109 CREAMERY BUTTER MAKING 



slowly revolved for at least half an hour so that the lime 

 water may thoroughly penetrate the pores of the wood. 



Nothing is equal to the cleansing action of well pre- 

 pared lime water and its frequent use will prevent the 

 peculiar churn odor that is bound to develop in churns 

 not so treated. 



The outside of the churn should be thoroughly cleaned 

 w'ith moderately hot water containing a small amount of 

 alkali. 



Churning Cream Immediately After Adding the 

 Starter. Where much hand separator cream is handled, 

 it is usually received with varying amounts of acid, rang- 

 ing in some cases from 0.15% to 0.8%. \Mien the 

 average acidity of the cream is such that w^hen treated 

 with a large amount of starter the mixture will show 

 0.5% acid or more, the cream should be churned as soon 

 as the proper churning temperature can be secured. If, 

 for example, the vat of cream shows 0.4% acid and the 

 starter 0.7%, then one part of starter to two parts of 

 cream would give an average acidity of 0.5%, the right 

 amount for churning cream of moderate richness. 



Pumping Cream into the Churn. Cream may be 

 forced into the churn either by means of air pumps, 

 sanitary milk and cream pumps, or with pumps working 

 on the principle of an ordinary well pump. 



The air pumps require air-tight cream ripeners for 

 their successful operation. The air is pumped into the 

 ripener to create sufficient pressure to force the cream 

 into the churn. Forcing air into the ripener has the 

 advantage of permitting the cream to be conducted to 

 the churn through an open spout. 



Pumps worked with a handle have the advantage of 



