MILK AND ITS PRODUCTS 187 



well water or standing it in a room at ordinary temperature. 

 The cream from the next milking is added to this without 

 coo ing. If by the time the cream from the third milking is 

 added, the cream in the can tastes sour, the entire lot should 

 be placed in cold water or a cold place where it will cool to 

 a t mperature of between 50 and 60. It should be kept 

 at his temperature until churned. The ^ 



fresii cream as separated is added to the 

 sou until within about twelve hours of 

 chu rning, after which no more is added in 

 ord'jr that the cream may be kept cool 

 unt 1 churning time. 



176. Temperature for Churning. No 

 defi aite temperature can be given covering 

 all conditions. The best rule is to use 

 sucli temperature as is necessary to get 

 the cream to churn within 30 to 45 min- 

 uter . Quicker churning means soft butter 



, . , , ... FIG. 56. Floating 



Or tOO much loSS in the buttermilk, dairy thermometers. 



Longer churning is of no advantage. A thermometer should 



always be at hand 



When cows are on pasture, a temperature where milk is cooled 

 of from 52 to 56 F. is usually found best, r cream churned ' 

 while under dry-feed conditions 58 to 64 F. is more suitable. 

 A thermometer should always be used in bringing the 

 cream to the proper churning temperature. Guessing at the 

 temperature often means poor quality of butter and much 

 waste of time. The churn should be not over one-third full, 

 and the cream should have about 25 to 30 per cent of fat 

 for the best results. Difficulty in churning is generally to 

 be attributed to having the temperature too low, the cream 

 too thin, or the churn too full. At times trouble that cannot 

 be attributed to these causes is experienced. This occurs 



