230 



BUTTER-MAKING. 



of the soft fats than she does later on in the lactation period. 

 With this increase in the proportion of the hard fats in the 

 advancement of the lactation period, the fat-globules become 

 smaller. This, together with the increased hardness of the fat, 

 causes difficult churning at times. It can readily be seen that 

 the larger the fat-globules are the greater are the chances for 

 these globules to strike each other during agitation in the 

 churning process. 



4. The nature of the food fed affects the melting-point of 

 butter to a considerable extent. Cotton-seed and its by- 



FIG. 140. The Disbrovv combined churn. 



products have been demonstrated thoroughly by several investi- 

 gators to cause butter to become hard. When a large amount 

 of cottonseed is fed, the butter assumes a crumbly, tallowy, 

 hard condition; 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 

 temperature may vary between wide limits, but the average 

 desirable churning temperature under normal conditions is 



