PART II—MANUFACTURE OF DAIRY 
PRODUCTS 
SERIES A. 
Butter. 
Materials necessary for 10 students: 
1—Hand, or small power churn. 
Sufficient cream to fill churn one-third full. 
1—Acidity testing outfit. 
4 — Pails. 
2—20 gallon cans. 
50cc.—Butler color. 
10—Pounds butler salt. 
Sufficient cold water (under 58 F..) 
2 — Ladles. 
Several tubs fully lined. 
1—Worker if hand churn is used. 
EXERCISE NO. I 
Object: To become acquainted with the manufacture of Dairy Butter. 
Procedure: Buttermaking is a science and to make good butter is an art. 
Without study and practice, no one can make good butter, but 
above all things the greatest asset is the best kind of cream. 
A. Careful observation and adherence to the following points will 
aid immensely in producing high grade butter. 
(1) Milk utensils and separator should be thoroughly washed 
and scalded after use. Sunlight is the best drying agent 
and an excellent disinfectant. 
(2) Set the separator so that it skims a cream testing 30-35% 
fat. 
(3) Cool cream rapidly after skimming to 50° F. or below. 
(4) Do not mix fresh cream with cream from a previous skim¬ 
ming until both have the same temperature. 
(5) Aim to have the cream of the same acidity at every churn¬ 
ing in order to produce butter of a uniform quality. On 
the farm, temperature is the controlling agency. Imme¬ 
diate cooling to a low temperature will result in low acidity. 
Warming cream to 65 -75° F. and holding at that tempera¬ 
ture will tend to increase the acidity. Do not guess. Test. 
(6) Hold the cream at churning temperature or below for at 
least two hours before churning. 
(7) Wash the churn, ladles, butter worker, and all churning 
utensils; scald with hot water, and finally cool with plenty 
of cold water to a temperature below the churning tem¬ 
perature. 
(8) Strain the cream into the churn. See that the churn is not 
over one-half full. 
