WHKX ']() STOP THK CHURXIXG 



On^ 



attractive appearance. It neither adds to nor takes from the 

 flavor or food \'alut of butter. Hence the shade ol color slinuld 

 be such as will make the butter most attracti^x■ in appearance. 

 This varies somewhat with the market to which the butter is 

 going. 



When to Stop the Churning. — Dil3'erent makers have ^•arious 

 ways of ascertaining when the churning process has been com- 

 pleted. Some determine the proper churning stage by the size 

 of granules, others by the height at which the butter floats in 

 the buttermilk. Others again depend upon the appearance of 

 the buttermilk. It is well to let all of these factors influence 

 the operator in deciding when the churn should be stopped, as no 

 one of them may be a suilicient indication. 



The size of the granules is the most common factor that 

 determines the time when the churn should be stopped. It 

 has been a general rule in the past to stop the churning when 

 the granules are a little larger than wheat-kernels. As a rule 

 it is safer to carry the churning on a little further until the 

 granules increase to the size of corn-kernels, irregular and flak}- 

 in shape. At this stage the buttermilk will usually appear 

 bluish in color, and the butter is raised aboA-e the buttermilk 

 a considerable distance. When the butter is churned to too 

 small granules, many of them will go through the strainer into 

 the buttermilk, and cause a considerable loss. When butter 

 in such shape is washed in medium-cold wash-water, the granules 

 continue to remain in a separate state. When salt is added, 

 the moisture is extracted from them, and the water is likely to be 

 caught in holes and cre\ices during the working and cause leaky 

 butter. If the churning is carried on a little further, the granules 

 will not escape into the buttermilk, the churning will be more 

 complete, and the moisture will be incorporated in a better con- 

 dition. 



Overchurning should be avoided as much as underchurning. 

 If butter is o\'erchurned in the buttermilk, it will retain a large 

 amount of the buttermilk, which will be \ery ditficult to remoA'e 

 by washing. Overchurning butter, especiall}- at a nieflium- 

 high temperature, is very effectiA'c in increasing the moisture- 



