X26 PROFITABLE DAIRYING 



2. Fill the churn about one-half full of cream. Add 

 the butter color, at the rate of from 40 to 50 c.c. of 

 color per 100 pounds of fat. The amount of fat can 

 be closely estimated by knowing the weight of the 

 cream and its approximate test. It is not necessary 

 to use butter color, but many prefer butter that is 

 colored. 



3. After giving the churn a few revolutions, open 

 it to allow the "gas" to escape. It is necessary to do 

 this but once or twice at the beginning of the churning. 



4. Revolve the churn so that there will be a good 

 "concussion." (About 50 revolutions per minute is 

 usually sufficient.) 



5. Observe the temperature of the cream. This, of 

 course, will vary, depending upon such factors as 

 richness of the cream, acidity of the cream, etc. Under 

 summer conditions usually 52 to 54 degrees F. are 

 the best temperatures; in winter, or when the cows 

 are on dry feed, or when most of them are strippers, 

 it may be necessary to use temperatures ranging from 

 58 to 60 degrees. It is not advisable, however, to 

 employ temperatures much warmer than these. 



6. While the churning is going on, some one can 

 make a fat test of the cream. As a general rule the 

 cream for churning should test from 25 to 35 per cent 

 fat. 



7. An acidity test should be made as a matter of 

 information. Generally a slightly sour cream will 

 make the kind of butter that the average consumer 

 prefers. An acidity from .4 to .5 per cent is sat- 

 isfactory. 



8. The time required to churn varies, depending 

 upon the temperature employed, acidity of the cream, 

 etc. It should take from 30 to 45 minutes for the 



