1(1(1 JIODIOKN MUTTER MAKING. 



are the more jjcrfect will 1)e the body of the butter. 

 The salvy and greasy condition so often noticed in 

 butter on the market is due in a great measure to 

 the care of the cream and the manner of churning 

 and not entirely due, as some believe, to the methods 

 of handling the butter after churning. 



Heavy losses of butter fat in the buttermilk may 

 be due to improper ripening of the cream, churning 

 at too high temperatures, too quick churning, too 

 long churning, churning mixed sour and sweet 

 cream and in fact to anything which effects the 

 ideal conditions of the churning process. 



