46 FIRST LESSONS IN DAIRYING 



turning the churn. This may be faster at first than 

 when the cream thickens just before breaking. 

 When ripe cream is agitated in a tight churn it 

 should be opened two or three times after churning 

 begins to permit the escaping of gas which has been 

 set free by the agitation. As the particles of fat 



THE MOTION THE SWING CHURN 

 SWING CHURN GIVES ITS CONTENTS 



gather together in the process of churning the 

 cream seems to become thicker and may adhere to 

 the walls of the churn. This can be prevented or 

 remedied by adding a little water at the same tem- 

 perature as the cream is. 



Preparation of the churn. Before placing cream 

 in a clean churn, the churn should be scalded with 

 boiling water. This swells the wood and makes it 

 easier to clean. It should next be thoroughly 

 chilled with cold water to prevent unnecessarily 

 warming the cream. If it becomes dry before the 

 cream is ready, it should be wet. When scalding 

 a tight barrel or box churn, the vent should be 

 opened after each of the first few revolutions to 

 permit escape of the air expanded by the heat. 



