. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 216 Milk and Its Products. Fig. 35. " Simples " combined rhura and butter worker. the hardness or softness of the fat. The relative proportions of hard and soft fats vary consider- _ ably. When the soft fats predominate, the churning is easier than when they are in less proportion, while an un- due proportion of hard fats often renders churning ex- tremely difficult. The size of the fat globules also bears an important part in the
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 216 Milk and Its Products. Fig. 35. " Simples " combined rhura and butter worker. the hardness or softness of the fat. The relative proportions of hard and soft fats vary consider- _ ably. When the soft fats predominate, the churning is easier than when they are in less proportion, while an un- due proportion of hard fats often renders churning ex- tremely difficult. The size of the fat globules also bears an important part in the ease and time required for churn- ing. In passing through a mass of liquid two large globules are more likely to hit each other than are two small ones, the rela- tive probability of their meeting and hitting being in proportion to the squares of their The end of churning.—When the pai'ticles of fat have united to such an extent that they begin to be visible in the cream, the butter is said to "break," and from this time on the process of churning is rap- idly finished. Two things are to be observed in bring- ing the operation of churning to a close. In the first place, the churning should be continued until the separation of fat is as complete as possible. In the second place, the larger the masses of but- ter in the churning the more difficult is the re- moval of the buttermilk. If the cream is thor- oughly and uniformly ripened, the separation will be more uniform and the churning more complete than when creams of different degrees of ripeness. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
