118 MARKET DAIRYING 



process of coalescing continues until the fat globules have 

 united into masses visible in the churn as butter granules. 



CONDITIONS THAT INFLUENCE CHURNING. 



There are a number of conditions that have an impor- 

 tant bearing upon the process of churning. These may 

 be enumerated as follows : 



1. 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. 



I. Temperature. To have the miscroscopic 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 re- 

 sults 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. 

 Most cream is churned between 55 and 60 degrees Fahr. 



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 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 ivhich it can be 



