172 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



more of fat and churned at a low temperature. Fifty degrees 

 Fahrenheit is not too low a temperature for churning 

 sweet cream, and if the churning can be done so that the 

 buttermilk is 50 degrees Fahrenheit when the churning is 

 completed there will be very little butter left in the butter- 

 milk. If a rich, sweet cream is churned at a higher tem- 

 perature, such as 55 to 60 degrees Fahrenheit, the butter milk 

 will probably be very rich and the butter soft. The same 

 result would be obtained if thin, sweet cream sontaining 15 

 to 20 per cent, fat was churned at this high temperature. 

 On the other hand, it is impossible to conjecture what the 

 butter milk would contain if a thin, sweet cream was churned 

 at a temperature so low as 50 degrees Fahrenheit, because we 

 are not generally able to churn such cream at this tempera- 

 ture. The butter will not come under such conditions. 



The most satisfactory results w4th sweet cream are ob- 

 tained by having the cream as rich as possible and churning 

 at as low a temperature as possible. 



CHURNING GATHERED CREAM.. 



Gathered cream is almost always thin and seldom sweet, 

 especially if it is collected from a route forty miles long and 

 includes a collection taken up from forty or more farms. It 

 is seldom, if ever, we hear of sweet cream butter being made 

 at a gathered cream factory. When the cream arrives at 

 the factory it is generally sour, and in warm weather ripe 

 enough to be churned at once, but because of its being a 

 mixture of so many different contributions, it is all mixed 

 in one large vat and allowed to stand at least six hours. If 

 left in the ripening vat for a few hours and well stirred occa- 

 sionally the mixture will become more evenly soured and a 

 thinner butter milk obtained than if it is churned when first 

 received. 



Gathered cream usually contains from 10 to 20 per cent, 

 fat, and is churned at about 60 degrees Fahrenheit; churning 

 at a lower temperature would require too much time and prob- 

 ably would not improve the butter or the buttermilk to any 

 great extent. 



SEPARATOR CREAM. 



Separator cream is what the butter-maker at creameries 

 usually has to deal with. It is somewhat purer than the 



