COXDITIONS AFFECTING THE CHURXABILrTV OF CKKA^r 251 



on the loss of fat in the buttermilk. The speed of the churn 

 will depend, to some extent, upon the diameter of the churn 

 and the kind of churn used. We fmd the following speeds give 

 very satisfactory results: 



Simplex churn, 24 revolutions per minute. 



Disbrow, Victor, Dual and Perfection churns, from 32 to 

 35 revolutions per minute. 



Where a churn is run at a low speed, the temperature of 

 the cream will ha\-e to be higher to cause the fat globules to 

 unite, due to the lack of sufficient agitation. 



From microscopical examination made of buttermilk, where 

 the loss was high, it was found that the fat seemed to be lodged 

 in the meshes of the casein. When placing buttermilk in bottles 

 in the laboratory,- and permitting it to stand OA'ernight, and 

 taking samples from the upper or watery portion, the test of 

 fat in this licjuid portion was very low, while in the lower por- 

 tion, which contained the casein, the per cent of fat was 

 exceedingh' high. 



The following tests of the upper and lower portions of twelve 

 samples of buttermilk from different churnings were made after 

 allowing the samples to stand in half pint bottles o^•ernight. 

 About half the liciuid, or the upper portion of the buttermilk, 

 was decanted from the bottle in each instance, and a comparison 

 of its test was made with that of the lower portion. 



