Helping Butter to ''Break.^' 149 



little can be done except to allow the cream to 

 stand for several hours and then warm it up 

 gradually four or five degrees before again starting 

 the churn. There is very much less danger of swel- 

 ling in the revolving churns than in dash churns. 



Frequently also, in cases when the attempt is 

 made to churn at the extreme lowest point possible, 

 the formation of butter stops just short of the 

 breaking point, and further agitation does not result 

 in an increase of butter. This may be overcome by 

 slightly raising the temperature, or bj' the addition 

 of a little water at a temperature of 85° or 90° F.; 

 or, what is better, it can usually be brought about 

 by the addition of a little dry salt to the churn. 

 The solution of salt in the water of the cream 

 seems to affect the viscosity in such a way that 

 the formation of butter granules is greatly facilitated. 



When ripened cream is churned, there is usually 

 an evolution of gas immediately after the agitation 

 commences. This is gas which has been formed by 

 some of the fermentations going on in the cream, and 

 the gas is liberated within the first five or ten min- 

 utes. The temperature also rises two or three degrees 

 during the operation, from the effect of the friction 

 of the particles upon one another. 



