DIFFICULT CHURNING.

Cromwell Argus, Volume L, Issue 2648, 17 November 1919, Page 2

DIFFICULT CHURNING.

During the cold weather difficulties in churning are often experienced, especially in dairies where the milk and cream are not kept in a systematic manner.

Some of the causes why cream will not churn are (1) The temperature is too low, and in 99 failures out of 100 this is the reason. There is no temperature that will suit all kinds of cream, neither will all kinds of cream cluirn at the same temperature. A good rule to adopt in fixing the proper temperature at which to churn is to note the time taken to churn. If it takes' over 45 minutes, churn next time at a IRigher temperature, and if less than 30 minutes, churxi at a lower temperature. (2) A very low temperature in the churning-room will delay the appearance of the butter. The temperature of the room should approximate to that of the cream.

(3) Filling the churn too full—half or over —is a had practice, and sure to cause trouble, as the cream swells during churning-, ' and there is no room for concussion. If there is trouble from this cause, take some of the cream out of the churn.

(i) The texture of the cream, or its richness in butter-fat or skimmilk, affects the time required in churning. A medium cream, containing, say, 25 to 30 per cent, butterfat, will chum a.t.a low temperature, but a very thin cream, containing only 10 or 12 per cent., requires o high temperature. (5) Some breeds yield a cream that is more difficult to churn than that of others, but this can easily be put right by proper regulation of the temperature. It is said that the cream from the Channel Island breeds is rather more difficult to churn than that of others.

(6) The length of timo during which the cows hay£ been in-milk has much to do with the trouble in some dairies. If all the cows are stale calvers, try the effect of churning at a higher temperature ; but if only a few have calved a long time and trouble is experienc?d, use the milk for some other purpose.