218 Milk and Its Products 
churning are usually numerous at this period of 
the year. These complaints readily yield to the 
proper treatment, which is indicated under the con- 
ditions affecting churning,’ and so far as is known 
there never occurs a condition under which it is 
absolutely impossible to churn the butter from any 
given sample of cream. The course to be followed in 
cases of this nature is, first, to add to the food of 
the cows something of a succulent nature, that will 
cause the secretion of milk to be greater in amount 
and not so viscous. Second, to further lessen the 
viscosity by bringing about a vigorous lactic acid 
fermentation in the milk, and in extreme instances, 
perhaps, diluting the cream with warm water or 
weak brine. Care must be taken that this dilution 
does not go too far, or difficulty in churning from 
the thinness of the cream will result. The produc- 
tion of lactic acid in good amounts and within a 
reasonable time seems to be an important means of 
overcoming these cases of difficult churning. It is 
not unlikely that some of the lower fermentations, 
which take place at temperatures below which the 
lactic acid germs are active, may in themselves have 
a retarding effect upon the churning. These cases 
of difficult churning are frequently accompanied by 
the production of an acrid or bitter putrefactive 
fermentation - product in the cream. 
If the attempt is made to churn at an extremely 
low temperature, the agitation of the cream serves 
to incorporate with it bubbles of air, and _ the 
cream froths or swells, When this takes place, 
