INDEX TO CHAPTER VII. 



Pav. No. Page. 



114. When butter is perfect in body 87 



1 1 r>. Chuniiibility of cream 87 



1 IG. Churning temperatures 88 



117. Conditions affecting churning temperatures 88 



118. Test of cream atfecting churning temperatures... 8!> 



119. Quantity of cream in churn 89 



120. Age of cream 90 



121. Temperature of churning room 92 



122. Range of temperatures 93 



]2:i Holding cream before churning Oi 



124. Temperature and time 95 



12.J. Acidity of cream 95 



]2(). Age of cream 95 



127. Loss in buttermilk due to rich cream 95 



12.S. Quantity of cream in churn 96 



120. Speed of churn 97 



1.30. Viscosity of creani 97 



1.31. What to do with a difficult churning 98 



132. Danger of too long churning 98 



