BUTTER. 



273 



matter for each butter maker to learn by experiment the 

 exact degree of acidity and churning temperature suited to 

 the best results, and with these as standards reduce the 

 process of butter-making to a certainty. By testing his 

 cream in the afternoon the butter-maker will be able to set 

 it to ripen at such a temperature that it will show the proper 

 acidity for churning next morning. 



In testing the milk for cheese-making the same directions 

 are to be followed, excepting that a much less acid condition 

 is required; probably 15-20 cc. will give the best results. 

 The whole numbers are cubic centimeters; the intermediate 

 divisions are fractions of a cubic centimeter. 



Precautions inUsing the Test. — The solution marked "Neu- 

 tralizer" is prepared of a certain strength. It is essentia; 

 that this strength remain constant. Never let this solution 

 stand without a stopper. Keep in glass or stoneware. 



PERCENTAGE COMPOSITION OF BUTTER. (Konig.) 



AVERAGE CHEMICAL COMPOSITION OF SWEET 

 CREAM- AND SOUR CREAM-BUTTER. 



(Fleischmann.) 



