THE OIIUKNING OB' CREAM. Ul 



churn for the cream to drop or create the necessary 

 concussion. Where the churn is too full and the 

 cream very rich the churn may become nearly full 

 during the churning process, due to the swelling of 

 the cream. This will increase the time of churning 

 and is likely to cause a heavy loss in the buttermilk. 

 The smaller the quantity in the churn the lower 

 should the temperature be and the fuller the churn 

 the higher should be the temperature. If one were 

 to divide the cream in the vat into two quantities 

 and take one part, equal to one-third of a churn full 

 and the other part equal to two-thirds of a churn 

 full and churn both at a temperature of 50° F. it 

 will be noticed that the difference in churning time 

 will be very marked and that the butter granules in 

 the two churnings will be very different in size and 

 shape. 



129. Speed of churn. The churn must not be speed- 

 ed too high because it then has a tendency to carry 

 the cream around with it and not produce a drop; 

 but on the other hand if the churn goes too slowly 

 the concussion would be so small that churning 

 would be impossible. The churns as they are now 

 put upon the market are as a rule well tested, and 

 it is therefore safe to follow the directions given 

 with them regarding the speed of the churn. In or- 

 der to determine just what speed gives best results 

 I may mention that it would be a good plan to care- 

 fully increase or decrease the speed of the churn and 

 watch results. The speed found to give most desira- 

 ble results can then be adopted. 



