ON BUTTERMAKING 35 



What are the causes of difficult churning? 



1. Small fat-globules. Usually found in milk 

 from stripper cows or cows far advanced in the 

 lactation period. 



2. Cream may become frothy, due to some ab- 

 normal condition of the milk from a diseased cow, 

 or from foreign substances of an alkaline nature 

 added to milk or cream. 



3. The milk or cream may be " yeasty." 



4. The churn may be too full. 



5. Cream may be too thick. 



6. Cream may be too thin. 



7. Cream may be too cold. 



8. Cream may be too sweet. 



What are the remedies for difficult churning? 



1. See that the cream is not too thick nor too 

 thin, of proper acidity, and of correct temperature. 



2. Do not overfill the churn. 



3. If due to the milk from a certain cow or herd, 

 keep this by itself. 



4. Succulent food, such as ensilage, usually 

 remedies the trouble in milk from errors in dry 

 feeding. 



5. Ripen the cream to a higher acidity. 



6. Use a good commercial starter. 



What is the cause of frothy cream? 



1. Abnormal condition of cream due to diseased 

 condition of cows. 



2. Certain bacteria and bacterial products. 



3. " Yeasts." Quite common in recent years. 



4. Alkaline preservatives added to milk or cream. 



