101 CREAMERY BUTTER MAKING 



workers. These are provided with rollers inside, which 

 remain stationary during churning, but can be made to 

 revolve when it is desired to work the butter. 



The combined churns have to a great extent replaced 

 the old box and barrel styles because of the many advan- 

 tages they possess over the latter. The principal advan- 

 tages may be stated as follows : 



1. They occupy less space. 



2. Require less belting and fewer pulleys. 



3. The churn can be kept closed while working which 

 keeps the warm air and flies out during the summer. 



4. The butter can be made with considerably less 

 labor. 



A few disadvantages might be mentioned such as the 

 greater original cost and the greater difficulty of cleaning 

 and salting. But with proper care the butter may be 

 evenly salted and the churns kept clean. 



CHURNING OPERATIONS. 



A medium rich cream well soured and at the right 

 temperature, will make churning a comparatively simple 

 operation. Great losses are suffered, both in quantity 

 and in quality, by churning cream at too high a tem- 

 perature. No matter how good the churn or how good 

 the buttermaker, if proper cooling facilities are lacking, 

 the results will be unsatisfactory not only in churning 

 but in ripening the cream as well. A few degrees in 

 temperature will make a big difference in results. 



Preparing the Churn. Before adding the cream, the 

 churn should be scalded with hot water and then 

 thoroughly rinsed with cold water. This will "freshen" 



