OG MODERN BUTTER MAKING. 



temperature for churning. Cream testing 35 per 

 cent butter fat will as a rule churn in much less 

 time than cream having only 22 per cent butter fat. 

 The exhaustiveness of churning is also influenced 

 to some extent by the richness of the cream. Very 

 rich cream (33 to 36 per cent) when the churn is 

 over half full will very readily adhere to the sides 

 of the churn and will swing round as the chum re- 

 volves. Such cream will lose more butter fat in the 

 buttermilk than cream which is not so rich and 

 which through the whole process of churning pro- 

 duces a regular drop. It can readily be seen that a 

 regular and uniform drop of the cream in the churn 

 would have a tendency toward uniting the fat glo- 

 bules uniformly and the loss in butter fat would be 

 relatively less. It seems that when a regular drop 

 is not produced, the globules that are more easily 

 churnable unite in the granules and leave the small- 

 er ones to unite later in the churning process. If 

 these globules fail to unite there would be great loss 

 in the buttermilk. Sometimes when the cream is 

 too rich, part of it will adhere to the inside fixtures 

 of the churn and not readily drop off during churn- 

 ing and will not be churned nor gathered at all. 

 This is a source of considerable loss in the butter- 

 milk. 



128. Quantity of cream in the churn. The quantity 

 of cream in the churn bears a definite relation to the 

 time it will lake to churn. _As a rule the fuller the 

 churn the longer it will take to churn. It is not 

 advisable to fill the churn more than half full due 

 to the fact that thoro is not sufficient space in the 



