ON BUTTERMAKING Z'J 



growth of undesirable bacteria so that better results 

 are accomplished. A great mistake is too often 

 made by holding cream too long. The longer it 

 is held after being ready for churning, the more 

 the flavor and quality of the butter suffers. 



What conditions determine whether cream of dif- 

 ferent qualities should be mixed? 



1. Quality of the cream. 



2. The kind of market for the butter. 



3. The amount of poor cream conrpared with the 

 quantity of good cream. 



4. General creamery conditions, such as facilities 

 for pasteurizing, making starters, and for cream 

 ripening. 



How much acid should be developed in cream for 

 churning? 



This varies with the amount of fat in the cream 

 and the kind of butter desired. Usually 

 20% cream should have about .7% 

 30% cream should have about .6% 

 40% cream should have about .5% 

 50% cream should have about .4% 

 The richer the cream, the less sugar it contains 

 for acid formation. 



How is the acid in milk, cream, starters, or butter- 

 milk measured? 

 By an acidimeter. 



Describe an acidimeter and the method of testing. 



There are several tests for measuring acid and 

 sold on th-j market under different natmes, such as 



