DAIRYING 13 



are often observed in butter-making. When butter fat contains 

 a large proportion of the harder component parts, the globules 

 will stick together, or churn, at a higher temperature than is the 

 case with fat which has more of the softer component parts. A 

 Jersey cream will therefore churn in a satisfactory way at a 

 higher temperature than a Holstein cream. These two breeds 

 represent the extremes in this particular, and between them are 

 found the great majority of cows. 



Temperature of Churning. 



397. The churning temperature of cream is the temperature 

 of the butter-milk when churning is completed. This is not nec- 

 essarily the temperature of the cream when it is put into the 

 churn, because the room where the churning is done may be 

 colder or warmer than the cream, and will change the cream 

 temperature before churning is completed. 



398. In considering the question of churning, it is well to 

 remember the objects to be attained by churning, which are: (1) 

 To complete the churning in a reasonable length of time; (2) to 

 have the butter come in a firm, waxy condition, and (3) to churn 

 out all the *butter there is in the cream. The efficiency with 

 which these three things are accomplished depends largely on the 

 temperature of the cream when it is churned. 



399. No fixed temperature can be adopted as a standard to 

 be used in all churnings, but a few general statements regarding 

 churning temperatures may be made as applying to normal con- 

 ditions of cream: 



1. A thin, sweet cream. 



2. A thin, sour cream. 



3. A rich, sweet cream. 



4. A rich, sour cream. 



These statements are intended to apply to the mixed cream 

 of several cows or herds where the influences of breed character- 

 istics and the lactation period are eliminated by the numbers and 

 variety of the cows producing the cream. 



