310 CHURNING 



In the majority of cases the churning difficulties will yield 

 wholly or to some extent at least, to proper treatment of the 

 cream. A reasonably rich cream containing about 30 per cent 

 fat, ripened to about .6 per cent acid, churned at the proper 

 temperature and in a churn not more than one-third to one- 

 half full, seldom refuses to churn out. If it foams and swells 

 in the churn, further agitation is useless until the foam has 

 sub^si'ded. If the frothing is due to too much cream in the 

 churn, the quickest way to churn the cream is to remove a 

 portion of the cream from the churn and make two churnings. 

 If the swelling is due to churning at too low a temperature, the 

 difficulty may be overcome by adding a small amount of warm 

 water. The same treatment will often also increase the churn- 

 ability of cream which is abnormally viscous as above described. 

 If warm water is added to the cream the amount of water used 

 should be small, otherwise churning difficulties may arise as 

 the result of too great dilution of the cream. 



Churning difficulties, not due to overloading the churn 

 may also be remedied by the addition to the churn of some dry 

 salt. The salt has a greater affinity for water than the casein 

 has. The salt helps to precipitate or to "salt out" the curd 

 due to dehydration or withdrawal of water from the casein. 

 This causes the casein to contract and the cream to become 

 less viscous. 



In most cases of churning difficulties not due to an over- 

 loaded churn, the turning of the hot water hose over the outside 

 of the revolving churn will hasten the "breaking" of the 

 butter. The resulting slight warming of the churnbarrel breaks 

 the adhesion of the cream to the sides of the churn, the cream 

 drops and concussion is resumed. 



