CARE OF THE MILK IO3 



CHURNING POINT 



There are several practical tests to be used to 

 determine the churning point. 



Taste. The cream should be just slightly acid, 

 enough to give a clearly defined acid taste, but not 

 what would be called sour. 



Appearance. At the churning point the cream 

 will have the smooth, velvety, shiny appearance 

 which comes just prior to the actual thickening. 

 Wrinkles will form ahead of an instrument or paddle 

 slowly passed through the cream. 



Texture. At the proper point of fermentation for 

 churning, if a dipperful of the cream be taken up 

 and poured back it will cut a smooth hole in the 

 body of the cream, like oil or molasses, and will 

 not spatter. 



All of these conditions should appear about the same 

 time. The oily pour will come slightly in advance 

 of the others. The taste is among the most reliable 

 tests, but all should be considered. 



