803 



it is claimed at the end of that time that perfect butter will be tin- 

 result. One man writing in the .s< /<//////< American some yeai 



churned that he won a great in. my pri/es for butter made in this 

 way. The method is given for what it worth. 



In all churns what is wanted is an instrument that will churn 

 the cream equally that some of the cream will not be churned 

 some time before the rest. In beater churns this is the difficulty, 

 the cream that comes into actual contact with the beaters often 

 turning into butter a considerable time before the cream that does 

 not. The consequence is that if churning is stopped as soon as 

 the cream breaks, a great deal of butter is lost in the buttermilk, 

 while, on the other hand, if churning is continued until all the 



Fig. 14. Factory Churn. 



cream is thoroughly churned, the butter that came first gets over- 

 churned, i.e., the small sacs holding the fat globules are broken 

 and the butter becomes greasy. When this latter is the case the 

 butter loses its keeping properties. This any one can verify for 

 themselves by stopping churning as soon as the butter breaks and 

 running off all the buttermilk, leaving only the butter behind. The 

 buttermilk is then churned for some time longer and butter will be 

 found in it. 



A perfect churn will churn the cream evenly, provided all the 

 cream is of the same degree of ripeness. If the buttermilk from 

 the churn is analysed, it will be found to be almost free from 

 butter fat, only a trace being discovered (often as little as -02 per 



