92 MODERN BUTTER MAKING. 



hours. It is well to remember that the longer cream 

 has been held at a low temperature the higher can 

 the churning temperature be; and the higher the 

 temperature at which the cream has been held pre- 

 vious to churning, the lower it should be cooled for 

 churning in order to produce firm-bodied butter. 



121. The temperature of the churning room has a 



decided influence on the temperature at which cream 

 should be churned. When the churning raom is cold, 

 the cream may be put into the churn at a higher 

 temperature than when the room is warm. But if 

 the cream is a little high in temperature in relation 

 to the test and quantity, and the room is somewhat 

 warmer than the cream, the result from this churn- 

 ing will probably not be very satisfactory. The 

 most exhaustive churnings can generally be obtained 

 when the temperature of the churning room is as 

 low, or lower, than that of the cream to be churned, 

 provided that the temperature of the cream has 

 been properly adjusted before putting it into the 

 chum. In regulating the temperature of cream for 

 churning, the season of the year must always be 

 taken into consideration. In the spring the butter 

 fat is likely to be of a softer nature than in the 

 fall and winter. In fall and early winter the cream 

 is likely to be more viscous and may require a little 

 higher temperature than during the spring and 

 summer months. The fat globules are somewhat 

 firmer during the winter months than they are in 

 spring and summer. This is probably due to some 

 extent, to the kind of food eaten by the cows during 



