MILK PRODUCTS 421 
checked by lowering the temperature if the best flavor 
and texture are to be secured. 
5. Churning.—Various types of churns are in use, but 
those that agitate the cream in such manner as to cause 
concussion of the fat particles stand in highest approval. 
The whole purpose of churning is to bring the fat 
globules together in granular masses. 
A rapid agitation is favorable to quick 
churning. The barrel and box types 
of churn are preferable because they 
meet these two conditions. A cold 
cream makes difficult churning, as does 
a cream that has not been fully ripened. 
6. Washing the butter.—When the 
globules have been gathered into par- 
ticles about the size of grains of wheat 
and the buttermilk is blue and watery, the churning 
should be stopped. A dash of cold water to the contents 
of the churn will hasten the rise of the smaller particles 
floating in the buttermilk. The 
buttermilk is now drained out of 
the churn. Cold water is added, 
a quarter less than the amount 
of buttermilk withdrawn, and the 
churning continued gently for a 
few minutes. The water is now 
drained out of the churn and a 
second washing given the butter. 
BARREL CHURN 
If the water drained away from the 
second application is clear, the washing 
operation is ended, but if a milky color 
rerains, add water a third or even a Showing granular condition. 
fourth time as before. 
7. Working butter.—J ust two ends are sought in work- 
ing butter—to incorporate the salt and to bring the par- 
WASHED AND UNWORKED 
