Grade . 

 Date . . 



(62) 



EXERCISE 39. 



Object. — The effect of churning cream at different stages of ripening. 

 Apparatus. — Same as for other churning exercises, with cream as described 



in the following note. 



Note to Instructor. — Divide the class of students into about four 

 groups, and have previously prepared four equal churnings of cream, part 1, 

 fresh unripened, part 2, having .2 per cent of acidity, part 3, with .4 per cent 

 acidity, and part 4, with as high as .7 per cent if possible. Have the cream 

 all of the same percentage of fat and same temperature. Each group should 

 churn the cream under the same conditions and in the same type of churn. 



The data and results should be recorded on the following page. The 

 differences in the churnings for the different groups should be recorded below. 



1. Can you discover evidence of curds in any of the lots of butter after 

 working? 



2. Which lots would probably keep best, if stored for some time? 



