DAIRY LABORATORY GUIDE 99 



Application : 1 . How does the temperature of the cream 

 affect the time of churning? The loss of butter-fat in the 

 buttermilk? 



2. How did the various lots of butter compare as to the 

 texture of the butter? Why? 



3. What influence does the churning temperature have 

 on the percentage of moisture in the butter? On the salt? 

 On the overrun? Why? 



4. Did each lot of butter require the same amount of 

 working? 



Student's Notes: 



