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Show CAUSE OF GAS IN THE CHURN. An Explanation of This Peculiar Phe-nornenon Phe-nornenon In Handling Cream. Frequently In churning gns will accumulate ac-cumulate nftcr several rounds and creato a pressure Insldo sufllclcntly great to produce n popping report at tho buttermilk outlet when tho cork Is removed. This delights tho children and calls for an explanation such as !b requested In the following: "What causes tho compressive of air In a churn? I have often noticed that after several turns of a barrel churn ono would find tho cream oozing out nt tho sides of tho cover. It) taking out tho cork at tho bottom the gas would escape with force" Tho compressive of air Is duo to the formation of gns produced by certain bacteria. Theso organisms exist In the cream when it Is being soured foi churning. Tho gas Is a by-product, simply Bpnnklng, nnd aB It forms by fermentation or othor processes In duced by the gcrniB, It Is held In the body of tho cream, being unable tc rlso nnd cscnpo on account of tho don slty of tho same. Tho maximum amount of gns Is naturally contained In tho crenm Just nt churning time. A little Is liberated In stirring nnd pouring. Crenm that has been agitated with a paddlo during dur-ing tho rlponlng process will often show bubbles on tho surface. This Is tho samo gas as Is collected In the churn. The greater the vlBcoslty of the cream tho larger will bo tho bubbles before they break, says Coloman's Iturnl World. Tho presence of this phenomenon Indicates that more cleanliness clean-liness could bo practiced. Tho objection ob-jection to tho gas Is that It Is liable to Impart moro or less of a strong 01 undeBlniblo flavor in cream of first clasB purity. |