CHAPTER VI. 



CHURNS AND CHURNING. 



THE THEORY OF CHURNING. 



The oldest theory of the churning process was that the little 

 fat globules in the milk were covered with a membrane which had 

 to be torn before the globules would adhere together and form 

 butter granules (pellets). This should be done in the churn 

 and it was also claimed (Romanets) that the souring of the cream 

 would dissolve this membrane or skin. This theory was upheld 

 to the last by the late Prof. Arnold. 



Later it was disproved in several ways by various scientists, 

 while the practical makers went on and found that having the 

 cream of a certain ripeness and temperature, they could, as a rule, 

 rely on the butter "coming" on time. (Speaking of temperatures 

 it is amusing to notice how in olden time the "wise women" used 

 to drive the witches out of the cream by putting in red hot horse- 

 shoes in it.) 



Later, again, Dr. Storch (Denmark) published the result of 

 a long series of investigations, and concludes as follows : "If the 

 old theory of a membrane round the globules is not adopted, then 

 the only explanation is that the serum in the cream is split up in 

 two parts during churning, one, containing more albuminates, go- 

 ing into the butter, and the other, containing less, forming the 

 serum of the buttermilk." 



But we need not bother our brains about these theories, it 

 matters not whether a membrane exists or whether simply the 

 serum adhering to the globules is of a different composition, 

 though it seems to me the latter theory is indirectly confirmed by 

 Dr. Babcock, who asserts that the small amount of fibrin in the 

 milk has a tendency to adhere to the globules and delay the 

 creaming. 



CHURNING TEMPERATURES. 



The various conditions which have influence on the choice 

 of the churning temperature may be classed as follows : 



(i.) The composition of the butt erf at. (a) Different 

 breeds seem to produce butter of different firmness, thus the 

 Jerseys give the firmest butter and require a higher churning 

 temperature all other conditions being equal, (b) The longer 



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