08 MODERN BUTTIOK MAKING. 



130. Viscosity of cream. During the cold season 

 when it is suspected that viscosity in the cream has 

 been the cause of a difficult churning, the trouble 

 can to some extent be avoided in subsequent chum- 

 ings by adding a large per cent of starter and by 

 carefully watching the process of ripening the 

 cream. If the cream is ripened uniformly and to a 

 sufficient degree of acidity, and the temperature of 

 it adjusted according to the per cent of butter fat 

 it contains there will be little trouble with difficult 

 churning. In fact there is really no need of having 

 any trouble in churning. 



131. "When difficutly is experienced in churning 

 it can nearly always be traced to neglect on the part 

 of the operator to properly adjust one or more of 

 the various conditions affecting the uniting of the 

 fat globules during churning. However, in case one 

 has a difficult churning to deal with, caused for 

 instance by the cream having swelled to such an ex- 

 tent that there is little chance of making a churning 

 in a reasonable length of time, a good thing to do is 

 to add a little salt — about one per. cent — and let 

 the churning proceed for about five or ten minutes. 

 If no difference in the consistency of the cream is 

 noticed at the end of this time, pour in about ten 

 per cent of water having a temperature of 95° P. 

 The water should be poured in quickly, distributing 

 it as uniformly as possible, and the churn started at 

 once in order not to allow the water to act on a small 

 quantity of the cream and fat globules and soften 

 enough of them to produce greasy butter. If this 

 treatment does not produce the desired effect on the 



