SIPENING AND CHURNING CREAM. 189 



the cream in the churn the cream will warm 

 up very fast. I have learned that with a box 

 or barrel churn in a room 15 deg. colder than 

 the cream in the churn one hour's churning 

 would not change the temperature of the 

 cream. 



Advantages of low temperature. Churn- 

 ing at a low temperature not only gives more 

 exhaustive churning but it gives better butter 

 butter with less foreign elements in it and 

 with much better keeping qualities. Another 

 point is that it requires less washing to re- 

 move the buttermilk. This I consider a great 

 advantage, as it is a fact that washing removes 

 some of the delicate flavor of butter. In this 

 line I recently made a test of a churning. 

 The churning was 

 stopped when the 

 butter granules 

 were the size of 

 kernels of wheat, 

 and the butter- 

 milk, which was 



at a temperature STRAINER DIPPER. 



of 53 deg., was then drawn out; then one-third 

 of the butter was taken out and salted and 

 worked. The remaining butter was washed 

 once and then one-half of the contents taken 

 out and salted and worked. The balance was 

 then washed a second time and allowed to lie 



