vn] BUTTER-MAKING 123 



be so is not, as yet, clearly known. We have 

 referred to Babcock's theory with regard to the 

 formation of a small amount of fibrin in milk. It is 

 possible that the effect of the ripening process is to 

 gradually dissolve the fibrin, and thus permit of 

 more easy coalescence on the part of the fatty 

 globules. 



Conditions influencing Churning. It has been 

 found that temperature is among the important 

 conditions which influence the ease with which 

 coalescence of the fatty globules takes place. It 

 would seem that the obstacles which retard their 

 union decrease with the increase of temperature. 

 Where the process goes on too quickly, however, 

 and this may be caused by churning at too high a 

 temperature, or by too rapid a motion of the churn, 

 it has been found that the little lumps of butter do 

 not separate out readily, and are apt to include, in 

 addition to the solidified fat, fatty globules in the 

 liquid condition. The presence of liquid fat in the 

 raw material gives rise to a smeary condition in 

 the butter. It may be mentioned in passing, that 

 there is a slight rise of temperature in the churning 

 operation, amounting to a few degrees. According to 

 Professor Fleischmann, this should not exceed, in the 

 case of churning sour milk or sour cream, two to 

 five degrees Fahr. ; and, in the case of sweet cream, 

 six degrees Fahr. According to the same authority, 



