268 N. H. AGR. EXPERIMENT STATION. [Bulletin 141 



The following churning temperatures were noted on New 



Hampshire farms : 



Clmriiing temi)erature. 56° 58° 59° 60° 61° 62° 67° 78° 

 Percentage of farmers 



using 7.1': 14.3% 14.3% 29.% 7.1% 22.% 8.% 5.3% 



The above table shows the churning temperature to vary from 

 56° F. to 78°F., a variation of 22° F. This does not necessarily 

 indicate that some farmers were churning at too high and others 

 at too low a temperature, but this may be due to a difference in 

 condition. It explains the difficulty in answering the question, 

 ''What is the best churning temperature?" which is so fre- 

 quently asked in discussing the subject of farm butter-making. 

 Each individual must w^ork out for himself the churning tem- 

 perature which is best suited to his conditions, taking into con- 

 sideration the following factors : 



1. Length of time of churning. 



2. Condition of butter when it comes. 



3. Loss of fat in buttermilk. 



To obtain the best results the temperature should be regulated 

 so that the cream will churn in about 30 to 40 minutes. It is 

 the opinion of many people that the shorter time in which churn- 

 ing is done the better. Special churns are put on the market 

 advertised to churn butter in five minutes. Under no conditions 

 can it be recommended to try to get butter in so short a time 

 as it can be done only at a sacrifice of quality of the butter and 

 excessive loss in the buttermilk. 



The condition of the butter when churning is completed, like 

 the time of churning, is very largely dependent upon the tem- 

 perature of the cream. The temperature should be regulated 

 so that the l)utter will come in a firm condition, not too soft nor 

 too hard. 



As has been stated previously, if the churning temperature is 

 too high there will be an excessive loss in the buttermilk. If a 

 Babcock tester is not available, the appearance of the buttermilk 

 will serve as a guide to its richness. If churning is completed 

 in a short time, less than twenty minutes, and the buttermilk 

 looks rather thick and creamy, it will contain an excess of fat. 

 If churning is completed in thirty minutes or more the butter- 



