CHURNING. 171 



taken, in order that the fall in temperature due to the changing from 

 vessel to vessel may be counteracted. Churning is then started. During 

 churning nothing must be done to regulate the temperature. The 

 temperature of the fluid should be observed, however, and also the first 

 appearance and the gradual development of the lumps of butter. As 

 soon as the lumps have assumed the proper size, churning is at once 

 stopped. The lumps of butter are then washed from the paddles and 

 the sides of the churn, with pure, previously boiled and sufficiently cooled 

 water, or with skim-milk, for which purpose a small pouring watering-can 

 with a rose should be employed. The butter is then taken out of the 

 churn with a hair-sieve, and is freed from the greater portion of the butter- 

 milk which remains clinging to its surface, by dipping it while in the 

 sieve several times into pure cold, previously boiled water. The remainder 

 of the fluid, which adheres to the surface of the butter, is removed as 

 thoroughly as possible in the subsequent treatment of the raw butter. 

 Finally the mass of butter obtained has to be weighed, and it has to be 

 calculated how many kilos, of milk have been required to produce a kilo, 

 of butter, or how many kilos, of butter have been obtained for every 

 100 kilos, of milk. If the butter be salted, it is generally weighed in a 

 fresh condition, before salting, in order to determine how much salt it will 

 be necessary to rub in. The temperature at which churning begins is as 

 follows : 



For sweet cream, ... 11-25 to 15 C., on an average 13-125 C. 

 For sour cream, ... 1 2 -50 to 20 C., do. 16 C. 



For sour milk, ... 15 to 21-25 C., do. 18-125 C. 



In the most successful experiments, it has been found that in the case 

 of sweet milk subjected to unusually violent churning, the process of 

 churning should begin at 7*5 to 8-75, on an average 8-125 C. Milk or 

 cream from the milk of milking-cows long calved, since it is more difficult 

 to churn than the milk or cream of milking-cows recently calved, must be 

 set for churning at a higher temperature. The author has found that 

 cream from milk of milking-cows long calved must first be brought to 

 24 C. before it can be churned. As is to be expected, the yield in respect 

 of quantity and condition of butter is not very satisfactory. 



If, owing to any oversight, the proper temperature for churning a 

 liquid has not been chosen, the error may be rectified in exceptional cases 

 by adding warm or cold boiled water. In the application of such a remedy, 

 which is always hazardous, it is especially important to see that only 

 absolutely pure water, heated at the most to 40 C., is used. 



No substances can be added to the liquid to be churned which facilitate 

 churning or improve the butter. The so-called butter powder, which is 



