THE CHURNING OF CREAM. 91 



older the cream, the more quickly it will churn. 

 Fresh cream, ripened only a little and held cold only 

 a short time before churning, seems to require a 

 longer time for churning than older cream does. , 

 The fact that there is such a difference in the time 

 required for the churning of old and fresh cream 

 may explain why it is that when old and fresh cream 

 are mixed and churned soon after mixing, the 

 cream will not churn as exhaustively as it should 

 The older the cream, the lower can the temperature 

 be, provided that it has not been held too long at 

 a low temperature previous to churning. However, 

 fresh cream can also be churned at a low tempera- 

 ture and in fact must be so churned, if it is to churn 

 exhaustively. The time required for churning will 

 be longer than that required for older cream. The 

 temperature at which cream has been held previous 

 to churning has a decided influence on the tempera- 

 ture at which it can be churned. When cream has 

 been held for only a few hours at a low temperature 

 it would not be well to churn it at a high tempera- 

 ture. But if cream has been held at a low tempera- 

 ture for a long time (twelve or fourteen hours) it 

 may be warmed to a higher temperature and still 

 churn well and produce firm-bodied butter; but if 

 this same cream were to be churned at a tempera- 

 ture three or four degrees lower than that at which 

 it has been held, it would require hours to churn it. 

 If cream is to be churned shortly after cooling — 

 that is, three or four hours — the temperature must 

 be very much lower than it would need to be if the 

 same cream were to be held for eight, ten or twelve 



