TO MAKE BUTTER. 65 



valuable, because there is more cream left behind 

 than the separated milk obtained from the 

 separator. This fact the farmer has to take 

 into consideration before he decides on which 

 method to adopt. 



At the same time, it should be borne in 

 mind that instead of having to keep the milk 

 24 hours before it is " skimmed," as is the case 

 when it is placed in shallow vessels,^ can at 

 once be placed in the separator and the cream 

 extracted in a very short time. 



This is an advantage, because there is less 

 chance of the cream taking up any smells or 

 dirt that there may be about, and less chance 

 of its being affected by the weather. Moreover, 

 the cream from the separator is more uniform, 

 and therefore makes a more uniform quality 

 of butter. 



Uniformity of quality is essential in supply- 

 ing the large modern markets. 



When the cream is ripened, that is when it is 

 in the best condition for making butter, it is 



Churned. 



The object of churning is, by violent concus- 

 sion, to break up the fatty butter globules of 

 the cream, mix air with them, and turn them 

 into small grains of butter about the size of 

 wheat grains. 



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