98 



DAIRY LABORATORY GUIDE 



EXERCISE 9 



EFFECTS OF TEMPERATURE IN CHURNING 



Object: To determine the effects of variation in temper- 

 ature of cream on the time to churn, the loss of butter-fat in 

 the buttermilk, the moisture content of the butter, the per- 

 centage of overrun, and on the quality of the butter. 



Apparatus : Sample of cream, churn, worker, testing out- 

 fits, thermometer, and scales. 



Steps: 1. Test the cream for butter-fat and acid; then 

 divide it into three lots. 



2. Temper the cream for lot No. 1 to 48 F., and churn it. 

 Remove the buttermilk; then temper the wash water to 56, 

 and wash, salt, weigh, and pack the butter according to the 

 preceding directions. Retain a sample of the buttermilk to 

 test. 



3. Temper the cream for lot No. 2 to 54 F., and churn it. 

 Remove the buttermilk; then temper the wash water to 56 

 and complete the work as in step No. 2. 



4. Temper the cream for lot No. 3 to 60 F., and churn 

 it. Remove the buttermilk; then temper the wash water to 

 56 and complete the work as in step No. 2. 



5. Record the length of the time to churn the butter, 

 test each sample of buttermilk, make all computations, and 

 record the data. 



Data: 



