250 MARKET DAIRVING 
Temperature. 
2. Character of butter fat. 
3. Acidity of cream. 
4. Richness of cream. 
5. Amount of cream in churn, 
6. Speed of churn. 
7. Abnormal fermentations. 
1. Temperature. To have the microscopic globules 
unite in churning they must have a certain degree of soft- 
ness or fluidity which is greater the higher the tempera- 
ture. Hence the higher the temperature, within certain 
limits, the quicker the churning. To secure the best results 
the temperature must be such as to churn the cream in 
from thirty to forty-five minutes. This is brought about 
in different creams at quite different temperatures. 
The temperature at which cream must be churned is 
determined primarily by the character of the butter fat 
and partly also by the acidity and richness of the cream. 
Rule for Churning Temperature. A good rule to fol- 
low with regard to temperature is this: When the cream 
enters the churn with a richness of 30 to 35 per cent 
and an acidity of .5 to .6 per cent, the temperature should 
be such that the cream will churn in from thirty to forty- 
five minutes. This will insure an exhaustive churning 
and leave the butter in a condition in which it can be 
handled without injuring its texture. Moreover, the but- 
termilk can then be easily removed so that when a plug 
is taken with a trier the day after it is churned the brine 
on it will be perfectly clear. 
2. Character of Butter Fat. The fat globules in 
cream from different sources and at different times have 
the proper fluidity to unite at quite different temperatures. 
