DAIRY PRODUCTS. 83 



buttermilk and the butter is soft and of inferior quality. 

 Thin cream churns more slowly than thick cream. In 

 making butter, churning should be stopped when the 

 granules are about the size of large grains of wheat. 



225. When cream is churned at a temperature of from 

 50 degrees to 60 degrees, 0.2 per cent of fat is left in the 

 buttermilk; when churned at a temperature of from I't 

 degrees to 80 degrees the buttermilk tests 0.9 per cent. 

 What is the difference or loss for a herd of cows when 

 12,640 pounds of buttermilk are made annually? 



226. At 25 cents per pound for butter, what is tlie 

 amount of this yearly loss ? 



Cheese. 



This product of the dairy is made by coagulating milk 

 with rennet, a ferment of the calf's stomach. Milk that 

 is rich in fat makes more and richer cheese than milk 

 that is poor in fat. Full cream cheese contains — 



Per cent. 

 \\'ater, 37 



Fat, 34 



Casein, 24 



Ash, 5 



227. How much w^ater in a ton of cheese? 



228. Fat? 



229. Casein ? 



230. Ash? 



231. What is the nutritive ratio of cheese? 



232. When cheese sells for 15 cents per pound, what 

 is the value of a ton. 



233. Ninety-five per cent of the nutrients in cheese is 

 digested. In 100 pounds, how many pounds of digestible 

 lutrients (fat and casein) are there? 



