Principles and practice of butter-making . Fig. 85- Sectional view ofDual.. Perfection Dreadnaught Churn (J. A. Cherry Co.) butter is being worked, a large portion of the water in thebutter is expressed, and the overrun will be lessened to a greatextent without increasing the commercial value of the butter. The degree of hardness of the fat in the cream is the govern-ing factor in deciding the churning temperature. The churning1 Bui. No. 263, Geneva, N. Y. 242 CHURNING AND WASHING BUTTER temperature will vary a great deal in different localities. Thehardness of the fat depends upon (i) the sea

Principles and practice of butter-making . Fig. 85- Sectional view ofDual.. Perfection Dreadnaught Churn (J. A. Cherry Co.) butter is being worked, a large portion of the water in thebutter is expressed, and the overrun will be lessened to a greatextent without increasing the commercial value of the butter. The degree of hardness of the fat in the cream is the govern-ing factor in deciding the churning temperature. The churning1 Bui. No. 263, Geneva, N. Y. 242 CHURNING AND WASHING BUTTER temperature will vary a great deal in different localities. Thehardness of the fat depends upon (i) the sea Stock Photo

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Principles and practice of butter-making . Fig. 85- Sectional view ofDual.. Perfection Dreadnaught Churn (J. A. Cherry Co.) butter is being worked, a large portion of the water in thebutter is expressed, and the overrun will be lessened to a greatextent without increasing the commercial value of the butter. The degree of hardness of the fat in the cream is the govern-ing factor in deciding the churning temperature. The churning1 Bui. No. 263, Geneva, N. Y. 242 CHURNING AND WASHING BUTTER temperature will vary a great deal in different localities. Thehardness of the fat depends upon (i) the season of the year;(2) the individuality of cow; (3) the stage of lactation; and (4)the kind of food fed to the cows. All these factors influence the melting-point of butter-fat. Thehigher the melting-point of thebutter-fat is, the higher the churn-ing temperature, and the lower themelting-point of the fat, the lowerthe churning temperature. I. During the spring the cowsyield milk containing a larger pro-portion of soft fats; consequentlythe churning temperature is alwayslo

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