326 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



the separator should not be added to cream already cooled. The 

 cream should be stirred well each time a fresh lot is added, and 

 occasionally until it is ready to churn. 



Preparing the cream for churning. — This means developing 

 the proper acidity (sourness) and having the cream at the right 

 temperature. No fresh cream should be added for at least 12 

 hours before churning. If the cream is sweet at this time, a 

 small quantity (5 to 10 p. c.) of the clean flavored sour skim milk 

 may be added with good results and the cream kept at churning 

 temperature for 12 hours. 



The appearance of the cream when ready to churn should 

 be thick and glossy, and pour like thick syrup; it should smell 

 and taste slightly sour. 



The proper temperature of the cream for churning depends 

 upon : 



(1) The richness of the cream, 



(2) The length of time the cows have been milking, 



(3) The breed of the cows, and 



(4) The feed of the cows. 



It will therefore be seen how difficult it is to give any tem- 

 perature as the best, for churning. The best temperature for 

 churning can only be known by testing the per cent of fat in the 

 cream. It is well, however, to know that the following condi- 

 tions require low churning temperatures (54 to 62 degrees) : 



(1) Very rich cream, 



(2) Cream from the milk of fresh cows, 



(3) Cream from the milk of cows receiving succulent feed, 

 such as fresh pasture, clover, ensilage, and wheat bran. 



(4) Cream from the milk of Jersey or Guernsey cows can 

 usually be churned at a lower temperature than that 

 from other breeds. 



Conditions that require high churning temperatures (64 to 

 75 degrees) : 



(1) Very thin cream, 



(2) Cream from cows a long time in milk, 



(3) Cream from the milk of cows receiving dry feed, such 

 as hay, straw, dry pasture, or cotton seed meal. 



