240 



CHURNING AND W/\SHING BUTTER 



by cow-owners. The next step toward churning on a large 

 scale was to get a large wooden box or barrel run by power or by 

 hand. The churns which are in use at the present time in 

 American butter-factories are termed " combined churns." 

 They are so arranged as to admit of churning, washing, salting, 

 and working without removing the butter from the churn. This 

 style of churn is now being introduced into Europe. Owing 

 to their superior worth they will soon be in general use there as 

 well as here. They keep flies away from the butter during fly 

 time; the temperature of the butter can be controlled in the 

 churn, and the handhng of the butter during salting and working 

 is obviated. 



CONDITIONS Al'FIX'TlNO Till: CHURN.VKILITY OF CRK.\..M 



Temperature. — The temperature of cream is one of the most 

 influential factors in rietermining its churnaljility. The higher 



Fig. 84. - Dual Churn (Crcamury Package JNlIg. Co.) 



the temperature of the cream, the sooner the cliurning process 

 will be completed. Too high a churning temperature, howe^•er, 

 is not desirable. It causes the butter to come in soft lumps 

 instead of in a flaky granular form. This is deleterious to the 

 quality of the butter. It causes, first, a greasy texture of the 

 butter, and, second, the incorporation in the butter of too much 

 buttermilk. This buttermilk contains sugar, curd, and water. 



