260 MARKET DAIRYING 
DIFFICULT CHURNING. 
The causes of trouble in churning may be enumerated 
as follows: (1) thin cream, (2) low temperature, (3) 
sweet cream, (4) high viscosity of cream, (5) churn too 
full, (6) too high or too low speed of churn, (7) colos- 
trum milk, (8) advanced period of lactation, and (9) ab- 
normally rich cream. 
Foaming. ‘This is usually due to churning a thin 
cream at too low a temperature, or to a high viscosity of 
the cream. When caused by these conditions foaming 
can usually be overcome by adding warm water to the 
churn. Foaming may also be caused by having the churn 
too full, in which case the cream should be divided and 
two churnings made instead of one. 
CLEANING CHURNS. 
After the butter has been removed, the churn should be 
washed, first with moderately hot water, next with boiling 
hot water containing a little alkali, and finally with hot 
water. If the final rinsing is done with cold water the 
churn dries too slowly, which is apt to give it a musty 
smell. 
This daily washing should be supplemented once a week 
with a washing with lime water, which is prepared as 
follows: Gradually slake half a bushel of freshly burned 
lime by adding water to it at short intervals until about 
150 pounds of water has been added. Stir the mixture 
once every half hour for several hours, after which allow 
it to remain undisturbed for about ten hours. This 
permits the undissolved material to settle. The clear 
liquid is now poured off and added to the churn, which is 
