310 APPENDIX. 
EXERCISE No. 11. 
To determine effect of percentage fat in cream upon quick- 
ness and completeness of churning, and also upon conditions of 
butter. 
1. Take two lots of ripened cream. Number thin cream 1, 
and thick cream 2. 
Ripen both lots of cream to proper degree of acidity, and 
temper to the same churning temperature. 
2. Note the time it takes to churn each lot. Also note the 
condition of the butter when it ‘‘ breaks.”’ 
3. Test the buttermilk for fat. 
Report ReEsvtts. 
Per Cent Pounds of Pounds of | Pounds of | Per Cent Pe ont 
Acidity. Gene Fat. Butter. Overrun. Buttermilk 
No. 1 
Thin cream 
No. 2 
Thick cream 
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