CHURNING AND WASHING BUTTER. 235 
unite the granules into lumps before the churn is stopped. By 
stopping the churn while the butter is in a granular form, the 
most of these curdy specks can be separated from the butter 
by copious washing. Some specks are likely to remain in the 
butter when the cream is in such a condition, but by following 
the above plan enough of the specks can be removed from the 
butter so that it will not injure its commercial quality. The 
degree of ripeness of cream does not have any effect upon the 
Fig. 144.—The churn-room in Trifolium Creamery, Denmark, 
composition of the butter, except in increasing the curd con- 
tent, as mentioned. oa 
Nature of Agitation.—The nature and degree of agitation of 
cream affect the churnability considerably. Many different 
kinds of churns are on the market at the present time. The ro- 
tary drum-churns, now used almost universally in this country, 
are claimed to give the greatest degree of agitation; that is, 
providing the churn revolves at a proper rate of speed. If 
