The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-11-22
XIII.-Difficulties In
Churnine.
By LAURA ROSE,
Demonstration and Lecturer In Dairying
at the Ontario Agricultural COL
lese, Guelph. Canada.

at the Ontario Agricultural Col
lese, Guelph. Canada.
copyright, 1911. by A. C. McClurg & Col
ALMOST all the difficulties met
"a with in the dairy can be avoid
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
Cummings. 1t will save time. butter
and patience. A person is almost a
saint who can be good natured at 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 a
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 If
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 a 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 few minutes. Never
add hot water directly to the cream.
1t melts the fat, curdles the casein
and produces a pale colored, weak
bodied butter with white specks Of
curd through it. :; esa+t.s sxsr-,~
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
separator, adjust the screw to take a
or skimmilk runs into the cream can.
Remember that cream poor in fat al
ways means a serious loss Of butter in
the buttermilk.
Third.-Sometimes the butter breaks,
but will not gather. It 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 a hard. tallOwy ma
ture, making a high churning temper
allure necessary. Sometimes there is
present in such milk viscous sub
stance which prevents the massing OF
the globules. l have known many
people to lose churning after churning
from this cause. To scald such cream
while it Is sweet Cheat it to 185 de-
grees) and then cool helps greatly.
A fresh COW coming into the herd
has marked effect In improving the
churnability Of the rest of the cream.
The dry, condensed feed Of winter
produces butter fat which has a melt
ting point several degrees higher than
the fat produced from the succulent
green food Of summer. This accounts
for the necessarily higher churning
temperature in winter. A judiciOus
selection Of foods materially helps the
churning. Cottonseed cake. hay and
straw tend to harden butter. Linseed
cake. silage and roots have the oppo-
site effect and make churning easier.
Remedy: If there is no sign of the
butter gathering after breaking. when
you have churned for five minutes
slowly or when on looking at the lid
the granules appear to be rounding up.
to churn longer without doing some
thing is useless. Add two or three
quarts Of water several degrees warmer
than the cream. The water diluteS the
buttermflk and causes better separa-
ton Of the butter. Revolve the churn
a few times. let stand a little while,
termflk. straining it through a fine,
sieve or strainer to catch any parti-
! Giles of butter. The liquid thus re-
duced and the churning continued. the
butter should soon gather into the re-
quired sized granules. In cases Of
very poor cream it may be necessary
to reduce the buttermilk further.
Fourth.-Churning in a cold room
will lower the temperature sufficiently
to retard the coming Of the butter.
Remedy: Warm the cream as before
described. Start with the cream warm
er than usual under such conditions.
Fffth.-Very rich cream will thicken
or ''go to sleep" in the churn. and con-
cussion ceases. or nearly so. Remedy:
All that is necessary is to add water
or skimmilk at churning temperature
or a little lower to thin the cream.
SO that 1t can again fall in the churn.
Sixth The very slow revolving Of
the churn causes unnecessary delay In
having the butter come. Remedy: