244 



CHURK1NG AND WASHING BUTTER 



tion; while linseed meal, and practically all succulent foods, tend 

 to decrease the melting-point of butter-fat. 



According to the above it can be concluded that the churning 



FIG. 90. Master dual churn (Creamery Package Mfg. Co.) 



temperature may vary between wide limits, but the average 

 desirable churning temperature under normal conditions is 

 between 50 and 60 F. It may, and does, go outside these 



limits at times; for in- 

 stance, many cream- 

 eries find it necessary 

 to churn at a tempera- 

 ture under 50 F. in 

 the early part of the 

 summer season, when 

 the grass is very young 

 and succulent and the 

 proportion of soft fats 

 is very high. Any con- 

 ditions which tend to 



FIG. 91. Simplex churn (D. H. Burrell & Co.) 



harden the butter-fat 



will require a comparatively high churning temperature; and 

 any conditions tending to soften the butter-fat will require a 



