152 MARKET DAIRYING 
milk in the same machine. The coagulated milk is 
churned until it has become perfectly smooth and uni- 
form. Prolonged or too vigorous agitation will induce 
severe foaming, which is undesirable. Where much foam 
gathers, it must be allowed to settle and then skimmed 
off before bottling, otherwise a skin or crust will form 
on top of the bottle. The more the milk is churned 
or agitated the thinner it will become in consistency. 
Too heavy a consistency is undesirable. 
After churning, the milk should be thoroughly cooled, 
strained and then bottled. 
Marketing. Cultured milk is usually sold in half 
pint and pint bottles, at from five to ten cents per pint. 
One cent a pint above the market price for whole milk 
should give the producer a reasonable profit from cul- 
tured milk, even if made from whole milk. As a rule 
it is made from partially skimmed milk, containing as 
low as one per cent fat, in which case, of course, it 
can be produced for considerably less. 
This class of milk should first of all be sold to con- 
sumers direct the same as ordinary milk, and large 
quantities can be disposed of in this way. Other out- 
lets should be sought, however, such as drug stores, 
hotels and restaurants. Owing to the well advertised 
merits of cultured milk, there is call for it at practically 
all soda fountains; in fact some do an exceptionally 
large business in this class of milk, not only during the 
summer but throughout the year. Soda fountains re- 
tail cultured milk, as a rule, at five cents per half pint 
bottle. 
While the wholesomeness of cultured milk is well 
recognized by physicians, dieticians and the better 
educated classes in general, the majority of milk con- 
