DAIRY LABORATORY GUIDE 107 



Application: 1. What is the immediate difference in 

 the butter from each lot of cream? 



2. How long would hand-separator cream keep before it 

 would grade second in winter? In the summer? 



3. What inducement do many creameries give to insure 

 frequent delivery of cream? Why? 



4. Compute the value of 1000 pounds of butter on the 

 Chicago market made from each grade of cream. 



5. How much would a farmer gain in one year from a 

 herd of five cows, averaging 150 pounds of butter-fat each, if 

 all of the cream graded first and the creamery paid 2c per 

 pound premium on the butter-fat? 



6. How can a creamery afford to pay a premium on first- 

 grade cream? 



Student's Notes: 



