CHAPTER X. 



Churning 



CHURNING is the process of turning the butter 

 granules in cream into butter by some form 

 of agitation stirring, shaking, lifting and 

 dropping, etc. It was discovered by the Egyptians 

 several centuries ago, while carrying goats 5 milk in 

 skin sacks on camels' backs. The shaking of the sacks 

 for many hours on long journeys caused the milk to 

 churn into butter. 



Science has adopted certain principles in churning 

 cream that have made it easier, quicker and more ex- 

 haustive or "cleaner." By exhaustive or "clean" churn- 

 ing is meant that all of the butterfat globules in the 

 cream are turned into butter. By the more primitive 

 methods of churning a considerable per cent of the 

 butterfat remained in the buttermilk after the churn- 

 ing and therefore was lost as far as its most valuable 

 and profitable use was concerned. A machine having 

 shelves and roll will churn faster and cleaner than the 

 old-fashioned box or barrel churn because the cream is 

 more thoroughly agitated. These scientific principles 

 and many others are embodied in the Minnetonna 

 Home Creamery. Therein lies its -efficiency. 



Temperature at Which to Churn. 



This depends on several conditions, but cream 

 should never be above 62 degrees or below 52 degrees 



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