DAIRYING 17 



and at about this size the buttermilk will usually drain away 

 thoroughly from the butter without any of the granules being 

 lost through the buttermilk or the hair sieve strainer, which is 

 ordinarily used in drawing off the buttermilk from the churn. 



Exhaustiveness of the Churning. 



405. The amount of fat left in the buttermilk or its richness 

 is influenced by the temperature of the churning, the richness 

 of the cream, its acidity and the length of a churning. 



Short churnings give a rich buttermilk and a soft butter, as 

 the cream is churned too warm. Long churnings of fine butter 

 granules give a thin buttermilk because the cream is thin and cold. 



406. The richness of the buttermilk is usually influenced by 

 the same conditions that affect the length of churning. Churn- 

 ings will be uniform in time and in richness of the buttermilk 

 when cream of about the same richness is ripened uniformly and 

 churned at the same temperature, but mixtures of lots of sweet 

 and sour cream will give a rich buttermilk. 



407. Over-churning injures the body or grain of butter and 

 reduces its keeping quality as too much buttermilk is enclosed in 

 the large lumps of over-churned butter. 



408. A quick churning may be made by warming the cream 

 to about 70 degrees F., but at this temperature a large portion 

 of the butter is left in the buttermilk and is therefore not an eco- 

 nomical churning. The butter is also too soft to handle well 

 when the cream is churned at this high temperature and on ac- 

 count of the law concerning the amount of water that butter 

 shall contain, as well as the losses of butter in the buttermilk, 

 the temperature of churning should not be higher than 62 de- 

 grees F. 



Cause of Long Churning. 



409. Excessively long churnings are caused by one or more 

 of the following conditions : 



