ILLINOIS STATE DAIRYMEN'S ASSOCIATION 327 



It cannot be definitely stated how high it may be necessary 

 to raise the temperature of the cream to make butter under some 

 of the above conditions, and the best rule that can be given is 

 to raise the temperature high enough to bring the butter in about 

 30 minutes. 



Too high a churning temperature is not desirable, it causes 

 hutter to come in soft lumps instead of in flaky granular 

 form, and causes a greasy texture in the butter and also results 

 in the incorporation of too much buttermilk, which is likely to 

 sour and spoil the flavor of the butter. 



Too low a churning temperature is also undesirable, al- 

 though it is better to have the temperature a little lower rather 

 than too high. Cream at too low a temperature is difficult to 

 churn. When the butter does come, it will be in such a firm 

 condition that it will not gather properly, and is apt to make a 

 dry brittle butter that does not spread easily. It is nearly al- 

 ways necessary to have a higher churning temperature in the fall 

 and winter than in spring and summer. Aim to have the cream 

 at such a temperature that the churning will be completed in 

 from 25 to 30 minutes. 



Churning. 



All the cream should be passed through a finely perforated 

 tin strainer as it is being put into the churn. 



Amount of cream in the churn. Churning will be complet- 

 ed in the shortest time when the churn is about one-third full. 

 The churn should never be more than half full. If a small 

 amount of cream is being churned, it is difficult to gather the 

 butter properly and it is apt to be over-churned. 



Coloring. — When coloring is used, it should be added to 

 the cream just before churning is commenced. Coloring does 

 not improve the quality of the butter, but in late fall and winter 

 months a little coloring improves its appearance. The butter 

 makers must be guided in using color by the tastes of their 

 customers. Too deep a shade is repulsive. 



Speed of the churn. — The proper speed for the churn de- 

 pends upon its size. That speed which gives the greatest con- 

 cussion will be the most effective. 



