The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1884-02-22
WINTER CHURNING.

| Winter is q troublesome time in the family
dairy. Usually the business dairy has proper
provisions for avoiding difficulty, such as
the mainter' zee Of proper temperature in
the milk and The cream ; 3 sufficient number
of fresh cows. and frequent churning. In
the small dairy, or with the family COW,
these provisions cannot be or are not always
maintained, and then there is trouble of
varions kinds. Long churning, bitter cream,
| specks in the butter and foaming in the churn
are the common difficulties complained Of
| have investigated these troubles so long
that | feel safe to say that the chief, if not
the sole, source of them is temperature. The
cream is put into the ehurn to cool, or is
churned in too cold s place. so that its
| temperature is reduced too much and the fne
butter may come after an hours churning,
but churning may be continued hour after
hour without any advance toward solid but
ter. The milk is kept in too cold place, so
that too long time is required for the cream
to rise, and perhaps in the confined air of a
cellar, and the cream is bitter. This is
especially the case when the cream is kept
whole week to gather enough for churning
and more SO still when the cream is not
stirred at each addition of the fresh cream,
and the bottom becomes too sour. This
produces bitter cream and also white specks
from coagulated casein or albumen, which
gather with the butter and cannot be sepa.
rated from it, or are worked up with it.
During the last cold spell have made
few new tests in regard to temperature.
Four gallons of cream which was gathered
in four days, and was kept in one jar, was
divided into two equal parts after it had
been well stirred. One half was put into q
churn Ia small-sized Blanchardl at q temper
ature of IS degrees the other half was put
In another churn Of the same kind at 3 |
temperature of So degrees. Both churnings
were begun at the same time in a room |
where the temperature was so degrees. The |
first lot of cream became butter in 20 min |
uies, and the temperature of the buttermilk !
was so degrees. The second lot took two hours |
to churn and the buttermilk had the same |
temperature as the room. Three days after /
the same quantity of cream was divided in the
same manner and put into the churn, at the
same temperatures, viz, 65 degrees and IS
degrees. The churning was done in a room
at temperature of 40 degrees. The first
lot became butter in 25 minutes the butter
was very hard and the buttermilk was 55
degrees.
The second lot was churned four hours,
and was still fine butter then and had been
so for three hours. Another hour-wa con-
sumed without any change; the temperature
of the buttermilk was As degrees. The fine
butter was simply too cold to gather. Two
quarts of hot water at 1872 degrees were
poured slowly into the churn while the
dasher was turned, and the butter was
gathered in 5 minutes. The temperature of
the buttermilk was then 60 degrees. Had the
warm water been poured into the churn
four hours before, four hours of tiresome
work would have been saved The constant
agitation Of the cream in the churn in cold
room rapidly reduces the temperature, be-
cause OF the constant current of cold air
passing in and out of the churn by the motion
Of the dasher. The same effect occurs with
The rotary churns, as the cooling of a rapidly
moving body in cold air is just the same as
with stationary body in a current Of equal
" cold air having the same velocity as that
Of the moving body in the still air. In
churning IN the winter this cooling effect
must not be lost sight Of
In keeping cream for a week, the jar
should be kept in cool place until "a hours
before churning when it should be brought
up to warm room and gradually warmed
10 90 degrees, and then churned in room
1t not less than so degrees 1t is also
necessary to stir the cream at least once ]
every day, and teaspoonful of salt will 4.
help to prevent excessive acidity The churn
'hould also be thoroughly warmed and every
precaution taken to prevent loss of heat.
4, however, the cream is warmed too much
~ putting the jari in hot water, and espec
ally into boiling hot water, the albumen in the
milk and the sour milk will be turned into
ough clots, which will gather with the butter,
md if the cream is too warm it will foam in ;
he chnrn, and one may turn and turn and
he butter will not come. If then cold water
s put into the churn the foaming subsidies, L,
md we have lot of soft, ill-favored butter
IS result-Cor. Country Gentleman.