592 ANNUAL REPORT OF THE Off. Doc. 



poiut, including (1) the influence of advance of lactation, (2) im- 

 proper ripening of cream, (3j cream poor in fat, and (4) low tempera- 

 ture of churning. 



(1.) Influence of Advanced Lactation. — In the case of cows that 

 are far advanced in lactation, we find a combination of conditions 

 that work against the ease of churning, such as small size of fat- 

 globules, milk-fat of harder character than normal, and a larger 

 amount than usual of albumin, casein and milk-sugar in the milk 

 and cream, thus increasing the resistance oli'ered to the uniting of the 

 fat-globules. In the case of cows that come into milk iu the spring, 

 these conditions are noticeable in the winter, when, in addition, the 

 food is often largely dry hay or straw. These conditions may also 

 be aggravated by improper ripening of cream. To overcome the 

 difficulties of churning caused by these conditions, the cows must 

 be given succulent feed, such as silage or roots, and the cream must 

 be ripeued so as to develop more than the usual amount of acid. 

 In extreme cases, some additional help may come from diluting 

 the cream slightly with warm water or by adding dilute salt brine. 



(2.) Improper Kipening of Cream. — The cream should be ripened 

 under the conditions previously given (see sections 20 to 28, pp. 

 583-586). 



(3.) Cream Poor in Fat. — Usually, it is more difficult to churn 

 completely cream poor in fat. This condition needs to occur only 

 when gravity methods are employed in raising cream. By using 

 the centrifugal method of separating cream, no trouble need ever 

 be experienced in this line. 



(4.) Low Temperature in Churning. — In churning at very low tem- 

 peratures, the agitation mixes air with the cream and the cream 

 often froths or swells. Under these conditions, it is best to let 

 the cream stand several hours and then to warm it up slowly four 

 or five degrees, before trying to churn again. Kevolving churns 

 give less trouble in this respect than dash churns. Then, again, in 

 churning at low temperatures, the formation of butter may stop just 

 short of the "breaking'' point and not be affected by further churn- 

 ing. M such cases, the difficulty may be overcome by adding a little 

 dry salt to the cream or a little water of the temperature of 85 de- 

 grees F. to 90 degrees F. 



30. Removing Buttermilk from Granules. 



When the churning has been completed and the fat has been 

 gathered into granules successfully, the next step is to remove 

 the buttermilk from the butter. As previously stated, the butter 

 at this stage should be in granules not larger than kernels of 

 wheat, and the buttermilk should be clear and watery in appear- 

 ance, if the cream has been properly ripened and the churning done 



