ON BUTTERMAKING 29 



17.6 c. c. of cream is taken, i c. c. of the alkali 

 represents .01 per cent acid. 



In Mann's test a %o normal alkali is used and 

 50 c. c. of cream are tested. The number c. c. of 

 alkali necessary to neutralize the acid measures in 

 degrees the amount of acid. 



I c. c. of -^ alkali=i degree Mann's test. 



To get the per cent acid multiply the number 

 c. c. alkali used by .009, divide by 50 and multiply 

 by 100. 



What is the object in churning? 



It is the agitation or concussion of the cream to 

 a degree sufficient to separate the fat-globules from 

 the milk and cause them to unite into masses of 

 butter large enough to be easily separated from the 

 buttermilk. 



What conditions affect the churnability of cream? 



1. Temperature of the cream. 



2. Acidity of the cream. 



3. Richness of the cream. 



4. Size of the fat-globules. 

 5w Nature of the agitation. 



What is the eiTect of temperature on the churn- 

 ability of cream? 



1. The higher the temperature, the sooner the 

 churning process will be completed. 



2. High temperature causes the butter to come 

 in soft lumps instead of in a firm granular form. 



3. High temperature causes too much butter- 

 milk to remain in the butter. 



