COXDITIONS AFFECTING THE CHURXABILITY OF CREAM 245 



lowering of the churning temperature. The lower the tempera- 

 ture at which the churning can be successfully accomjilished, the 

 more complete will be the churning; that is, the less fat will 

 renaain in the buttermilk. 



Influence of Length of Time Held at Churning Temperature. — 

 The length of time that cream is held at the churning tempera- 

 ture is a factor that must be considered. If it be found necessary 

 to churn cream soon after cooling it, it should be cooled to a 

 lower temperature than would otherwise be necessary. Cream 

 should be held at least two hours at churning temperature before 

 it is churned — better a longer time. It takes this length of time 

 at least for the fat, which is a poor conductor of heat and Arms 

 slowly, to reach the temperature of the serum of the cream and 

 become hrm. 



In the same creamery, with cream of the same richness, we 

 have observed that cream churned immediately after cooling 

 would churn as readily at 51° to 52° F. as cream held at 56° F. 

 o^'ernight and churned without change of temperature. The 

 per cent of fat was much lower in the buttermilk from the cream 

 held overnight than it was in that from cream churned soon after 

 being cooled. 



Richness of Cream. — The amount of fat in the cream affects 

 the churnabihty of it considerably. The richer the cream the 

 sooner will the churning be completed, that is, providing the 

 cream is not rich enough to be so thick as to cause it to adhere 

 to the inside of the churn and thus escape being agitated. If 

 rich cream is churned at a high temperature the butter will come 

 in a remarkably short time, providing all other conditions are 

 ravorable. Thin cream churns much more slowl}-, and can be 

 churned at a higher tempera"ture than thick cream, without 

 injuring the quality of the butter. When rich cream is churned 

 at a high temperature, and the butter co.mes in a short time 

 (about ten minutes), the butter will usualh" be greasy in body, 

 and will contain a great deal of buttermilk, which will be more 

 or less difficult to remove on washing. When thick cream is 

 being churned, the butter does not break in the form of small 

 round granules, as it does when thin cream is churned. 



