140 Milk and Its Products. 
the hardness or softness of the fat. The relative 
proportions of hard and soft fats vary considerably. 
When the soft fats 
predominate, the 
churning is easier 
than when they are 
in less proportion. 
The size of the fat 
globules also bears 
~ an important part in 
the ease and time 
Fig. 18. ‘Fargo’? combined churn and 
yutien worker, required for churn- 
ing. In passing through a mass of lquid two large 
globules are more likely to hit each other than are 
two small ones, the relative probability of their meet- 
ing and hitting being in proportion to the square of 
their diameters. 
The end of churning.—When the particles of fat 
have united to such an extent that they begin to be 
visible in the cream, the butter is said to “break,” 
and from this time on the process of churning is rap- 
idly finished. Two things are to be observed in bring- 
ing the operation of churning to a close. In the 
first place, the churning should be continued until 
the separation of fat is as complete as possible. 
In the second place, the larger the masses of Dbut- 
ter in the churming the more difficult is the re- 
moval of the buttermilk. If the cream is thor- 
oughly and uniformly ripened, the separation will be 
more uniform and the churning more complete 
than when creams of different degrees of ripeness 
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