Grade 



Date 



(60) EXERCISE 38. 



Object. — To note the effect of over-churning on the quality of the butter 

 produced. 



Apparatus. — Same as in other churning exercises. 



Step 1. Proceed as in a regular churning until butter comes the size of corn 

 grain. Then continue churning until the butter has collected in large 

 masses. Finish churning operations as usual. Record data on the fol- 

 lowing page but make observations on this page. 



1. What will be the effect on the keeping quality of the butter when 

 over-churned? 



2. What constituents of the butter will likely be raised in their per- 

 centage? 



3. Will more or less working of the butter be required to remove the 

 buttermilk from butter that has been over-churned? 



4. Will the grain, or texture, be thus improved or would it be more 

 "salvy"? 



5. What caution would you give regarding the extent of churning for 

 butter that is to be stored and shipped long distances? 



