306 APPENDIX. 
Exercise No. 7. 
To determine effects of cream-ripening on quality of butter. 
1. Divide a certain weight of cream, containing a definite 
percentage of fat, into two parts (1 and 2). Cool No. 1 to about 
50° I. Ripen No. 2 to the proper acidity and cool to about 
50°F. 
2. Test both lots for acidity. 
3. Churn the two lots of cream, wash, work, and salt alike, 
and note the difference in the two lots of butter. 
4. Test the buttermilk for fat. 
Report REsvULts. 
Per Cent Pounds of | pounds of | Pounds of | Per Cent Fer feat 
Acidity. Cee Fat. Butter. | Overrun. Buttermilk 
No. 1 
Sweet 
No. 2 
Ripe 
Remarks 
Pe ee area ares 
