CONDITIONS AFFECTING THE CHURNABILITY OF CREAM 247 



erately high, it is almost impossible to churn the butter into 

 granules. This condition causes butter from thick cream to 

 contain more moisture than butter from thin cream. 



Amount of Cream in Churn. When the churn is about one- 

 third full, the greatest degree of agitation is obtained, and con- 

 sequently a quicker churning. If a small amount of cream is 

 being churned, it is often difficult to gather the butter properly. 



FIG. 94. Danish churns and frame for holding them. 



If the cream is thin, the granules are thrown about in such a 

 way that they are gathered with difficulty. If the cream is 

 thick, the small amount of cream will adhere to the inside of the 

 churn, and in that way delay the completion of the churning. 

 It is a common opinion that less overrun is obtained from 

 a small churning than from a large churning. It is safe to say 

 that if it were possible to maintain all conditions alike, especially 

 as to temperature and degree of churning, there would be very 



