THE CHURNING OF CREAM. 89 



give the best results. Even if the churning tempera- 

 ture were not affected by so many different condi- 

 tions it virould not be safe to lay down a hard and 

 fast rule regarding churning temperature. Condi- 

 tions in creameries and the ability of the individual 

 in charge of the handling of the cream play an im- 

 portant part in determining what this temperature 

 must be. 



118. The butter fat content of cream is the main 

 factor in determining at what temperature cream 

 shall be churned. "When cream is very rich, testing 

 perhaps 33 per cent butter fat, it must be churned at 

 a low temperature in order that good results may be 

 obtained. Such cream can be churned at a tempera- 

 ture as low as 43° F. in summer. Very thin cream, 

 testing perhaps 20 per cent, must be churned at a 

 rather high temperature, especially when the churn 

 is full or overloaded. There is a great difference in 

 the closeness of the fat globules in rich and in poor 

 cream. Being very much closer in rich cream they 

 come in closer contact when the cream is agitated 

 and strike each other more frequently during the 

 churning process than do the globules in thin cream. 

 There is so much serum mixed with the thin cream 

 that it is difficult for the fat globules to strike each 

 other hard enough to cause them to adhere to each 

 other and gather during the churning process. It 

 is therefore evident that the churning temperature 

 must be higher for thin cream than for cream which 

 is rich in butter fat. 



119. The observant operator must have noticed 

 that the time required for churning in influenced by 



