EXERCISE 32 (Continued) (53) 



scald with clear water. Use brush on the outside of the churn. Leave 

 the churn hot. Wrap the butter, wash the butterworker, other wooden- 

 ware, and pails in the same manner as the churn was washed. See that 

 the floor is clean and dry and that each piece of apparatus is clean and 

 in its place. Unclean or misplaced apparatus will count heavily against 

 good butter making. 



CHURNING RECORD.— Churning No 



This blank should be neatly and accurately filled out when the product is finished. 



Condition of cream 



Total pounds of fat 



Temperature at which cream was ripened 



Time to ripen 



Length of time held at churning temperature 



% of fat in cream when churned 



Kind and size of churn used 



Approximate fullness of churn 



Temperature churned 



Time to churn 



Amount of color used 



Size of granules when churning stops 



Temperature of buttermilk. Test 



Amount of wash water 



Temperature of wash water 



Amount of salt used 



Brine or dry salted 



Butter from churn hard or soft 



Pounds of butter 



Pounds of overrun 



% overrun ; 



Work and observations by 



Assisted by 



Make special notes regarding this churning operation. 



