RIPENING AND CHURNING. I37 



Different Temperatures for Ohurjiing. — We 



now have the caream from the shallow setting, 

 the deep setting and from, the separator, ripened 

 ready to churn. The next point is to secure the 

 proper temperature before putting it in the 

 chum. It is best to cool the cream* from the 

 shallow setting system to 54 or 56 deg. before 

 churning. This cream is rich in fat and can be 

 churned at this temperature without any diffi- 

 culty. Let the cream stand at low temperature 

 before churning long enough for the fats to so- 

 lidify or harden. 



The cream from the deep-cold system has a 

 much larger per cent of milk in it, and conse- 

 quently a smaller per cent of fat, and will need 

 to be churned at a higher temperature. If we 

 undertake to chum this cream below 55 deg. 

 we will probably have trouble from its swelling 

 and will find the chum full of frothy cream. 

 The proper temperature for this cream is 60 to 

 62 deg. in winter and 58 to 60 deg. in summer. 



The separator cream should be cooled to a 

 temperature to correspond with the per cent of 

 fat it contains. If the separator is adjusted to 

 take from one-seventh to one-eighth of the 

 whole milk as cream, it will contain sufficient 

 fat so we can chum it at a temperature below 55 

 deg., but if the separator is adjusted to take 

 . one-fourth to one-fifth of the milk as cream, we 

 shall have need to chum at the temperature of 



