3O QUESTIONS AND ANSWERS 



4. The excessive buttermilk usually causes 

 mottles. 



5. Too low temperature causes difficult' churning. 



6. Low temperature increases the viscosity of 

 cream. 



7. Low temperature causes the granules to be- 

 come so hard that the butter takes up salt slowly, 

 and the butter is difficult to work. 



8. If the granules are too firm and cold, too 

 much water is lost from the butter in working, de- 

 creasing the overrun. 



What conditions influence the hardness of the fat- 

 globules in churning? 



1. The breed of the cow. 



2. Individuality of the cow. 



3. The food of the cow. 



4. Season of the year. 



5. Stage of lactation period. 



6. Abnormal conditions. 



Under normal conditions at what temperature 



should cream be churned? 



Between 50 and 60 F. A very popular tem- 

 perature is 56 F. The churning should be com- 

 pleted in at least one hour. 



What is a combined churn? 



One in which cream can be churned and contain- 

 ing some device for working the butter. 



What are the advantages of a combined churn? 



i. Butter can be churned, washed, salted, and 

 worked without being removed from the churn. 



