246 



CHURNING AND Wy\SHING BUTTER 



When thick cre;ini is churned at as high a temperature as is 

 consistent with getting a good texture, the best results are 

 obtainecL In the first place, rich cream produces less butter- 



Fic. 92, — Victor heavy duty churn (Creamery Package Alfg. Co.) 



milk, consequently less fat will be lost in the buttermilk. This 

 would tend to increase the overrun. Secondly, the breakirig 

 of the butter at the end of the churning will be such as to cause 



the granules to appear large and flaky, 

 rather than small and round. The 

 more flaky granules of butter will 

 retain more moisture than the smaller, 

 harder granules under the same treat- 

 ment. I'lxj'XTiments show that when 

 different thicknesses of cream (thin 

 cream containing on an a\'erage 22 per 

 cent of fat, and thick cream 36 per 

 cent of fat) are churned, there is a dif- 

 ference of about 3 ])er cent in the mois- 

 ture-content of the butter. The aver- 

 age churning temperatures of cream and wash-water in these 

 experiments were 56^^ and 53^ F. respectively. 



When thick cream is churned, and the temperature is mod- 



FiG. 03. — Sectional view of 

 four roll Victor working 

 butter. 



