt, and (5) package. Varia- 

 tions in flavor are due to several causes, such as breed 

 of cows, individuality of cow, nature of feed, acidity of 

 cream and kind of bacteria in the cream. Variations 

 in texture are due chiefly to the nature of the feed and 

 the temperature at which the cream ripens, and, also, 

 the churning temperature, as discussed above. 



367. Pasteurization. One way of keeping milk 

 longer than could be done under natural conditions, 

 consists in heating to a temperature of 160 Fahr. 

 and then rapidly cooling. This method of treating milk 

 is known as Pasteurization, and takes its name after 

 Pasteur, the great French bacteriologist. The object 



