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DAIRY LABORATORY GUIDE 



EXERCISE 13 



INFLUENCE OF THE GRADE OF CREAM ON THE 

 QUALITY OF BUTTER 



Object: To determine the influence of different grades 

 of cream on the grade, the market value, and the keeping 

 quality of butter. 



Apparatus: Two lots of cream, grading first and second; 

 and a churning outfit. 



Steps: 1. Secure for lot No. 1 a small amount of first- 

 grade cream, which is reasonably sweet and of clean flavor, 

 with acidity not over .2%. Temper this to 54F. and com- 

 plete the churning as usual. 



2. Secure for lot No. 2 a small amount of second-grade 

 cream, which is reasonably free from objectionable odors and 

 flavors, with acidity over. 2%. Temper this to 54F. , complete 

 the churning, wash, salt, work, and store the same as lot No. 1. 



3. Examine the butter at intervals and determine the 

 grade and keeping quality of the butter. 



Data: 



