CHURNING AND WASHING BUTTER. 227 
ing cream in bottles is yet in use in many of the smaller house- 
holds of Europe, where the amount of cream is limited to a 
small quantity donated by cow-owners. The next step toward 
churning on a large scale was to get a large wooden box or 
barrel run by power or by hand. The churns which are in use 
at the present’ time in American butter-factories are termed 
“combined churns.” They are so arranged as to admit of 
churning, washing, salting, and working without removing the 
butter from the churn. This style of churn is now being in- 
troduced into Europe. Owing to their superior worth they will 
soon be in general use there as well as here. They keep flies 
away from the butter during fly time; the temperature of the 
butter can be controlled in the churn, and the handling of the 
butter during salting and working is obviated. 
ConpDiTIONS AFFECTING THE CHURNABILITY OF CREAM. 
Temperature.—The temperature of cream is one of the most 
influential factors in determining the churnability of cream. 
Fic. 137.—The Dairy Queen combined churn. 
The higher the temperature of the cream, the sooner the churn- 
ing process will be completed. Too high a churning tempera- 
ture, however, is not desirable. It causes the butter to come 
in soft lumps instead of in a flaky granular form. This is 
deleterious to the quality of the butter. It causes, first, a greasy 
texture of the butter, and, secondly, it causes the incorporation 
