IIjLINOIS state DAIRYMEN'S ASSOCIATION. 71 



five minutes or so, take the temperature of your cream to see 

 whether it needs to be warmed or cooled. 



Mrs. Mayo. Will all cream churn in thirty minutes at that 

 temperature? 



Mr. Pethebridge: No, it depends entirely upon the breed 

 of cows. Jersey cream will come quicker than Holstein or Ayre- 

 shire. 



The Chairman: Do you know the per cent of fat that was in 

 that cream? 



Mr. Pethebridge; I have not tested it, but Mr. Welford 

 tells me he calculated it was about twenty-five 

 per cent fat. The per cent of fat in the 



cream, of course, would have something to do with the time 

 it takes to churn. Thick cream will come quicker than thin 

 because the fat globules are closer together. In slushy, washy 

 cream the fat globules are far apart, and it takes longer. The 

 fat globules are enclosed in a small envelope of caseine, and the 

 friction, the rubbing together, is what we are trying to do. 



The Chairman: I notice that the dairymaid is a little more 

 particular in giving that churn vent than many creamery men 

 are. I have seen the cork come out of its own accord before the 

 boys got around to take it off. They think if they take it out 

 twice they are doing pretty well. 



Mr. Pethebridge: If any one doubts what I say in regard 

 to straining the cream he has only to look at the cloth through 

 which it has been strained and see the lumps that are left in the 

 cloth. 



Mr. Monrad: Do you think it is necessary in all cases to 

 strain your cream? I do not think it is myself. I have made 

 a good deal of butter without straining where the cream was 

 perfectly smooth. There is a difference in the acidity; where 

 you see the little white specks in the cream it should be strained 

 certainly. Of course it is needed always for flies and such things 

 but not for white specks if the cream is handled right. 



Mr. Pethebridge: I think that the cream should be strained 

 every time and you are sure of being on the right side. 



