298 CHURNING 



an inactive churn until it is almost impossible to dislodge them. 

 The milk of lime soaking into the wood inhibits their growth, 

 both because of the purifying action of the lime and because 

 of the exclusion of air. Even churns which are in daily use are 

 benefitted by a weekly treatment with milk of lime. 



Immediately after the butter is removed from the churn, 

 the churn should be rinsed out with two rinsings of boiling-hot 

 water. The first rinsing should contain some good washing 

 powder, the second rinsing should be done with clear, pure hot 

 water. It is advisable to revolve the churn for several minutes 

 on high gear while rinsing. The churn should not be rinsed with 

 cold water for the .last rinsing, because cold water will not 



Fig*. 5O. Heavy Duty Victor churn 



Courtesy Creamery Package Mfg. Co. 



evaporate, causing the churn to become watersoaked and musty. 

 On the next day, immediately before filling the churn with the 

 cream, it should be thoroughly steamed, and then rinsed with 

 clean, cold water so as to thoroughly chill it. 



Most churns in use are constructed of wood, usually of 

 cypress. Cypress is most resistent to the swelling action of water 

 and to fungus attacks. The temperature control is easier in 

 wooden churns than in metal churns. Some farm churns are 

 made of iron, tinned on the inside. These churns are easily 

 kept sweet and clean, but they are objectionable when used in 

 a warm room because the cream is prone to warm up during 

 the churning process, causing the butter to become soft. 



