72 DAIRYING 



68. If cream testing 30 per cent, fat has an acidity of .5 per cent, 



what would be the coresponding acidity of cream testing 

 20 per cent, fat? 



69. To what per cent, acidity may skim milk be soured and how 



does this differ from cream testing 40 per cent, fat? 



70. How does the weather affect the ripening of cream? 



71. How do changes in temperature influence the ripening of 



cream ? 



72. Give temperatures and hours of holding cream for quick 



ripening and for slow ripening. 



73. What is pasteurized butter and what are some of its char- 



acteristics? 



74. How may sour cream be pasteurized and churned? 



75. How may sweet cream butter be made? 



Write this at the End of Your Examination 



I hereby certify that the above questions were answered entirely 

 by me. 



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