90 MODERN BUTTER MAKING. 



the quantity of cream in the churn and that the 

 condition of the butter granules at the end of churn- 

 ing is influenced in the same way. For example, take 

 a churn having a capacity of 1,500 pounds when a 

 little over one half full. This quantity of cream 

 testing 30 per cent butter fat may chum exactly 

 right at a temperature of 55° F., while if we reduce 

 the quantity to 600 lbs. and maintain the same test 

 and temperature it will churn too quickly and may 

 cause a heavy loss in the buttermilk. Now, suppose 

 we take 600 pounds of cream testing 22 per cent but- 

 ter fat. We can churn this cream in the same churn 

 very nicely at a temperature of 56° F., but if we 

 had 1,500 pounds if this 22 per cent cream and 

 churned at a temperature of 56° F., the chances are 

 that it would take about two hours or more to churn 

 it; especially if the churning room were so cold that 

 the temperature of the cream would not be raised 

 during the churning process. These variations in 

 temperatures in relation to the quantity of cream 

 in the churn may be explained in the following 

 manner: When the quantity of cream in the churn 

 is small, a fat globule may strike or gather several 

 other globules at every revolution of the churn; but 

 when the churn is too full of cream, one fat globule 

 may strike or gather only one fat globule at each 

 revolution, due to less violent agitation. Therefore, 

 it can be easily seen that when the churn is full the 

 temperature must be higher than when it is only 

 one-half or one-fourth full. 



120. The age of the cream has quite a marked in- 

 fluence on the churning temperature. As a rule, the 



