228 BUTTER-MAKING, 
in the butter of too much buttermilk. This buttermilk contains 
sugar, curd, and water, which, when present together in butter, 
are likely to sour and in other ways deteriorate the butter. 
Curd and sugar should be excluded from butter as much as 
possible, in order to eliminate food for bacteria which may be 
present. An excess of curd is also favorable for the forma- 
tion of mottles.* 
Too low a temperature is also undesirable, although it is 
CHURN EAN 
Mavauer § 
Fie. 138.—The Victor combined churn. 
better to have the temperature a little low rather than too high. 
When the churning temperature is too low, difficult churning 
is likely to occur. Cream at a low temperature becomes more 
viscous. On agitation in the churn such cream if it is very 
thick will adhere to the sides of the churn and rotate with it 
without agitating; consequently no churning will take place. 
Too low a temperature brings the butter in such a firm condi- 
tion that it takes up salt with difficulty, and when this hard 
butter is being worked, a large portion of the water in the 
* Bul. No. 263, Geneva, N. Y. 
