QQ. Skim-milk. ) 
fe OURS gh He aka Boone Ni 
b. Per cent. fat. BAS Ws 
e. Total fat. ' 
3. Cream. 
a. Pounds. 
b. Per cent. fat. 
ce. Total fat. 
TI. Cuurnina. ni 
1. Conditions. 
a. Cream, sour or sweet. 
b. Temperature during churning. 
ce. Time of churning. 
2. Buttermilk. 
a. Pounds. 
b. Per cent. fat. 
/ e. Total fat. 
3. Butter (unsalted and unworked). 
a. Pounds. 
b. Total fat. 
IIT, Borrer. 
1. Composition. 
a. Per cent. water. 
b. Per cent. fat. 
e. Per cent. solids not fat. 
d. Per cent. volatile fatty acids. 
e. Iodine equivalent. 
2. Physical properties. 
a. Specific gravity. 
b. Melting point. 
ce. Viscosity. 
d. Index of refraction. 4 
TV. GENERAL DERIVED DATA. 
1. From 100 pounds of milk. ist 
a. Pounds of fat in milk. 
b. Pounds of fat in skim milk. 
a4 
