]54 MODERN BUTTER MAKINfl. 



the longer may the heat bo applied, before such 

 cream will produce salvy or greasy butter. Rich 

 cream, however, ought to be quickly heated and 

 quickly cooled. 



(B) Churning of cream. The cream should be 

 churned at a temperature that will favor the forma- 

 tion of ragged and irregular butter granules. Any 

 other condition of the butter granules at the end of 

 churning, has a tendency to create an imperfect con- 

 dition in the body and grain of the butter. Churn- 

 ing too long favors salvy or greasy butter, due to 

 the contimied friction of the granules during churn- 

 ing. "When cream churns too quickly, due either to 

 high fat content or to high temperatures, the butter 

 is inclined to be weak in body. Churning cream at 

 reasonably low temperature is not the only means 

 of insuring firm bodied butter. The butter fat glob- 

 ules must be sub.jccted to a certain amount of con- 

 cussion. This (according to scientists) solidifies the 

 fat globules. These globules are supposed to be in 

 a liquid or semi-liquid state in the milk and cream, 

 even when subjected to a temperature nearly down 

 to the freezing point. Very rich cream is more like- 

 ly to produce salvy or greasy butter than is thin 

 cream. This seems to be due to the fact that very 

 rich cream thickens so much during churning that 

 the fat globules are not subjected to the necessary 

 amount of concussion and therefore the butter may 

 contain some semi-liquid fat globules. 



(C) Washing the butter. Too cold wash water 

 may produce a salvy or greasy butter, by undue 

 chilling of only a part of the butter granules. This 



