240 BUTTER-MAKING. 



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. 

 Any one of these factors may not be sufficient indication to 

 insure the proper time to stop. 



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 

 flaky in shape. At this stage the buttermilk will usually appear 

 bluish in color, and the butter is raised above 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 1)6 caught in holes and crevices 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 churn- 

 ing is more complete, and the moisture will be incorporated in 

 a better condition. 



Overchurning should be avoided as much as underchurning. 

 If butter is overchurned in the buttermilk, it will retain a 

 large amount of the buttermilk, which will be very difficult 

 to remove by washing. Overchurning butter, especially at a 

 medium-high temperature, is very effective in increasing the 

 moisture-content of butter, and should be guarded against for 

 that reason. Butter containing more than 16% water is not 

 permissible on the American market. 



When cream is in a poor condition it should not be over- 

 churned, as the incorporation of buttermilk produces a very 

 rank and unclean flavor in the butter. Cream in such condi- 



