112 CREAMERY BUTTER MAKIXG 



DIFFICULT ClIURXIXC. 



The causes of trouble in churning may l;e enumerated 

 as foUows: (i) thin cream, (2) low temperature, (3) 

 sweet cream, (4) high viscosity of cream, (5) churn too 

 full, (G) 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 usuall}' 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 usuall}' 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. 



CLE.\XING 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 freshlv burned 

 lime by adding water to it at short intervals until about 

 150 pounds of water has been added. Stir the mixture 

 once ever\ 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 

 lif|uid is now jioured oft' and addeil to the churn, which is 



