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DAIRY LABORATORY GUIDE 



EXERCISE 12 



THE EFFECT OF OVERWORKING BUTTER 



Object: To determine the effects upon the texture, 

 moisture content, and the salt content of butter by overwork- 

 ing. 



Apparatus : Cream, and churning outfit. 



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

 degree of acidity, weigh out a definite amount, and temper to 

 54 F. 



2. Complete the churning as usual; then divide the but- 

 ter into two lots. 



3. Remove lot No. 1 to the worker, salt evenly and then 

 work the butter just enough. 



4. Remove lot No. 2 to the worker, salt evenly; then 

 overwork the butter. 



5. Test each lot of butter for moisture and salt; then 

 store and examine it at subsequent intervals to note the score. 



Data: 



