252 MANUAL OF MILK PRODUCTS 



be incorporated in the butter. The churning process should 

 then be stopped while the butter granules are still small, and 

 the coagulated particles of casein can be removed by the use of 

 wash water. The final composition of the butter is not affected 

 by the ripeness or acidity of the cream. 

 The amount of cream in the churn. 



The fullness of the churn affects the amount of agitation 

 which the cream receives as the churn revolves. Should the 

 churn be too full, there will be little opportunity for the cream 

 to fall, hence little agitation and concussion of the fat globules. 

 On the other hand, if too small an amount of cream is in the 

 churn, it may adhere to the side walls and receive little or no 

 agitation. Therefore, the amount of cream in the churn should 

 be such as to give the greatest degree of agitation to the cream 

 during the churning process. When a small amount of cream 

 is used, it is more difficult to control the temperature, and es- 

 pecially in cold weather it may be lowered to such an extent 

 that the churning process may be delayed. Best results will 

 usually be obtained if the churn is from one-third to one-half 

 full of cream. With this amount, other conditions being cor- 

 rect, the churning process should take place in approximately 

 twenty-five minutes. 

 The speed of the churn. 



The speed at which the churn is revolved has a marked effect 

 on the ease of churning and should be such as to give the greatest 

 degree of agitation to the particles of cream. Should it be too 

 rapid, the centrifugal force will hold the cream against the 

 inner surface of the churn and it will simply revolve with the 

 churn and receive very little agitation. If, on the other hand, 

 the churn is revolved too slowly, the cream will lie in the bottom 

 of the drum with but little agitation instead of being carried 

 up on the sides of the churn, from which it falls off before it 

 reaches the top. The proper speed varies with the construction 

 of the churn, and no definite directions can be given. The 



