DAIRYING 79 



59. What may be the causes of streaked butter? 



60. Which has the dryer appearance, salted or unsalted 

 butter ? 



61. How does the amount of salt affect the water in butter? 



62. If 400 pounds of butter contains 10 per cent water and 

 5 per cent water is worked into it, how much more is the 400 

 pounds then worth to the maker if butter is 25 cents per pound? 



63. What is about the average water content of Danish 

 and of American butter? 



64. What is the difference in yield between salted and un- 

 salted butter ? 



65. If 400 pounds of butter contain 12 per cent water one 

 day and 15 per cent water the next day, how much wages would 

 the buttermaker receive if he was paid the difference in yield 

 at 30 cents per pound? 



66. In what ways is water held by butter? 



67. Which contains more water, butter from large or from 

 small granules? 



68. How does a warm wash water affect the amount of 

 water in butter? 



69. How do methods of increasing the water content of 

 butter affect its quality? 



70. Mention at least 5 conditions in butter making that have 

 an influence on the water content of butter. 



71. How does the Simplex butter worker differ from 

 others? 



72. What objections have been raised to combined churns 

 and butter workers? 



73. Mention at least 5 points in favor of combined churns 

 and butter workers. 



74. Give a brief outline of butter working with a combined 

 churn and worker. 



75. Explain how a creamery may benefit the makers of 

 both poor and good farm butter. 



76. Give at least 7 advantages which a creamery has over 

 farm butter making to the farmer. 



77. About what proportion of the total butter is made on 

 farms in the United States? 



