188 



DAIRY FARMING 



when the cream is from cows far advanced in the stage of 

 lactation and generally during the season when dry feeds 



are fed exclusively. Under 



these 



itself 



fat 

 fat 

 the 

 the 



conditions the 

 is hard, the 

 globules small, and 

 amount of casein in 

 milk large. All these con- 

 ditions combine to make 

 churning difficult. If a 

 cream separator is in use, 

 the trouble may be partly 

 removed by mixing the 

 cream while still sweet 

 with three or four times 

 its volume of warm water 

 FIG. 57. The most widely used, and an d running this mixture 



most satisfactory churn for farm use. 



through the separator. 



This affects the flavor of the butter somewhat, but makes 

 the churning easier by removing 

 part of the casein. 



177. Churns and Churning. 

 For farm use nothing is better 

 than the ordinary barrel churn 

 without any inside fixtures. 

 Large farm dairies can advanta- 

 geously use a small-sized com- 

 bined churn and worker. The 

 cream should be strained into the 

 churn through a wire or hair FlG . 58 . _ combined churn 

 strainer to remove particles of and butter worker adapted for 



use on the farm where large 

 CUrd, which if not removed Show amounts of butter are made. 



