Conditions of Difficult Churning. 141 
are churned together; but under various conditions, 
and from time to time, the completeness of separation 
varies with the size of the granules of butter; that 
is to say, if the granules have reached a certain size, 
it does not always follow that the fat has been re- 
moved from the buttermilk to the same degree, so 
that the size of the granules of butter is not a certain 
indication of the completeness of churning. When the 
churning process 1s complete, the buttermilk takes on 
a thin, bluish, watery appearance, quite distinct from 
the thicker vreamy appearance of the unchurned cream, 
and the churning should be continued until this con- 
dition of the buttermilk is reached, even though the 
granules are increased in size beyond the point favor- 
able to their best separation from the buttermilk. 
The higher the temperature at which the cream is 
chuzned, the greater the percentage of fat left in 
the buttermilk and the more casein will be incorpo- 
rated with the butter. 
Difficult churning.—Conditions often arise under 
which it is very difficult or impossible to cause the 
butter to unite in granules and separate from the but- 
termilk. One of the chief difficulties accompanies 
a small and hard condition of the butter granules 
with a high viscosity in the cream. These con- 
ditions usually occur in the late fall and early win- 
ter months, when the cows are far advanced in _lac- 
tation, and when they are often fed on dry food 
of a character to make hard butter fat. An im- 
proper ripening of the cream often accompanies 
these conditions, so that complaints of difficulty in 
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