240 BUTTER-MAKING. 
of granules. Others by the height at which the butter floats 
in the buttermilk. Others again depend upon the appearance 
of the buttermilk. It is well to let all of these factors influence 
the operator in deciding when the churn should be stopped. 
Any one of these factors may not be sufficient indication to 
insure the proper time to stop. 
The size of the granules is the most common factor that 
determines the time when the churn should be stopped. It 
has been a general rule in the past to stop the churning when 
the granules are a little larger than wheat-kernels. As a rule 
it is safer to carry the churning on a little further until the 
granules increase to the size of corn-kernels, irregular and 
flaky inshape. At this stage the buttermilk will usually appear 
bluish in color, and the butter is raised above the buttermilk 
a considerable distance. When the butter is churned to too 
small granules, many of them will go through the strainer into 
the buttermilk, and cause a considerable loss. When butter 
in such shape is washed in medium-cold wash-water, the granules 
continue to remain in a separate state. When salt is added, 
the moisture is extracted from them, and the water is likely 
to be caught in holes and crevices during the working and 
cause leaky butter. If the churning is carried on a little further, 
the granules will not escape into the buttermilk. The churn- 
ing is more complete, and the moisture will be incorporated in 
a better condition. 
Overchurning should be avoided as much as underchurning. 
If butter is overchurned in the buttermilk, it will retain a 
large amount of the buttermilk, which will be very difficult 
to remove by washing. Overchurning butter, especially at a 
medium-high temperature, is very effective in increasing the 
moisture-content of butter, and should be guarded against for 
that reason. Butter containing more than 16% water is not 
permissible on the American market. 
When cream is in a poor condition it should not be over- 
churned, as the incorporation of buttermilk produces a very 
rank and unclean flavor in the butter. Cream in such condi- 
