CHURNING 45 



BLANK FORM FOR CLASS IN CHURNING 



Kind of color used 



Kind of salt used 



C. C. or ounces color per 100 lbs. butter-fat Total C.C . . 



C. C. color per 1000 lbs. milk Total C. C 



Ounces salt per lb. butter Total lbs . . 



Time starting the chum 



Time churning finished 



Size of granules 



Temperature buttermilk 



Number washings given 



Temperature 1st Temperature 2d 



First working, number of revolutions of churn 



No. minutes 



Second working, number of revolutions of churn 



No. minutes 



Interval between workings, minutes 



Kind of packages put up 



Babcock test of buttermilk 



Pounds butter-fat lost in buttermilk 



Remarks: 



(Signed) 



O. K Instructor. 



<fls 



Fig. 33. — Butter Trier 



Butter Scoring 



The following score card is generally used for scoring 

 butter : 



