Helping Butter to ‘‘Break.”’ 148 
little can be done except to allow the cream to 
stand for several hours and then warm it up 
gradually four or five degrees before again starting 
the churn. There is very much less danger of swel- 
ling in the revolving churns than in dash churns. 
Frequently also, in cases when the attempt is 
made to churn at the extreme lowest point possible, 
the formation ef butter stops just short of the 
breaking point, and further agitation does not result 
in an inerease of butter. This may be overcome by 
slightly raising the temperature, or by the addition 
of a little water at a temperature of 85° or 90° F.; 
or, what is better, it can usually be brought about 
by the addition of a little dry salt to the churn. 
The solution of salt in the water of the cream 
seems to affect the viscosity in such a way that 
the formation of butter granules is greatly facilitated. 
When ripened cream is churned, there is usually 
an evolution of gas immediately after the agitation 
commences. This is gas which has been formed by 
some of the fermentations going on in the cream, and 
the gas is lberated within the first five or ten min- 
utes. The temperature also rises two or three degrees 
during the operation, from the effect of the friction 
of the particles upon one another. 
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