Effects of Churning Cream 207 



culty than the same cream after it has been ripened; 

 but since the introduction of the separator, and the 

 consequent production of a much heavier cream, it 

 has been found that sweet cream can be churned into 

 butter quite as readily as ripened cream. In cream 

 containing but a moderate amount of fat, it is neces- 

 sary to reduce the temperature from six to eight 

 degrees, in order to churn it sweet. The difference in 

 the keeping quality of ripened and sweet cream butter 

 is likewise not so great as it was formerly supposed to 

 be. In fact, sweet cream butter, if properly made and 

 kept, will in a short time very closely approach the 

 qualities of ripened cream butter. 



Effects of churning cream of different degrees of 

 ripeness. If parcels of cream of different degrees 

 of ripeness are mixed together aiid then churned, it 

 will be found that the different creams will churn 

 differently. One will produce butter in a shorter 

 time than another, or with less agitation. The con- 

 sequence is that when this occurs the churn is 

 stopped before the churning is completed, and much 

 fat is lost in the buttermilk. It is a matter of 

 considerable practical importance, so far as loss of 

 fat is concerned, and to some extent also upon the 

 flavor of the butter, that all of the cream churned 

 at one time should be ripened together, evenly and 

 uniformly. If creams of different ages are to be 

 churned together they should be mixed together at 

 least twelve hours before churning, so that the con- 

 dition of acidity shall be the same throughout the 

 whole mass. 



