CHAPTER VII. 

 The Churning of Cream. 



114. Whenever butter is found to be perfect in 

 body and grain, it can be depended upon that the 

 churning of the cream was properly performed. 

 Improper methods in the process of churning are 

 followed by faults in the body of the butter. The 

 manner of churning, as well as the shape and size 

 of the butter granules, affects the aroma and flavor 

 of the butter. Conditions in cream which, during 

 churning, interfere with the formation of perfect 

 granules of butter, must necessarily affect the gran- 

 ular structure and the grain of butter. The more 

 defined and ragged the butter granules are, the 

 greater is the volumn of aroma, and the more deli- 

 cate is the flavor. 



115. Chumability of cream. In farm dairy prac- 

 tice the churnability of cream is affected by more 

 factors than is the churnability of cream in cream- 

 eries. This may be due in part to the fact that 

 cream churned on the farm is usually from one herd 

 of cows while the cream that is churned in a cream- 

 ery is from the milk of a number of different herds 

 all put together in one vat and mixed before it is 

 churned. By mixing the cream, the different batches 

 of cream lose their individual characteristics and 

 are made more uniform. The main factors which 

 seem to affect the churnability of cream are temper- 

 atures and ripeness of cream and seasons of the year. 



87 



