170 SCIENCE AND PRACTICE OF DAIRYING. 



which is only solidified by the subsequent treatment of the raw butter, and 

 which becomes smeared between the previously solidified fat, the granula- 

 tion of the texture is partly injured, and the finished butter must show a 

 soft smeary condition. In a similar manner butter which has taken up too 

 much liquid in the churning will be soft, and will contain an unusually 

 high percentage of water, since, even after long-continued treatment, only 

 a small quantity of this water can be driven out, because it is present in 

 the butter in such a fine state of division. 



If churning does not take place satisfactorily within the prescribed 

 time, it is an indication that the temperature is not sufficiently high, or 

 that the motion is not sufficiently violent. If the temperature is found to 

 be higher at the conclusion of the churning, it cannot be expected that the 

 little lumps of the raw butter will be of uniform nature. It is more pro- 

 bable that in such a case, owing to the weak motion in churning, they will 

 include much liquid fat, and that owing to the final quick churning they 

 will contain unusually large quantities of butter-milk. Experience shows 

 that oily butter is obtained by too quick, as well as by too slow churning. 

 Not only, however, does the quality of the butter suffer in such a case; 

 but the yield of butter is also diminished. The motion of the liquid in 

 the churn is always closely connected with the development of tempera- 

 ture. The quicker the motion, the more does the temperature, which the 

 liquid originally had, rise, a fact which has to be reckoned with in churning. 

 The rise of temperature in churning sour milk or cream should not 

 exceed 1 to 2*5 C. In the properly-conducted churning of sweet cream 

 an increase in temperature of 3 C. or even more has been observed. 



As a result of experience, the following points are worthy of attention: 

 In the first place, the ripe milk or cream is weighed and brought up 

 exactly to the temperature which, from experience, it is known will effect 

 churning in from thirty to forty-five minutes. This temperature is not the 

 same for similar fluids in each place and for each kind of churn, or even in 

 the same place and for the same churns throughout the year, but varies 

 according to different conditions. The size, the special arrangement of the 

 churn, especially the speed with which the fluid is churned, the quantity 

 of the fluid in proportion to the cubic contents of the churn, and the 

 season of the year, will all influence it. The imparting to the fluid of the 

 proper temperature is best effected by pouring it either partly or entirely 

 into a metal vessel, and keeping it there in water of 30, or at most, 35 C., 

 as long as is necessary. Small differences in temperature can be most 

 effectively equalized by the so-called cream boxes, which are filled with 

 warm or cold water. These boxes, filled with ice, are excellently suited in 

 summer for cooling a liquid to be churned. After the fluid, warmed to a 

 proper degree, has been poured into the churn, its temperature is again 



