OCR Text |
Show 1 Dillicull Churning. I T I By G. A. Gilbert, of tho Colorado H Agricultural College 9 In tho fall and early wlntor condl- lions often arise which mako tho churning of cream on tho farm a dlf- llcult matter. At this tlmo of year, M cows aro usually woll along in thoir m period of lactation and aro upon dry m feed Tho effect of both thoso con-M con-M ditlons is to make tho fat In tho If cream harder and smaller globules Butter fat is a mlxturo of many kinds of fat, each having a different molting point. When tho cow is fresh and upon tho pasture or other succulent food the fat lit tho milk consists of a large proportion of tho soft fats, which unite easily Into butler but-ler upon agitation in tho churn. Practically all cases of dllllcult churning can bo readily ovorcomo by methods of haudllug. Ripening the cream to a higher degree of acidity and churning at a llttlo higher temperature tem-perature will overcome tho most of theso cases. Cream at this tlmo of tho year is often allowed to sour at too low a temporaturo and is kept too long before churning. It should 'jo rlpcnod at a temperaturo of about reventy degrees and when It has developed de-veloped a clean, sharp, acid tasto It should bo churned. A thermometer Is almost a necessity in getting tho cream ready for churning. Tho temperaturo tem-peraturo at which to churn cream will varv with conditions, but for this tlmo of tho year it should probably not bo bolow sixty degrees. When thick cream is put into a rhurn at a low temperaturo tho agitation agi-tation may causo It to Incorporate bubbles of air which mako tho cream well and frotho and behave as tho It wero beaten. It cannot bo churned churn-ed In this condition, but must be warmed gradually several degrees nnd then tho churning started ngaln. This can bo accomplished by a llttlo luko warm water added directly to tho cream or by warming tho cream lrom tho outsldo. Too much water should not bo added or difficulty in churning will result from tho thinness thin-ness of the cream. Sometlmos, when tho churning temporaturo Is low, no frothing will rwsult, but the formation of butter ceoms to stop Just short of tho breaking break-ing point. Tho difficulty is overcome by slightly warming tho cream or by adding a llttlo dry salt. Tho salt affects tho viscosity so as to facilitate facil-itate the union of tho fat globules. |