The Bridgeport evening farmer., 1917-01-04
FACTORS AFFECTING THE
CHURNABIILTY OF CREAM

CHURNABIIITY OF CREAM
The old saying, THE world was not
made in a minute" also applies to the
making of good butter. Under nc
conditions can butter, be properly
churned in five or ten minutes. A
half hour is about the average time
required to get butter to come to a
beautiful granular form with the but
termik testing 2 per cent. or less.
The factors affecting the length OF
churning may he placed under three
heads:
(1) Factors Pertaining to Produc-
ton of the Milk and Cream from
Which the Butter is Made.
% Breed of Cow. The fat glo-
bules in the milk of different breeds
are not the same size. Those of the
Jersey and Guernsey breeds are
larger than those of the Holstein and
Ayrshire breeds. Since cream con-
tanning large fat globules will churn
more readily than cream containing
small globules, cream from Jersey
and Guernsey milk will churn more
easily, other conditions being the
same.
ca Stage of Lactation. Toward
the latter part Of lactation the fat
globules become very minute and
hence cream from shippers milk
churns with difficulty.
(3) Season Of the Year, In the
winter time it is natural for the fat
in milk and cream to become chilled
and there is usually little or no rise in
temperature during the churning pro-
cess. Hence cream does not churn as
easily in the winter time.
(4) Feed. A ration without any
succu1ence in it, such as corn silage,
beets, or beet pulp, is conducive to
the production of hard butter fat
globules and hence to difficult churn-
ing. 8
- co Size of the Herd. Difficult
churning occurs most frequently when
the herd is small, one to five cows. In
the small herd the factors above men
toned are apt to play an important
part The individuality Of the cow is
to be reckoned with in the case Of the
small herd. The cream from certain
individuals may always churn with
difficulty When cream comes from
mixed milk OF a larger herd, the var
ed up.
CO. Thickness of Cream. Cream
which tests 20 per cent. or less churns
with greater difficulty than a 80 to
IS per cent. cream, simply because
the butter fat particles are nearer to-
gether in the 80 per cent. cream. One
should aim to make a 80 per cent
cream for butter making. Without a
separator this is, of course, impos-
sible and a man without separator
is more liable to experience difficulty
in churning at various times. Too
thick cream is not desirable as it
sticks to the churn and churns with
Difficulty.
(2) Factors Pertaining to the Handi-
ing of Cream.
% Bacterial Contamination. II
sometimes happens, although cases
are rare, that cream becomes con-
taminated with certain ferments
which cause it to froth and foam and
makes churning an impossibility.
(2) Sourness of Cream. Although
sour cream looks thicker than sweet
cream, it is less sticky and the fat
globules come together into butter
from sweet cream.
CD Churning Temperature. In all
probability a large proportion of the
cases of difficult churnlng are due to
the fact that the butter maker does
not possess and use a good dairy
thermometer No definite churning
can be given to apply to
all cases. In genera1a on the farm.
the churning temperatures should be
81 degrees to So degrees F. in sum-
mer, and 58 degrees w. in winter.
(3) Factors Pertaining to the Churn-
ing Process.
"a Type of Churn. The churn
should be of the barrel or combined
type and be so built as to give proper
In case of the barrel
churn the slaves should be nearly
straight or else cream will flow
around in the churn rather than rise
and fall.
CD F'ullness of the Churn. To Sc
cure best results the churn should
never be filed more than one-half
full of cream. To get butter to come
there must be conclusion. There Is
no room for, it in the churn that is
to- full. Neither will the butter come
easily in a churn that has but very
little cream in it, due to the fact that
cream simply coats and sticks on to
the sides of the churn.
CD The Speed of the Churn. The
speed should be such that the cream
can be heard to rise and fall with
each revolution Of the churn. Too
slow speed means that the ! cream
simply flows from one end of the
churn to the other, while too fast
speed means that the cream is held
in one end of the churn.
A Combination of Circumstances.
More often a combination of some
Of the factors above n'artioned cause
difficult churning. For example. a
man with one COW, well advanced in
actation, in the winter time, raising
cream by gravity, feeding corn slower,
timothy hay, gluten and bran, and
in a churn that is large
enough to accommodate the cream
from five cows, certainly is in a bad
and has reasons enough
why his cream doesn't come"
The remedies can be read in the
causes as they have been stated. Some
have reported that scalding the milk