Grade 



Date 



(67) 



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. 



