68 DAIRYING 



6. What are some objections to churns with revolving dashers 



or discs? 



7. Which is the best farm churn, and why? 



8. Give four or more important points to be considered in select- 



ing a churn. 



9. How may a new churn be prepared for use? 



10. How should a churn be treated before and after each churning? 



11. When is the butter color usually added in butter-making and 



at what other time may it be added, if necessary? 



12. What are some things that may cause a variation in the natural 



color of milk fat? 



13. What are the two types of butter colors and how do they 



differ from each other? 



14. How may the butter color used influence the change that may 



occur in butter when it is exposed to sunlight? 



15. If butter color costs $1.50 per gallon and weighs 8 pounds, 



how much more is received for the color when butter sells 

 for 30 cents per pound than is paid for it? 



16. What effect does the salt in butter have on the butter color? 



17. What happens when cream is churned and what conditions 



of the milk fat influence churning? 



18. When should the churning temperature be taken? 

 ""Q. What are at least three of the objects of churning? 



20. Describe the different temperatures to be used in churning 



sweet and in churning sour cream. 



21. When should churning be stopped and why? 



