244 BUTTER-MAKING. 



from strippers, or cows almost dried up. Such milk contains a 

 large portion of the small fat-globules. Difficult churning 

 resulting from such conditions can usually be remedied by 

 ripening to a higher degree of acidity and churning the cream 

 at a higher temperature. 



Complaints are occasionally heard of difficult churning 

 which cannot be remedied by such treatment. Sometimes 

 cream froths, and will not agitate in the churn. Such a frothy 

 condition has in some cases been found to occur even though 

 the cream may seem to be in an ideal condition for churning. 

 It is believed by some, notably Hertz, that such a condition in 

 the cream is brought about by a disease of the cow. Weigman 

 has studied and isolated a ferment which caused a soapy condi- 

 tion of milk and cream. It is possible that such exceedingly 

 difficult cases in churning may be due to a disease of the cow, 

 and it may also be due to certain ferments that produce a soapy 

 condition of the cream. 



If thick cream at a very low temperature is put into the 

 churn, it sometimes produces difficult churning. When such 

 cream is first agitated in the churn it incorporates considerable 

 air. This air, together with the various gases developed at a 

 low temperature does not readily escape. The viscosity of 

 it is so great that it will not release the air present. As a 

 consequence it assumes a stiff consistency, much the same as 

 the beaten white of an egg. If cream froths in the churn as 

 mentioned, a little warm water thrown on the outside of the 

 churn will often start the agitation of the cream within. If 

 a combined churn is used the rollers may be put in gear, and 

 the churn revolved in slow gear. This will often start the 

 cream to agitate. If these two remedies are not sufficient, a 

 little water, luke-warm if necessary, may be added directly to the 

 cream. By letting the churn stand a short time, the cream will 

 usually condense into a liquid form again, and many times the 

 churning process can then be completed. This latter method, how- 

 ever, usually requires more time than can be profitably spared. 

 If the churning difficulty is of a serious nature the remedies are: 



