Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 142.—The Simplex churn with worker attached. more moisture than the small, harder granules under the sametreatment. Experiments show that when different thicknessesof cream (thin cream containing on an average 22% of fat,and thick cream 36% of fat) are churned, there is a differenceof about 3% in the moisture-content of the butter. The CHURNING AND WASHING BUTTER. 233 average churning temperatures
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Fig. 142.—The Simplex churn with worker attached. more moisture than the small, harder granules under the sametreatment. Experiments show that when different thicknessesof cream (thin cream containing on an average 22% of fat,and thick cream 36% of fat) are churned, there is a differenceof about 3% in the moisture-content of the butter. The CHURNING AND WASHING BUTTER. 233 average churning temperatures of cream and wash-water in theseexperiments were 56° and 53° F. respectively. When thick cream is churned, and the temperature ismoderately high, it is almost impossible to churn the butterinto granules. This condition causes butter from thick creamto contain more moisture than butter from thin cream. Amount of Cream in Churn.—When the churn is about one-third full, the greatest degree of agitation is obtained, and con-. FiG. 143.—Danish churns and frame for holding them. sequently a quicker churning. If a small amount of cream isbeing churned, it is often difficult to gather the butter the cream is thin, the granules are thrown about in such away that they are gathered with difficulty. If the cream isthick, the small amount of cream will adhere to the inside of thechurn, and in that way delay the completion of the is a common opinion that less overrun is obtained from 234 BUTTER-MAKING. a small churning than from a large churning. It is safe to saythat if it were possible to maintain all conditions ahke, especiallyas to temperature and degree of churning, there would be nodifference in the moisture-content of the butter made fromchurnings of different sizes. When there is only a small amountin the churn, the atmospheric temperature is likely to raise orlower the temperature of the cream. If the atmosphere iswarm, then the butter from the small
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