TOO RAPID OR CTER-CIIUR.N'ING. 655 



(Bohemiau butter) obtain Qd from such crean:i — from cream thus rapidly- 

 brought to the surface — may be expected to differ both in flavour, in con- 

 sistency, and in composition, from that yielded by the cream of the same 

 milk when allowed to rise in the usual manner. 



4°. Sourness of the cream. — F6r the production of the best butter it is 

 necessary that the cream should be sufficiently sour before it is put into 

 the churn. Butter made from sweet cream (not clouted), is neither good 

 in quality nor large in quantity, and longer time is required in churning. 

 It is an unprofitable method (Ballantyne). 



5°. Quickness in churning. — The more quickly milk or cream is 

 churned, the paler, the softer, and the less rich the butter. Cream, ac- 

 cording to Mr. Ayton, may be safely churned in an hour and a half, 

 while milk ought to obtain from two to three hours. The churning 

 ought also to be regular, slower in warm weather that the butter may 

 not be soft and white, and quicker in winter that the proper temperature 

 may be kept up. 



Mr. Blacker has lately introduced into this country a barrel-churn in- 

 vented by a Mr. Valcourt, which, being placed in a trough of water of 

 the proper temperature, readily imparts the degree of heat required by 

 the milk or cream without the necessity of adding warm water to the 

 milk, and churns the whole in ten or twelve minutes. It is said also to 

 give a larger weight of butter from the same quantity of milk. If the 

 quality be really as good by this quick churning, the alleged inferiority 

 in the quality of butter churned quickly in the coirimon churn can not 

 be due to the mere rapidity of churning alone. 



6°. Over- churning. — When the process of churning is continued after 

 the full separation of the butter, it loses its fine yellowish, waxy ap- 

 pearance, and becomes soft and light coloured. The weight of the butter, 

 however, is said to be considerably increased ; and hence that in Lan- 

 cashire over-churning is frequently practised in the manufacture of fresh 

 butter for immediate sale (Dr. Traill.) 



7°. Temperature of the miik or cream. — Much also depends upon the 

 temperature of the milk or cream when the churning is commenced. 

 Cream when put into the churn should never be warmer than 53° to 55° 

 F. It rises during the churning from 4° to 10° F. above its original 

 temperature. When the whole milk is churned, tne temperature should 

 be raised to 65° F., which is best done by pouring in hot water into the 

 churn while the milk is kept in motion.* 



The importance of attending to the temperature and to the quickness 

 of churning, when the best quality of butter is required, is shown by the 

 two following series of results obtained in the churning of cream at dif- 

 ferent temperatures and with different degrees of rapidity. 



The first series was obtained in the August ar-jd September of 1823, by 

 Dr. Barclay and Mr. Allan. The quantity of cream churned in each 

 experiment was 15 wine gallons, weighing from 8 lbs. to 8^ lbs. per gal- 

 lon. 



Ballantyne, Transactions of the Highland Society, New Series, I., p. 24. Some object to 

 this method of adding hot water, saying that it renders the butter pale and less valuable in the 

 market. This is by no means universally the case, and the keeping the milk in motion, 

 while the water is added, may possibly, in some cages, make the difference. lu other caees. 

 maybe owing to natural differences in the quality of the milks operated upon. 



