244 BUTTER-MAKING. 
from strippers, or cows almost dried up. Such milk contains a 
large portion of the small fat-globules. Difficult churning 
resulting from such conditions can usually be remedied by 
ripening to a higher degree of acidity and churning the cream 
at a higher temperature. 
Complaints are occasionally heard of difficult churning 
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 found to occur even though 
the cream may seem to be in an ideal condition for churning. 
It is believed by some, notably 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 condi- 
tion of milk and cream. It is possible that such exceedingly 
difficult cases in churning may 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 sometimes produces difficult churning. When such 
cream is first agitated in the churn it incorporates considerable 
air. This air, together with the various gases developed at a 
low temperature does not readily escape. The viscosity of 
it is so great that it will not release the air present. As a 
consequence 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 combined churn is used the rollers may 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, luke-warm if necessary, may be added directly to the 
cream. By letting the churn stand a short time, the cream will 
usually condense into a liquid form again, and many times the 
churning process can then be completed. This latter method, how- 
ever, usually requires more time than can be profitably spared. 
If the churning difficulty is of aserious nature the remedies are: 
