308 APPENDIX. 
EXERCISE No. 9. 
To determine effects of duration of temperature. 
1. Divide a definite number of pounds of ripened cream, 
containing a definite percentage of fat, into two lots (Nos. 1 
and 2). 
2. Cool No. 1 to 50° F., and let stand at least three hours. 
(Preferably overnight.) 
3. Cool No. 2 to 50° F., and churn at once. 
The two lots should be churned at the same temperature. 
Report REsuuts. 
Per Cent Pounds of 
Pounds of | Pounds of | Per Cent Per Cent 
Acidity. F. 
.---fo 
Cream. ‘at. Butter. Overrun, Buttermilk 
No. 1 
Cooled a 
long time 
No. 2 
Cooled a 
short time 
