52 How to Make Creamery Butter on the Farm 



clears entirely the butter has come and the churning 

 process is over. You are then ready to draw off the 

 buttermilk wash, salt and work the butter as per in- 

 structions. 



Over-churning. When we agitate cream we break 

 up the casein or curd part of the cream and cause 

 the butterfat globules contained in the cream to unite 

 and form granules. These little granules contain sev- 

 eral thousand fat globules. They will multiply very 

 fast in size after formed in the churn, and great care 

 and precaution should be taken not to over-churn them 

 and form them in a solid mass. This is very detrimen- 

 tal to good buttermaking. Over-churning affects the 

 flavor of butter, the body or texture and the color, as 

 it is impossible to remove the buttermilk from over- 

 churned butter. 



Slow churning is caused by having too much cream 

 in the churn or having cream at too low a temperature 

 or not sufficiently ripened. When cream is not ripe 

 the casein or curd is tough and it will not break so 

 the fat globules can unite. Such cream can be churned 

 for several hours before the butter will form. It will 

 not churn until the agitation and friction warms the 

 cream so that the fat globules can unite. When the 

 butter finally does come, it will be soft, slushy and 

 greasy poor butter. This often occurs from old milk 

 cows fed on dry feed. To avoid this trouble, ripen 

 more and raise the temperature on ripening and churn- 

 ing. 



