MILK AND ITS PRODUCTS 185 



just enough to fairly incorporate the salt. It is then 

 allowed to stand six or eight hours, after which white 

 streaks are usually noticeable on cutting the butter with 

 a string. The second working should cease as soon as 

 these streaks or mottles have been removed. 



Difficult Churning. The causes of trouble in churn- 

 ing may be enumerated as follows: (i) thin cream, (2) 

 low temperature, (3) sweet cream, (4) high viscosity of 

 cream, (5) churn too full, (6) too high or too low speed 

 of churn, (7) colostrum milk, (8) advanced period of 

 lactation, and (9) abnormally rich cream. 



Foaming. This is usually due to churning a thin 

 cream at too low a temperature, or to a high viscosity of 

 the cream. When caused by these conditions foaming 

 can usually be overcome by adding warm water to the 

 churn. Foaming may also be caused by having the churn 

 too full, in which case the cream should be divided and 

 two churnings made instead of one. 



Cleaning Churns. After the butter has been removed, 

 the churn should be washed, first with moderately hot 

 water, next with boiling hot water containing a little 

 alkali, and finally with hot water. If the final rinsing is 

 done with cold water the churn dries too slowly, which 

 is apt to give it a musty smell. This daily washing should 

 be supplemented occasionally with a washing with lime 

 water. 



Nothing is ec[ual 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 

 with moderately hot water containing a small amount of 

 alkali. 



