THE CHURNING OF CRKAiAr. 0!J 



cream the next best thing to do is to draw off 

 enough cream to allow a perfect drop of the cream 

 remaining in the churn. 



132. Danger in too much churning. When the 

 butter comes in granules like shot and churning is 

 continued for some time after that stage is reached, 

 for the purpose of producing larger granules, there 

 is danger of the friction of the granules producing 

 salvy and greasy butter. When the butter comes 

 in fine granules and it is diificult to churn the gran- 

 ules to larger size it is well to stop the churning and 

 draw off enough of the buttermilk to produce a 

 greater density of butter fat. The granules of but- 

 ter drawn off with the buttermilk can be caught on 

 a fine sieve and returned to the churn. By draw- 

 ing off part of the buttermilk the fat globules come 

 closer together and will more readily unite into 

 larger granules when churning is continued. Cream 

 which churns in this way does not produce the finest 

 butter. Anything affecting the structure of butter 

 granules is likely to produce a greasy surface and 

 tends to destroy the fine aroma of the butter. When 

 butter granules are fine, round and hard and churn- 

 ing is continued for some length of time without 

 changing their shape or size, the surface of the gran- 

 ules is rubbed smooth by friction against each other. 

 This breaks the grain and produces greasy butter. 

 The body of the butter as already stated is greatly 

 affected by the granular structure of the butter 

 granules at the end of churning. The ideal condi- 

 tion of the butter granules, is to have them tjome in 

 ragged or irregular bodies. The more irregular 'they 



