Principles and practice of butter-making . is yet in use in many of the smaller households of Europe,where the amount of cream is limited to a small quantity donated 240 CHURNING AND WASHING BUTTER by cow-owners. The next step toward churning on a largescale was to get a large wooden box or barrel run by power or byhand. The churns which are in use at the present time inAmerican butter-factories are termed combined are so arranged as to admit of churning, washing, salting,and working without removing the butter from the churn. Thisstyle of churn is now being introduced into Eu
Principles and practice of butter-making . is yet in use in many of the smaller households of Europe,where the amount of cream is limited to a small quantity donated 240 CHURNING AND WASHING BUTTER by cow-owners. The next step toward churning on a largescale was to get a large wooden box or barrel run by power or byhand. The churns which are in use at the present time inAmerican butter-factories are termed combined are so arranged as to admit of churning, washing, salting,and working without removing the butter from the churn. Thisstyle of churn is now being introduced into Europe. Owingto their superior worth they will soon be in general use there aswell as here. They keep flies away from the butter during flytime; the temperature of the butter can be controlled in thechurn, and the handling of the butter during salting and workingis obviated. CONDITIONS AFFECTING THE CHURNABILITY OF CREAM Temperature.—The temperature of cream is one of the mostinfluential factors in determining its churnability. The higher. Fig. 84. —Dual Churn (Creamery Package Mfg. Co.) the temperature of the cream, the sooner the churning processwill be completed. Too high a churning temperature, however,is not desirable. It causes the butter to come in soft lumpsinstead of in a flaky granular form. This is deleterious to thequality of the butter. It causes, first, a greasy texture of thebutter, and, second, the incorporation in the butter of too muchbuttermilk. This buttermilk contains sugar, curd, and water, CONDITIONS AFFECTING THE CHURNABILITY OF CREAM 241 which, when present together in butter, are hkely to sour and inother ways injure the butter. Curd and sugar should beexcluded from butter as much as possible, in order to eliminatefood for bacteria which may be excess of curd is also favorable tothe formation of mottles.^ Too low a temperature is also un-desirable, although it is better to havethe temperature a little low rather thantoo high. When the chur
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