120 



MARKET DAIRYING 



The former can therefore be churned in the same length 

 of time at a lower temperature than the latter. 



The ideal richness is about 30%. A cream much richer 

 than this will stick to the sides of the churn, which re- 

 duces the amount of concussion. The addition of water 

 to the churn will overcome this stickiness and cause the 

 butter to come in a reasonable length of time. It is bet- 

 ter, however, to avoid an excessive richness when a ex- 

 haustive churning is to be expected. 



5. Amount of Cream in Churn. The best and quick- 

 est churning is secured when the churn is 

 one-third full. With more or less cream 

 than this, the amount of concussion is re- 

 duced and the length of time in churning 

 correspondingly increased. 



6. Speed of Churn. The speed of the 

 churn should be such as to produce the great- 

 est possible agitation or concussion of the 

 cream. Too high or too low a speed reduces 

 the amount of concussion. The proper speed 

 for each particular churn must be determined 

 by experiment. 



7. Abnormal Fermentations. The slimy 

 or ropy fermentation sometimes causes trouble 

 in churning by rendering the cream exces- 

 sively viscous. Cream from single herds may 

 become so viscous as to render churning im-, 

 possible. 



Dairy Thermometer. One of the essen- 

 tials in making good butter is a thermometer 

 'Dai?y like that shown in Fig. 48. It is necessary to 



eter. watch the temperature of the cream dur- 



ing ripening, and to secure uniform and exhaustive 



