FARM DAIRYING 



and if after churning over half an hour there is 

 no sign of butter, pour the greater portion of the 

 cream out into a can or pail, and set it in a vessel 

 of warm water, stir constantly and raise the tem- 

 perature of the cream eight or ten degrees and 

 return it to the churn. This takes but a few min- 

 utes. Never add hot water directly to the cream. 

 It melts the fat, curdles the casein, and produces 

 a pale-colored, weak-bodied butter with white 

 specks of curd through it. 



If this poor cream comes from pans or deep 

 cans, allow the milk to stand longer before skim- 

 ming and remove the cream more carefully. If 

 from a separator, adjust the screw to take a richer 

 cream, and be careful no water or skim-milk runs 

 into the cream can. Remember that cream poor 

 in fat always means a serious loss of butter in the 

 buttermilk. 



3. Sometimes the butter breaks, but will not 

 gather. It remains like fine hay seed or rounds 

 up like small shot. This is due to one or more of 

 four causes : cream poor in fat ; cream cold ; cows 

 getting nothing but dry food; cows milking a 

 long time. 



The fat globules in strippers' milk are small 

 and of a hard tallowy nature, making a high churn- 

 ing temperature necessary. Sometimes there is 



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