The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1912-08-01
XIII.-Difficulties In
Churning.
By LAURA ROSE.
Demonstration and Lecturer In Dairying
at the Ontario Agricultural Co..
lese, Guelph. Canada.

copyright. 1911. by A. C. McClurg & Col
ALMOST all the difficulties met
~ with in the dairy can be avoid
A ed by wisdom and care, but as
they do come it is expedient to
know how to meet them. The causes
of cream not churning within reason
able time are various:
First.-Too much cream in the churn
If it swells and nearly fills the churn.
conclusion practically ceases. Remedy:
Take out half the cream and make two
churnings. 1t will save time butter
and patience. 4 person IS almost
saint who can be good natured ut the
end Of three hours hard churning
Never fill the churn over half full.
Second.-Cream too poor in fat
Where there is large amount of skim
milk in the cream, the fat globuleS do
not have the same conclusion or
chance of coming in contact and mass
ing together. Such cream requires
high churning temperature to soften
the globules, so that with the lessened
force and contact they may adhere
to each other. Remedy: If the temper
allure has been low at starting. and ii
after churning over half an hour there
Is no sign Of butter, pour the greater
portion Of the cream out into a can or
pail, and set it in vessel of warm
water, stir constantly and raise the
temperature Of the cream eight or ten
degrees and return it to the churn.
This takes but a few minutes. Never
add hot water directly to the cream
It melts the fat, curdles the casein
and produces a pale colored. weak
bodied butter with white specks Of
curd through 1t.
Cream Poor In Fat.
If this poor cream comes from pans
or deep cans allow the milk to stand
longer before skimming and remove
the cream more carefully. If from a
separator, adjust the screw to take a
richer cream. and be careful no water
or skimmilk runs into the cream can.
Remember that cream poor in fat al
| ways means Il serious loss Of butter III
the buttermilk.
Third.-Sometimes the butter breaks,
but will not gather. 1t remains like
fine hay seed or rounds up like small
shot. This is due to one or more OF
four causes-cream poor in fat. cream
cold, cows getting nothing but dry
food and cows milking long time.
The fat globules in shippers milk
are small and Of hard, tallowy ma
ture, making high churning temper
allure necessary. Sometimes there Is
present in such milk a viscous sub
stance which prevents the massing OF
the globules l have known many
people to lose churning after churnins
from this cause. To scald such cream
while it is sweet cheat it to 1S5 de
grees) and then cool helps greatly.
A fresh COW coming into the hero
has a marked effect in improving thu
churnability Of the rest of the cream.
The dry. condensed feed of winter
produces butter fat which has melt
ing point several degrees higher thar
the fat produced from the succulen
green food OF summer This account
for the necessarily higher churnin;
temperature in winter. judiciou
selection of foods materially helps thu
churning. Cottonseed cake. hay an,
straw tend to harden butter Linsee,
cake. silage and roots have the oppo
site effect and make churning easier
Remedy: If there Is no sign of tn
butter gathering after breaking. whel
you have churned for five minute
/ slowly or when on looking ut the III
! the granules appear to be rounding uT
! to churn longer without doing some
thing Is useless. Add two or tire
! quarts Of water several degrees warme
! than the cream. The water dilntes tn
ton of the butter. Revolve the chur
a few times. let stand little while
then draw off about half of the hut
termilk. straining it through Il fin
sieve or strainer to catch any part
cles of butter The liquid thus RI
duced and the churning continued tn
butter should soon gather into the r,
quired sized granules In cases G
very poor cream it may be necessar
to reduce the buttermilk further.
Fourth.-Churning in cold ROOF
" will lower the temperature sufficient
O to retard the coming of the butte
It Remedy: Warm the cream as befol
v described. Start with the cream warn
! er than usual under such conditions
!. Fifth.-Very rich cream will thicke
: or ''go to sleep" in the churn. and col
~ cussion ceases. or nearly so Remed.
All that is necessary is to add wat,
or skimmilk at churning temperatu1
or little lower to thin the crear
so that 1t can again fall in the churn
Sixth.-The very slow revolving I
the churn causes unnecessary delay
having the butter come. Remed
Churn as fast as you can, so long I