278 



N. H. AGR. EXPERIMENT STATION. 



[Bulletin 141 



This table shows the time of churning to be about three times 

 shorter, but the losses in the buttermilk to be 3.5 times greater 

 in case of the higher churning temperature. 



There is, however, not always a direct relation between the 

 length of time it takes to churn and the loss in the buttermilk, as 

 several other factors besides the churning temperature may in- 

 fluence the length of time of churning. In churning No. 9, the 

 time of churning was 55 minutes, and still the loss in the butter- 

 millv was 1% ; the churn in this case being too full prevented 

 proper agitation of the cream and prolonged the churning. Au 

 excessive loss in buttermilk reduces the yield of butter. In case 

 of churning No. 9, however, it is found that the loss in the 

 buttermilk w^as 1% and the overrun 18.7, while churning No. 5 

 shows a loss of only .06% of fat in the buttermilk with an over- 

 run of 13.9%. The reason for the higher overrun in churning 

 No. 9, which at the same time shows the greater loss of fat in 

 the buttermiU^:, is due to the butter being soft, gathering in large 

 lumps and incorporating large amounts of buttermilk. 



There is no doubt that the churning temperature employed in 

 farm butter-making in a great many cases is too high, not only 

 causing an excessive loss of fat in the buttermilk, reducing the 

 yield, but it also results in a poorer quality of butter both regards 

 flavor and texture. 



LOSSES IN HANDLING. 



During separating and churning and in the handling of the 

 butter, there is a loss of butterfat in milk, cream and butter, 

 adhering to cans and other utensils Avith which it comes in con- 

 tact. The smaller the amount of butter made each time, other 

 factors being equal, the smaller the overrun, as there are certain 

 losses in handling wliich practically remain constant and thus 

 the percentage loss of butter fat on a small is greater than on a 

 large churning. 



COMPOSITION OF BUTTER. 



TABLE IV. — Slioioinn the lowest^ highest and average coni2)osition 

 of ten samples of New Hampshire creamery butter. 



