CHURNING AND WASHING BUTTER. 



231 



between 50° and 60° F. Any conditions which tend to harden 

 the butter-fat will require a comparatively high churning tem- 

 perature; and any conditions tending to soften the butter-fat 

 will require a lowering of the churning temperature. The 

 lower the temperature at which the churning can be success- 

 fully accomplished, the more complete will be the churning; 

 that is, the less fat will remain in the buttermilk. 



Fig. 141. — The Simplex combined churn, with worker detached. 



Richness of Cream. — The amount of fat in the cream affects 

 the churnabiUty of it considerably. The richer the cream the 

 sooner will be the completion of the churning, that is, providing 

 the cream is not rich enough to be so thick as to cause the cream 

 to adhere to the inside of the churn and thus escape being 

 agitated. If rich cream is churned at a high temperature the 

 butter, will come in a remarkably short time, providing all other 



