CHURNING AND WASHING BUTTER. 231 
between 50° and 60° F. Any conditions which tend to harden 
the butter-fat will require a comparatively high churning tem- 
perature; and any conditions tending to soften the butter-fat 
will require a lowering of the churning temperature. The 
lower the temperature at which the churning can be success- 
fully accomplished, the more complete will be the churning; 
that is, the less fat will remain in the buttermilk. 
) 
Fic. 141.—The Simplex combined churn, with worker detached. 
Richness of Cream.—The amount of fat in the cream affects 
the churnability of it considerably. The richer the cream the 
sooner will be the completion of the churning, that is, providing 
the cream is not rich enough to be so thick as to cause the cream 
to adhere to the inside of the churn and thus escape being 
agitated. If rich cream is churned at a high temperature the 
butter will come in a remarkably short time, providing all other 
