Why Would Not Butter Come?
What is the trouble with cream that you churn on from Monday until
Saturday, then have to give up in despair and turn it out to the hogs?
We warmed it, and we cooled it, and used a dairy thermometer, but
nothing would do.
If the cream was in churnable condition otherwise, the probability is
that it was too cool when you started churning. It should be about 62°
Fahrenheit.
Drying a Persistent Milker.
My cow is to come fresh about the middle of next mouth, and in the last
two weeks her milk has changed in some way so that the cream makes very
yellow butter and comes to butter nearly as quick as when the cow was
fresh. Would it best for her to go entirely dry before coming fresh, or
will it be all right if she does not entirely dry up?
If your cow has been able to pick up any special amount of grass since
the rains came it might add to the color of the butter. A cow's milk
also gets richer toward the end of her lactation period, which may make
a richer cream and make the butter come quickly There does not seem to
be anything to worry about. The cow would probably do better if she
could become entirely dry before calving, but unless you can easily dry
her up it would be dangerous to try to force her to do so.
Butter-fat in Sweet and Sour Cream.
The creamery wagon takes our cream every other day. Without ice it is
almost impossible to keep the cream sweet during the hot weather.
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