CHURNING 107 



after standing about six hours. Just how much working 

 this requires every butter maker must determine for him- 

 self, by experiment, for the reason that there are a number 

 of conditions that influence the length of time that butter 

 needs to be worked in a combined churn. These condi- 

 tions are : 



1. Amount of butter in the churn. 



2. Temperature of the butter. 



3. Time between workings. 



4. Size of granules. 



5. Solubility of salt. 



1. When there is a moderately large amount of butter 

 in the churn the working can be accomplished with fewer 

 revolutions than with a small amount. Satisfactory work- 

 ing can not be secured, however, when the capacity of the 

 churn is overtaxed. 



2. Hard, cold butter is difficult to work because the 

 particles will not knead together properly. 



3. A moderately long time between workings allows 

 the salt to dissolve and diffuse through the butter and 

 hence reduces the amount of working. 



4. Coarse or overchurned butter needs a great deal 

 of working because of the greater difficulty of distribu- 

 ting the salt. 



5. A salt that does not readily dissolve requires exces- 

 sive working and is therefore productive of overworked 

 butter. With such salt the brine method of salting is 

 undoubtedly preferable. 



