166 SCIENCE AND PRACTICE OF DAIRYING. 



Bowler, Fischer, Samson, Seignette, Qudaille, Derlon, Charles, Maugrain, 

 Penn Helouin, Montslet, Touzet, F. Denis, Destrag, and Turchini. 



89. The Practical Value of the Different Churns. In connection 

 with this subject a number of opinions have already been expressed 

 in the foregoing paragraphs, from which it may be inferred that there 

 is no one absolutely perfect churn no one churn which, under all 

 conditions, is equally well suited for butter-making on a large and 

 on a small scale. For manufacture on a small scale the simple 

 wooden churn is the best, perhaps a simple wooden churn with a 

 horizontal barrel. The best churn for manufacture on a large scale 

 is the so-called improved wooden Holstein churn with upright barrel. 



90. The Preparation of the Milk for Churning. If the liquid is 

 to be churned in a sweet and unsoured state, which may be the case 

 with cream, but not with milk, it does not require any preparation. 

 In the case of churning a sour liquid, the preparation for churning 

 has as its aim to induce and develop lactic fermentation, in the per- 

 fectly fresh substance, in such a way that the original condition of the 

 caseous matter, and with it the condition of the fluid, should become 

 such, within 18 to 24 hours, as to be capable of yielding the best 

 and the largest possible quantity of butter in a good condition and 

 of uniform quality. In practice, cream is often, and milk is always, 

 left to become sour of their own accord, and in that way the yield 

 of butter is left to chance. Such treatment is to be condemned as 

 thoroughly uneconomical. When the fluid has obtained the condition 

 which experience has shown to be most favourable to churning, 

 it is known as ripe for churning. Ripe milk should be uniformly 

 gelatinous (thick as the liver, as the farmers say), and ripe cream 

 should be uniformly leathery. For the purpose of judging of ripe- 

 ness there are no indications or infallible tests. It is only to be 

 known by practice and experience. If the liquid has not quite 

 gained a sufficient degree of ripeness before churning, the result is 

 that less butter is obtained, and if the degree of ripeness be 

 exceeded, the nature and keeping quality of the butter suffer. To 

 obtain ripeness in a longer or shorter period than from 18 to 24 

 hours has been shown to be risky, since under such conditions 

 uniform ripeness can scarcely be expected to take place throughout 

 the entire mass of the liquid. In the case of ripeness obtained in a 

 shorter period, it is scarcely possible to note daily the most suitable 

 time for churning, as the condition of the fluid changes so quickly; 



