aiPENING AND CHURNING CEEAM. 189 



the cream in the churn the cream will warm 

 up very fast. I have learned that with a box 

 or barrel churn in a room 15 deg. colder than 

 the cream in the churn one hour's churning 

 would not change the , temperature of the 

 cream. 



Advantages of low temperature. — Churn- 

 ing at a low temperature not only gives more 

 exhaustive churning but it gives better butter 

 — butter with less foreign elements in it and 

 with much better keeping qualities. Another 

 point is that it requires less washing to re- 

 move the buttermilk. This I consider a great 

 advantage, as it is a fact that washing removes 

 some of the delicate flavor of butter. In this 

 line I recently made a test of a churning. 

 The churning was 

 stopped when the 

 butter granules 



were the size of i^w^Mt^/' 



kernels of wheat, ^.e^^^ffHR'' 



7./ 



and the butter- -^^^^^'"^^^JS^P 

 milk, which was C^^^^ S^^ 



at a temperature strainer dipper. 



of 53 deg., was then drawn out; then one-third 

 of the butter was taken out and salted and 

 worked. The remaining butter was washed 

 once and then one-half of the contents taken 

 out-and salted and worked. The balance was 

 then washed a second time and allowed to lie 



