BUTTER AND CHEESE MAKING 125 



be done to produce good cream for butter 

 making, it is all the more necessary to produce 

 excellent milk for cheese making if a high grade 

 product is desired. 



EXERCISES 



1. Will the cream from stripper cows churn as 

 readily as the cream from fresh cows ? Why ? 



2. Is "Jersey" cream butter better than "Hol- 

 stein" cream butter? 



3. How many pounds of butter can be made from 

 380 pounds of 4 per cent milk ? 



4. Thirty years ago dairymen talked about ' ' cheese ' ' 

 and "butter" cows. Why the distinction? 



5. What states in the Union produce the most 

 cheese? The most butter? 



LABORATORY PROBLEMS 

 XXI. Churning 



An interesting churning exercise can be given before 

 the whole class if the facilities are available for mak- 

 ing churning observations. The time required for such 

 an exercise is usually two hours, provided everything 

 is in readiness when the class meets. 



It is rather difficult to give an outline that will 

 serve all purposes during different seasons and under 

 varying conditions, but the following suggestions may 

 be of help to the instructor who desires to give such 

 a demonstration. 



1. The churn, ladles, worker, etc. should first be 

 washed with scalding hot water and then thoroughly 

 chilled with an ample supply of cold water. 



