228 



BUTTER-MAKING, 



in the butter of too much buttermilk. This buttermilk contains 

 sugar, curd, and water, which, when present together in butter, 

 are likely to sour and in other ways deteriorate the butter. 

 Curd and sugar should be excluded from butter as much as 

 possible, in order to eliminate food for bacteria which may be 

 present. An excess of curd is also favorable for the forma- 

 tion of mottles.* 



Too low a temperature is also undesirable, although it is 



FIG. 138. The Victor combined churn. 



better to have the temperature a little low rather than too high. 

 When the churning temperature is too low, difficult churning 

 is likely to occur. Cream at a low temperature becomes more 

 viscous. On agitation in the churn such cream if it is very 

 thick will adhere to the sides of the churn and rotate with .'t 

 without agitating; consequently no churning will take place. 

 Too low a temperature brings the butter in such a firm condi- 

 tion that it takes up salt with difficulty, and when this hard 

 butter is being worked, a large portion of the water in ihe 



* Bui. No. 263, Geneva, N. Y. 



