120 



DAIRY LABORATORY GUIDE 



GRADE OF CREAM NO. ( ) 



Mon. Tues. Wed. Thur. Fri. Sat. 



Temperature pasteurized 



Temperature cooled to 



Acidity after pasteurizing 



Starter-pounds or per cent added 



Acidity of starter when used 



Cream-temperature cream ripened 



Pounds cream to be churned 



Test of cream to be churned 



Pounds butter fat 



Per cent of acidity in cream 



Temperature of cream 



How long held at this temperature 



Time between pasteurizing and 

 churning 



Color — Ounces or c.c. color used 



Churning — How full was churn 



Time required to churn 



Temperature of butter 



Temperature of buttermilk 



Size of granules (very fine, wheat, 

 peas, lumps) 



Shape of granules (round, ragged) 



Temperature of wash water 



Number of times washed 



Salt — Amount salt used 



Working — Working time or revo- 

 lutions 



Per cent fat in buttermilk 



Pounds fat lost in manufacturing 



Pounds butter made 



Per cent overrun 



Account — No. packages put in 

 refrigerator 



No. packages sold 



Refrigerator temperature 



Butter-maker's score 



Expert's score 



Report from commission man . . 



Remarks:. 



