BUTTER-MAKING 251 



taining 30 to 45 per cent of butter-fat is the most satisfactory 

 for churning. 

 Temperature of cream. 



The temperature of the cream is one of the most important 

 factors in determining its churnability. Other things being 

 equal, the higher the temperature, the sooner the churning 

 process will be completed; however, it should always be well 

 below the melting point of the butter-fat. If the temperature 

 is too high, the fat globules may be broken up, resulting in butter 

 with a greasy texture. Too much buttermilk may also be in- 

 corporated in the butter. On the other hand, if the churning 

 temperature is too low, the cream becomes more viscous and the 

 churning process is more difficult; also if the temperature is 

 sufficiently low, the cream may adhere to the sides of the 

 churn and thus escape receiving sufficient agitation to accom- 

 plish the churning process. The temperature is of great im- 

 portance in determining the quality of finished butter, and will 

 vary decidedly under different conditions. Such a temperature 

 should be used as will allow the fat globules to unite easily into 

 the form of small masses or granules. Any conditions which 

 tend to make the churning process more difficult call for the 

 use of higher temperatures, while any conditions which favor 

 the coalescence of the fat globules should be accompanied by 

 lower temperatures. The proper temperatures to be used 

 under any given conditions must be determined by the butter- 

 maker, based on his knowledge of the existing conditions. 

 Under ordinary conditions, the proper churning temperature 

 will be between 50° and 65° F. 

 The ripeness of the cream. 



The ripeness of the cream affects its ease of churning. This is 

 due to the fact that the development of the lactic acid lessens 

 the viscosity of the cream, hence ripe or sour cream will churn 

 more easily than sweet cream. If thin cream is allowed to 

 become over-ripe, the casein will become coagulated and may 



