232 BUTTER-MAKING. 
conditions are favorable. Thin cream churns much more slowly, 
and can be churned at a higher temperature than thick cream, 
without injuring the quality of the butter. When rich cream 
is churned at a high temperature, and the butter comes in a 
short time (about ten minutes), the butter will usually be greasy 
in body, and will contain a great deal of buttermilk, which will 
be more or less difficult to remove on washing. When thick 
cream is being churned, the butter does not break in the form 
of small round granules, as it does when thin cream is churned. 
When thick cream is churned at as high a temperature as is 
consistent with getting a good texture, the best results are 
obtained. In the first place, rich cream produces less butter- 
milk, consequently less fat will be lost in the buttermilk. This 
would tend to increase the overrun. Secondly, the breaking 
of the butter at the end of the churning will be such as to 
cause the granules to appear large and flaky, rather than small 
round granules. The more flaky granules of butter will retain 
Fic. 142.—The Simplex churn with worker attached. 
more moisture than the small, harder granules under the same 
treatment. Experiments show that when different thicknesses 
of cream (thin cream containing on an average 22% of fat, 
and thick cream 36% of fat) are churned, there is a difference 
of about 3% in the moisture-content of the butter. The 
