FARM DAIRYING 407 



ripeness of the cream is preferable to using simply the taste 

 and smell. 



Coloring the butter (Keithley) 



The uniformity in appearance and attractiveness of butter is 

 greatly increased by the color. The most desired color is that 

 usually found in butter produced in June, when cows are having 

 large amounts of green, succulent feed. Butter-makers en- 

 deavor to maintain a uniform color throughout the year by the 

 use of "butter coloring." The amount of color varies with the 

 season, but is usually at the rate of one-half to 1^ ounces of 

 color for each 25 Ib. of butter, which is about one-half to Ij 

 teaspoonfuls for each 3 Ib. of butter. This color should be 

 added to the cream just after cream has been put in the churn 

 and before churning has begun. 



Churning (Keithley) 



Churning is a process of removing butter-fat, which exists in 

 minute globules, from milk or cream. This is accomplished by 

 agitating the cream thoroughly, thereby causing the fat globules 

 to come into contact with each other and cohere as a result of 

 concussion. The composition of cream affects the ease of churn- 

 ing. It is composed, as we know, of butter-fat and milk-serum. 

 The percentage of butter-fat affects the proximity to each other 

 of the fat globules which exist in suspension in the serum of 

 milk and cream. Globules are much nearer each other in 

 cream than in milk and nearer each other in 40 per cent cream 

 than in 15 per cent cream. The effect of temperature on these 

 minute fat globules is to harden or soften them, just as it does 

 lard, tallow, and other fats. A low temperature hardens them ; 

 a higher causes them to become soft. The ease or readiness 

 with which they adhere to each other upon coming in contact 

 is dependent upon their softness. If they are too firm, they do 

 not adhere readily. 



