COXDITIOXS AFFECTING THE CIIURXAIlILrrV i)l CREAM 247 



erately high, it is almost impossible to churn the butter into 

 granules. This condition causes butter from thick cream to 

 contain more moisture than butter from thin cream. 



Amount of Cream in Churn. —When the churn is about one- 

 third full, the greatest degree of agitation is obtained, and con- 

 sequently a Cjuicker churning. If a small amount of cream is 

 being churned, it is often difficult to gather the butter proper!}-. 



Fig. 94. — Danish churns and frame for holding them. 



If the cream is thin, the granules are thrown about in such a 

 way that they are gathered with difficult}-. If the cream is 

 thick, the small amount of cream will adhert to the inside of the 

 churn, and in that wa}- dela}- the completion of the churning. 

 It is a common opinion that less overrun is obtained from 

 a small churning than from a large churning. It is safe to sa^- 

 that if it were possible to maintain all conditions alike, especiall}- 

 as to temperature and degree of churning, there would be xevv 



