DAIRY LABORATORY GUIDE 101 



Application: 1. How did the various temperatures of 

 the wash water affect the overrun? The moisture content? 

 The salt content? Why? 



2. Under what conditions would it be well to wash butter 

 at 48F.? At 56F.? At 60F.? 



3. How was the texture of the butter affected by the 

 extreme temperatures? 



Student's Notes : 



