Evening Republican, Volume 16, Number 78, Rensselaer, Jasper County, 30 March 1912 — Avoid Excessive Churning. [ARTICLE]

Avoid Excessive Churning.

Excessive churning has a tendency to incorporate a large amount' of moisture In butter, hut it injures the pain. .The usual directions arO to stop The churn when the butte? granules are about the size of wheat or rice kernels, bet most of the creameries do not stop the churn until the granules are about the size of peas, then they draw off the buttermilk, add a considerable amount of water to the butter and give the churn from ten to twelve additional revolutions. After this the water is withdrawn and salt Is added, especially when the Dlsbrow churn is used, while the butter Is in the churn is incorporated with the latter la toe course of about twenty minutes. In this way from fifteen to sixteen pCr cent, of moisture and from three to three and a half per cent, of salt is incorporated in the butter. The temperature of the cream is so regulated as to make the butter come in about thirty minutes, and In rather firm condition.