410 



MANUAL OF MILK PRODUCTS 



sufficient in quantity to fill the barrel churn between one- 

 third and one-half full. The churn should be revolved so as to 

 give the greatest agitation and concussion possible. 

 The object of churning (see Figs. 72, 73). 



In churning, the butter-fat globules should be massed into 

 granules in order that it can be more easily separated from the 



other milk constituents. 

 The separation of this 

 butter-fat with ease and 

 efficiency makes churn- 

 ing one of the most im- 

 portant steps in the pro- 

 duction of butter either 

 in creameries or on 

 farms. The degree or 

 amount of churning is 

 dependent on the size of 

 granules desired. This 

 varies in practice; but 

 if the purpose in having 

 them a definite size is 

 thoroughly understood, 

 the efforts at controlling 

 their size can be more 

 intelligently made. The 

 purpose or object in controlling the size of butter granules 

 during churning is threefold: (1) removal of buttermilk; 

 (2) more even distribution of salt; and (3) finer grain or 

 texture. 



The buttermilk can be most thoroughly removed if butter 

 is in the form of granules varying in size from that of corn 

 kernels to peas. The massing of butter into lumps as large as 

 a walnut or a man's fist results in the incorporation of butter- 

 milk and makes removal by washing very improbable. Again, 



Fig. 72. — The barrel churi 



