97 CREAMERY BUTTER MAKING 



1. Temperature. 



2. Character of butter fat. 



3. Acidity of cream. 



4. Richness of cream. 



5. Amount of cream in churn. 



6. Speed of churn. 



7. Abnormal fermentations. 



1. Temperature. To have the microscopic globules 

 unite in churning they must have a certain degree of soft- 

 ness or fluidity which is greater the higher the tempera- 

 ture. Hence the higher the temperature, within certain 

 limits, the quicker the churning. To secure the best results 

 the temperature must be such as to churn the cream in 

 from thirty to forty-five niinutes. This is brought about 

 in different creams at quite different temperatures. 



The temperature at which cream must be churned is 

 determined primarily by the character of the butter fat 

 and partly also by the acidity and richness of the cream. 



Rule for CJiuniiug Temperature. A good rule to fol- 

 low with regard to temperature is this : When the cream 

 enters the churn with a richness of 30 to 35 per cent 

 and an acidity of .5 to .6 per cent, the temperature should 

 be such that the cream will churn in from thirty to fort\'- 

 five minutes. This will insure an exhaustive churning 

 and leave the butter in a condition in which it can be 

 handled without injuring its texture. Moreover, the but- 

 termilk can then be easily removed so that when a plug 

 is taken with a trier the day after it is churned the brine 

 on it will be perfectly clear. 



2. Character of Butter Fat. The fat globules in 

 cream from different sources and at different times have 

 the proper fluidity to unite at quite different temperatures. 



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