LABORATORY COURSE IN FARM DAIRYING. 307 
EXeERcIsE No. 8. 
To determine the effects of high and low churning tempera- 
tures. 
1. Divide a definite number of pounds of ripened cream, con- 
taining a certain percentage of fat, into two lots (Nos. 1 and 2). 
2. Churn No. 1 at about 52° F. 
3. Churn No. 2 at about 60° F. 
4. Test the buttermilk for fat. Color, wash, work, and 
salt alike. 
Report Resutts. 
Per Cent | Pounds of Powe of | Pounds of | Per Cent | Per Cent 
Acidity. Cream. ‘at. Butter. Overrun. ee 
No. 1 
Low Tem- 
perature. 
No. 2 
High Tem- 
perature. 
ee i ee eC 
