;6 DAIRYING 



EXAMINATION 



Note to Students These questions are to be answered inde- 

 pendently. Never consult the text after beginning your examina- 

 tion. Use thin white paper about 6 in. x 9 in. for the examination. 

 Number the answers the same as the questions, but never repeat 

 the question. Mail answers promptly when completed. 



QUESTIONS OF LESSON V. 



1. Give a brief outline of sweet cream butter making. 



2. What is the appearance, flavor and keeping quality of 

 sweet cream butter? 



3. How may pasteurized cream butter be made? 



4. How does pasteurized differ from other butter? 



5. What is the process of making ripened cream butter? 



6. What are some of the characteristics of sour cream 

 butter? 



7. What is the purpose of a "starter?" 



8. How and in what way may a starter affect the flavor 

 of butter? 



9. Into what three general classes may the bacteria in 

 cream be divided? 



10. Which bacteria are beneficial and which injurious to 

 butter quality? 



11. What is the source of most of the injurious bacteria? 



12. How may the injurious bacteria be suppressed? 



13. What is the foundation or soil of a starter and what 

 may be used for this purpose? 



