14 DAIRYING 



1. A thin, sweet cream containing less than 25 per cent, fat 

 and under 0.3 per cent, acid will not as a rule churn exhaustively 

 at any temperature. If churned at a temperature high enough to 

 bring the butter, which will be near 60 degrees F., a rich "but- 

 termilk will be obtained and considerable butter lost in this way; 

 if churned at a sufficiently low temperature, near 50 degrees F., 

 to reduce the richness of the buttermilk, the butter will not come, 

 because thin cream churned at so low a temperature as 50 degrees 

 F. will swell up and fill the churn without separating into butter 

 and buttermilk. Cream of this kind is not often churned, but 

 when it is attempted the churning must be done at 60 degrees F. 

 or above, and the rich buttermilk so obtained may be run through 

 a cream separator in order to recover the butter left in the 

 buttermilk. 



2. A thin, sour cream having an acidity of 0.5 to 0.6 per 

 cent, and containing less than 35 per cent, fat will churn exhaust- 

 ively at about 62 degrees F. This is the old temperature rec- 

 ommended for churning farm cream. It is marked on many of 

 the so-called "dairy thermometers" as the "churning tempera- 

 ture," and it has proved to be a very satisfactory temperature for 

 certain kinds of cream. A lower temperature will often prolong 

 the time of churning beyond a practical limit for churning and a 

 higher temperature will reduce the length of churning time, but 

 it will increase the richness of the buttermilk. The butter will 

 also be soft and lacking in body. The best temperature, then, for 

 churning this sour cream is near 62 degrees F. 



3. A rich, sweet cream containing about 40 per cent, fat and 

 0.3 per cent, acid may be churned satisfactorily at a temperature 

 between 50 and 55 degrees F. If warmed up much above 55 de- 

 grees F. such cream will churn in a few minutes, but the butter- 

 milk will be very rich. A temperature near 50 degrees F. is most 

 appropriate for making an exhaustive churning of this kind of 

 cream. Sweet cream butter may be made by churning a rich 

 cream at a low temperature. 



4. A rich, sour cream of 40 per cent, fat and 0.5 per cent, 

 acid will churn at a very low temperature, the nearer 50 degrees 

 F. the better. It will, however, often churn unevenly because of 

 its thickness and its tendency to stick to" the sides of the churn, 



