JJll'FlCULT CHURMXG 259 



they are often fed on food which causes liard Ijutter fat, as 

 described under " Effect of Food upon Fat." In the fall or 

 earl}' winter, a large portion of the milk is usual)}- obtained 

 from strippers, or ccnvs almost dried up. Such milk contains a 

 large portion of the sn^all fat-globules. Diihcult churning 

 resulting from such conditions can usualh" be remeflied b}' ripen- 

 ing to a higher degree of acidit}' and churning the cream at a 

 Irigher temperature. 



Complaints are occasionally heard of dillicult cliurning which 

 cannot be remedied by such treatment. Sometimes cream froths, 

 and will not agitate in the churn. Such a frothy condition has 

 in some cases been ft)und to occur even though the cream may 

 seem to be in an ideal condition for churning. It is belie\-ed 

 b}' some, notabh' Hertz, that such a condition in the cream is 

 brought about by a disease of the cow. Weigman has studied 

 and isolated a ferment which caused a soapy condition of milk 

 and cream. It is j)ossible that such exceedingl}' difficult cases 

 in churning m.ay be due to a disease of the cow, and it may also 

 be due to certain ferments that produce a soapy condition of the 

 cream. 



If thick cream at a very low temperature is put into the 

 churn, it son:etin:es causes difficult churning. When such 

 cream is first agitated in the churn it incorporates considerable 

 air. This air, together with the ^-arious gases de\'eloped at a 

 low temperature, does not readil}' escape. The \'iscosit}' of it is 

 so great that it will not release the air present. As a conse- 

 quence it assumes a stiff consistency, much the same as the beaten 

 white of an egg. If cream froths in the churn as mentioned, 

 a little warm water thrown on the outside of the churn will 

 often start the agitation of the cream within. If a comljined 

 churn is used the rollers ma}' be put in gear, and the churn 

 revolved in slow gear. This will often start the cream to agitate. 

 If these two remedies are not sufficient, a little water, lukewarm if 

 necessary, may be added directly to the creani. B}- letting 

 the churn stand a short time, the cream will usuall}' condense 

 into a liquid fonn again, and man}' times the churning process 

 can then be completed. This latter method, howe\'er, usually 



