MILK AND ITS CARE. 193 



of a thermometer, r.nd a proper control of the 

 churning temperature. Butter churned too 

 warm hicks firm texture, and is said to he "weak 

 bodied " and softens easily in a warm tempera- 

 ture. Churning- at too low a temperature re- 

 sults in unnecessarily lengthening- the time of 

 churning, with no advantage gained in the con- 

 dition of the butter. 



2. Othc7' Factors Affecting Time of CJnirn- 

 ing. — The per cent, of butter fat has an impor- 

 tant bearing upon the time of churning. A 

 cream with a low per cent, of butter fat churns 

 more slowh' than does a richer cream, and re- 

 quires a higher temperature. Cream from cows 

 that have been giving milk a long time churns 

 harder than cream from fresh cows, and requires 

 a somewhat higher churning temperature, as the 

 butter fat of the former is harder, the globules 

 smaller, and the milk more viscid or sticky, mak- 

 ing it more difficult for the fat globules to ad- 

 here together. 



Cream from cows producing large fat glo- 

 bules churns a trifle easier than does that from 

 those producing small ones, and may be churned 

 at a lower temperature. 



Cream produced from dry feed churns more 

 slowly than that produced from green feed, and 

 should be churned at a higher temperature, on 

 account of the hardness of the fat and more vis- 

 cid condition of the milk. 



