232 



BUTTER-MAKING. 



conditions are favorable. Thin cream churns much more slowly, 

 and can be churned at a higher temperature than thick cream, 

 without injuring the quality of the butter. When rich cream 

 is churned at a high temperature, and the butter comes in a 

 short time (about ten minutes), the butter will usually be greasy 

 in body, and will contain a great deal of buttermilk, which will 

 be more or less difficult to remove on washing. When thick 

 cream is being churned, the butter does not break in the form 

 of small round granules, as it does when thin cream is churned. 

 When thick cream is churned at as high a temperature as is 

 consistent with getting a good texture, the best results are 

 obtained. In the first place, rich cream produces less butter- 

 milk, conseciuently less fat will be lost in the buttermilk. This 

 would tend to increase the overrun. Secondly, the breaking 

 of the butter at the end of the churning will be such as to 

 cause the granules to appear large and flaky, rather than small 

 round granules. The more Haky granules of butter will retain 



Fig. 142. — The Simplex churn with worker attached. 



more moisture than the small, harder granules under the same 

 treatment. Experiments show that when different thicknesses 

 of cream (thin cream containing on an average 22% of fat, 

 and thick cream 36% of fat) are churned, there is a difference 

 of about 3% in the moisture- content of the butter. The 



