236 BUTTER-MAKING. 



the speed is so great as to cause the cream to be influenced by 

 the centrifugal force generated, rotating it with the churn, 

 then no agitation will take place. Consequently the churning 

 process will be delayed, if not entirely prevented. If the 

 speed of the churn is too slow, the degree of agitation of 

 the cream will not be at its maximum, as the cream will tend 

 to remain at the lowest portion of the churn without being 

 agitated. 



In the old-fashioned dash-churn the cream was not exposed 

 to much agitation. In Europe the upright barrel-churn with 

 rotary stirrers inside is mostly used. It takes longer to churn 

 in this churn than in American churns. However, it gives good 

 satisfaction. 



The proper speed of the combined churn, that is, the speed 

 at which the greatest degree of agitation is brought about, 

 cannot be given here, as it varies with the different diameters 

 of the churns. The directions given with the churns from the 

 manufacturing companies should be followed. So far as known 

 the quality and composition of butter obtained from churning 

 at a low speed, and at a rapid speed, do not vary. 



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

 churns more quickly than cream containing small globules. A 

 more exhaustive churning can also be obtained from cream 

 containing mostly large globules. 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 removed from 

 the buttermilk during the churning process are largely of the 

 small type. 



