%1 A Handbook for Dairymen 



After being ripened the cream should be cooled to 

 the churning temperature or slightly below and held 

 for at least three or four hours. This allows the 

 fat globules to congeal. 



It is obvious that successful ripening and pas- 

 teurization hinge upon the careful regulation and 

 control of temperature while the cream is in the coil- 

 ripening vat. Even the experienced operator should 

 have an accurate guide at this critical stage. Re- 

 gardless of the size of the creamery, it has been 

 proved that the installation of a recording ther- 

 mometer not only helps to standardize the quality 

 of the product, but points \;he way to savings worth 

 many times the cost of the instrument. 



Churnmg. 



If the butter is to be colored, it is desirable to add 

 the coloring to the cream either just before or im- 

 mediately after placing the cream in the churn. Some 

 makers prefer to add the color to the salt. However, 

 it is difficult to obtain a uniform color by this method. 

 The amount of color to use varies from 1 to 3 ounces 

 per 100 pounds of fat. 



Churning time is determined by the temperature 

 of the cream. The churning temperature varies 

 from 48° to 65° F. according to the season of the 

 year, being lower in summer than in winter, If 

 churned too warm, the butter will come very quickly 

 and will be too soft. If too cold, it will come very 

 slowly and the granules will not gather easily. The 

 butter should be churned until the granules are 

 about the size of kernels of wheat. This should 

 require thirty to sixty minutes. 



After the buttermilk is drawn off, the butter 

 should be washed with water at the same temperature 

 as the buttermilk. If the butter is very soft, colder 



