CHURNING AND WASHING BUTTER. 233 
average churning temperatures of cream and wash-water in these 
experiments were 56° and 53° F. respectively. 
When thick cream is churned, and the temperature is 
moderately high, it is almost impossible to churn the butter 
into granules. This condition causes butter from thick cream 
to contain more moisture than butter from thin cream. 
Amount of Cream in Churn.—When the churn is about one- 
third full, the greatest degree of agitation is obtained, and con- 
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Fic. 143.—Danish churns and frame for holding them. 
sequently a quicker churning. If a small amount of cream is 
being churned, it is often difficult to gather the butter properly. 
Tf the cream is thin, the granulesare thrown about in such a 
way that they are gathered with difficulty. If the cream is 
thick, the small amount of cream will adhere to the inside of the 
churn, and in that way delay the completion of the churning. 
It is a common opinion that less overrun is obtained from 
