36 QUESTIONS AND ANSWERS 



5. Cream too sweet. 



6. Churn too full. 



How would you treat cream that froths in a churn? 



1. Correct errors in temperature, acidity, fullness 

 of churn, etc. 



2. For immediate treatment, add some warm 

 water around the outside of the churn. 



3. If a combined churn is used, start the rollers. 



4. Some warm water may be added directly to 

 the cream. 



5. By allowing the churn to stand quiet a while 

 the froth may settle and churning can then be com- 

 pleted. 



6. Pasteurize the cream. 



7. Use a good commercial starter and ripen the 

 cream a little more than usual. 



8. When the trouble continues after the above 

 treatments, thorough investigation should be made 

 into the milk supply and the source of all water 

 supply. 



Why is butter washed? 



To remove as much of the buttermilk as possible. 



When should butter be washed? 



Just as soon as all the free buttermilk can be re- 

 moved. 



What temperature should the wash water be? 



It should be as nearly like that of the cream 

 when churned as is consistent with other condi- 

 tions. 



