THE CHURNING OF CREAM. 95 



can be churned very successfully at a temperature 

 of 56° F. while cream of the same kind may have 

 to be churned at 52° F. at another creamery if the 

 same results are to be obtained. 



124. Temperature ajid time. The following are 

 the main factors which influence the time used in 

 churning and they are arranged according to their 

 relative influence : 



1. Temperature of cream. 



2. Richness of cream. 



3. Fullness of the churn. 



4. Time cream is held at a given temperature. 



5. Season of the year. 



6. Ripeness of the cream. 



7. Speed of churn. 



8. Diameter of churn. 



125. Acidity of cream. In a preceding chapter 

 it has been pointed out that the lactic acid has a 

 marked effect on the viscosity of cream. It seems to 

 have a tendency to render the cream less viscous, 

 or more liquid and thereby enables the fat globules 

 to more readily unite in the churning process. 



126. Age of cream. Age also seems to have the 

 effect of destroying the viscosity and producing a 

 certain condition in the cream which makes it churn 

 more readily than when it is fresh even at the same 

 degree of acidity. Therefore it would seem that 

 age has a similar effect on the viscosity of cream as 

 lactic acid. 



127. From table on page 93, it will be noticed 

 that the richer the cream, the lower must be the 



