252 CHURNING AND WASHING BUTTER 



Cream that is separated from sweet milk at the creamery 

 can be ripened or soured to a fairly high degree of acidity 

 without having the lumpy condition referred to above, and 

 a very exhaustive churning can be had from the same, 

 whether pasteurized or unpasteurized. Where various lots 

 of sour cream are received at the creamery, the average per 

 cent of acidity of the entire lot when mixed together may 

 not be very high, but some portions of this cream possibly have 

 contained an acidity of well over i per cent; hence, the 

 loss of fat in such cream would be greater than if the cream 

 had been separated from sweet milk and where the souring 

 was under the control of the maker. To get an exhaustive 

 churning with sour cream, the same should have the 'acidity 

 reduced to a low degree. Partial neutralization has the 

 effect of putting the casein in a more flocculent condition; 

 hence, the loss is not as great. 



Neutralization should always be done before pasteuriza- 

 tion, as otherwise the heat of pasteurization will precipi- 

 tate some of the casein into hard lumps, which will not 

 be broken by the agitation of the churn in the process of 

 churning. 



As far as the working of butter goes, any of the modern 

 churns will do efficient work, especially when the maker has 

 got himself accustomed to the churn he is operating. 



Size of Fat-globules. Cream containing large fat-globules 

 churns more quickly than cream containing small globules and a 

 more exhaustive churning can also be obtained from it. It is, 

 however, impossible to obtain cream which does not contain any 

 of the small globules. The minute globules are always difficult 

 to remove from the serum, whether it be in the churning or in 

 the separation. In the churning there is a certain force which 

 always tends to hold the globules in place. This force acts in a 

 correspondingly greater degree upon the small globules. They 

 are held in position and move only when the cream is exposed to 

 agitation. Cream containing larger globules allows them to 

 escape from their position with greater ease than does cream 

 containing the minute globules. The globules which are not 



