CONTENTS— Continued 



Exercise 21. — Object: To Note the Acidity of Milk Products, and to Compare the 

 Method of Determining the Acidity 40 



Exercise 22. — Object: To Standardize Milk and Cream 42 



Exercise 23. — Object: To Prepare a Commercial Starter 43 



Exercise 24. — Object: To Learn the Correct Use of Milk Coolers 44 



Exercise 25. — Object: To Make a Comparative Study of Cream Separators 45 



Exercise 26. — Object: Comparative Study of Separators 46 



Exercise 27. — Object: To Determine the Capacity of Separators 47 



Exercise 28. — Object: To Adjust Height of Bowl and Position of Cream Screw 48 



Exercise 29. — Object: To Determine the Effect of Speed Variations on the Proportion 

 of Cream, Richness of Cream, and on the Loss of Fat in Skimmilk 49 



Exercise 30. — Object: To Determine the Influence of the Change of Inflow on the 

 Proportion and Richness of Cream, and the Loss of Fat in the Skimmilk 50 



Exercise 31. — Object: To Determine the Effect of Variations in Temperature of Milk 

 and Proportion and Richness of Cream and Loss of Fat 51 



Exercise 32. — Object: To Churn Butter from Ripened Cream. (First Churning Ex- 

 ercise) 52 



Exercise 33. — Object: To Churn and Make a Good Grade of Butter from Well Ripened 

 Cream. (Second Churning Exercise) 54 



Exercise 34. — Object: To See the Effect of Churning at a High Churning Temperature 

 and Washing at a Low Temperature 55 



Exercise 35. — Object To See the Effects of a Low Churning Temperature and a High 

 Washing Temperature 56 



Exercise 36. — Object: To Determine the Effect of Churning very Thick Cream 57 



Exercise 37. — Object: To See the Effects of Over-working Butter 58 



Exercise 38. — Object: To Note the Effect of Over-churning on the Quality of the But- 

 ter Produced 60 



Exercise 39. — Object: The Effect of Churning Cream at Different Stages of Ripening 62 



Exercise 40. — Object: The Scoring of Butter 64 



Exercise 41. — Object: To Determine the Percentage of Water in Butter 65 



Dairy Arithmetic Problems 71 



