76 



THE STORY OF MILK 



involved in the process has not been changed. The 

 object is to make the fat globules conglomerate into 

 grains that can be collected and leave as little butter- 

 fat as possible in the buttermilk. 



The best temperature for churning varies from 48° 

 to 56° and must be determined by local conditions and 



experience. To allow plenty 



'^^^;^^^^^^^^^j» of room for the cream to 



Old Arabian churn made out of Ancient churn 

 the skin of a goat 



Danish churn 



shake about, the churn should not be much more than 

 half full. When the globules of fat suspended in the 

 milk stick together and form granules as large as good 

 sized pin-heads it is time to stop the churn and drain 

 off the buttermilk. If the butter fails to ''come" in 

 half an hour or forty minutes it may be because the 

 cream in the churn is too warm or too cold. A little 

 cold or warm water, as the case may be, can be added 

 as a simple remedy. 



Toward the end of the process care must be taken 

 that the churn is stopped at the right moment, when 



