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DAIRY LABORATORY GUIDE 



EXERCISE 10 



VARIATIONS IN TEMPERATURE OF WASH WATER ON BUTTER 



Object : To determine the effects of the variation in tem- 

 perature of the wash water on the moisture, the salt content, 

 and the texture of the butter. 



Apparatus : A quantity of cream, churns, workers, test- 

 ing outfits, thermometer, and scales. 



Steps: 1. Ripen a quantity of cream to the proper 

 degree for churning and divide it into three lots equal in 

 amount. 



2. Churn each lot of cream the same; remove the butter- 

 milk and retain samples to test. 



3. Temper the wash water to 48 F., and wash lot No. 1. 



4. Temper another lot of wash water to 56 F., and 

 wash lot No. 2. 



5. Temper another lot of wash water to 60 F. and wash 

 lot No. 3. 



6. Remove the butter to the workers; then salt, work, 

 weigh, and pack each lot alike. 



7. Compute the overrun; then determine the percentage 

 of moisture, the percentage of salt, and the texture of each lot 

 of butter. 



Data: 



