RIPENING AND CHURNING. 



97 



undertake to churn this cream below 55 deg. 

 we will probably have trouble from its swell- 

 ing and will find the churn full of frothy 



SQUARE BOX CHURN. 



cream. The proper temperature for this cream 

 is 60 to 62 deg. in winter and 58 to 60 deg. in 

 summer. 

 The separator cream should be cooled to a 



7 



