258 CHURNINr; AKT) A\'ASHrNC; uutter 



perature should be low. If the temijeriiture of the wash-water 

 is high, and the butter is washed exeessi\el_\\ it \\ill e(jntain too 

 mueh moisture when it is linished, and is like!}' to be salvy. 

 If washed with water at a low temperature the jjutter will not 

 incorporate so much water. What it d(jes incorporate in excess, 

 will, as a rule, be expressed during the v.'orking of the butter — a 

 result due to its firmness. 



If the attempt is made to incorporate water by working the 

 butter in water after the salt has been added, while the butter is 

 in a hard, granular condition, it will usualh* appear leak)-. 



If cream is in a good condition, overchurning to a small extent 

 does not produce any bad results. The gerrr_s which are present 

 in pure and well-ripened cream are not deleterious to the keeping 

 quality of the butter. The amount of butter-milk incorporated 

 in the butter is not sufficient to cause any bad effects upon its 

 quality. If the cream is in proper condition it is difixult to 

 incorporate any more than 3 per cent of curd into the butter. 

 While overchurning is not to be recommended, if it is at am- time 

 desirable, it should be done in the washwater rather than in the 

 buttermilk. 



Churning Mixed, Sweet, and Sour Cream. — When two lots of 

 cream are to be churned, one sweet and the other sour, they 

 should be churned separately. If the two lots of cream are 

 mixed together, the sour cream churns more quickly than the 

 sweet cream. As a consequence the churn is likel}- to be 

 stopped before the fat from the sweet cream has been completely 

 separated from the serum. 



At some of the creameries conditions are such that the oper- 

 ator may be tempted to mix the two lots of creani. \\'here 

 sweet cream arrives at the creamer)- just previous to churning 

 time, it is advisable not to mix the sweet cream with the sour. 

 It is, as a rule, better to carry the sweet cream over to the next 

 churning, or, if necessary, churn it separate!}-. 



Difficult Churning.- Diflicult churnings in creameries are 

 not \'ery common. In farm butter-making they are more fre- 

 quent, esi)ecialh- in the fall. x\t tkiis tiine the cows i\rv usuallj' 

 well advancefl in the jxTiod of lactation, and early in the winter 



