64 



CREAMERY BUTTER MAKING 



3. Can be churned at a lower temperature. 



4. Occupies less space. 



5. There is less cream to cool. 



Where a large amount of starter is to be added to the 

 cream it is necessary to separate a rich cream so that 

 the starter will not bring it below the churning richness. 



Fig. 20. -Cmtis milk heater. 



In case milk is tainted it is desirable to separate a very 

 heavy cream so as to get rid of as much milk serum as 

 possible. In this way we get rid of most of the taint, 

 which develops in the milk serum. The cream is then 

 reduced to churning richness with starter, or partly with 

 starter and partly with fine flavored milk. 



The fat globules in a rich cream are close together 

 which permits churning at a comparatively low tempera- 

 ture. The chief advantage gained in this is the greater 

 exhaustiveness of churning. 



