CHURNING AND WASHING BUTTER. 



235 



v.nite the granules into lumps before the churn is stopped. By 

 stopping the churn while the butter is in a granular form, the 

 most of these curdy specks can be separated from the butter 

 by copious washing. Some specks are likely to remain in the 

 butter when the cream is in such a condition, but by following 

 the above plan enough of the sjjecks can be removed from the 

 butter so that it wiU not injure its commercial quality. The 

 degree of ripeness of cream does not have any effect upon the 



Fig. 144. — ^The chum-room in Trifolium Creamery, Demnark. 



composition of the butter, except in increasing the curd con- 

 tent, as mentioned. 



Nature of Agitation. — The nature and degree of agitation of 

 cream affect the churnabihty considerably. Many different 

 kinds of churns are on the market at the present time. The ro- 

 tary drum-churns, now used almost universally in this country, 

 are claimed to give the greatest degree of agitation; that is, 

 proAdding the churn revolves at a proper rate of speed. If 



