154 DAIRY CHEMISTRY 



CHAPTER VI 



97. What is cream ? 98. To what extent does it vary in 

 fat content? 99. Give the three ways in which milks are 

 creamed. 100. How is cream tested? 101. Why is it more 

 accurate to weigh instead of measure the cream used in test- 

 ing? 102. What is creaming by gravity? 103. To what 

 extent do losses of butter fat occur in gravity creaming? 



104. How is milk creamed by the cold deep-setting process? 



105. What are the essential conditions for efficient creaming 

 by this process? 106. To what extent do losses of fat occur 

 when milks are creamed by the separator? 107. How can 

 the composition of separator cream be regulated ? 108. What 

 should be the temperature of milk when separated ? 109. Why 

 should different milks be separated at different temperatures ? 

 110. In what ways is cream adulterated? 111. Explain the 

 ripening process of cream. 112. What is the object of the 

 ripening of cream ? 113. Explain the workings of the culture 

 or starter. 114. What influence does delay have in the grav- 

 ity creaming of milk? 115. Is there any advantage in grav- 

 ity creaming of mixed milk? 116. What is cream raising by 

 dilution? 117. Is it a desirable process ? 118. Why? 



CHAPTER VII 



119. What is churning? 120. What changes take place in the 

 form of the fat globules during churning? 121. What are 

 the conditions necessary for exhaustive churning ? 122. Does 

 the ripeness of the cream affect churning? 123. Does the fat 

 content of cream affect churning ? 124. Why should unripened 

 mixed creams first be ripened before churning? 125. Why 

 should the temperature of churning vary with different creams ? 

 126. How would you determine the best temperature for churn- 

 ing ? 127. What are some of the factors influencing the churn- 

 ability of cream? 128. At what stage should churning be 

 stopped? 129. To what extent should the butter be washed 



