I 
DAIRY HUSBANDRY 73 
(■*) Aclcl enough butter color to give the butter the same shade 
of yellow that it has in the summer months. (The amount 
of color varies from 10-40 cc. per 100 pounds of fat.) 
(10) Revolve the churn at such a speed that the cream pounds 
hard against the sides of the churn (30-50 R. P. M.), open 
vent plug several times during the first 50 or 75 revolutions 
to allow gas to escape. Stop churning when the granules are 
the size of cracked corn. 
(11) Drain out the buttermilk using a strainer to catch any par¬ 
ticles of butter. 
(12) Wash the butter with about the same amount of water as 
there was cream in the churn and at a temperature a few 
degrees below that of the buttermilk. Revolve the churn 
5 or 6 revolutions. Drain out wash water, and repeat if 
necessary. 
(13) If a hand churn is used remove the granular butter to the 
rinsed worker and distribute the salt evenly at the rate of 
^—1 oz. per pound of butter fat. In the power churn a trench 
is made and the dampened salt is distributed evenly in the 
trench. 
(14) Work the butter until it is waxy and no longer gritty. 
(15) Pack the butter in suitable containers. 
(16) Clean the churn and utensils. 
Observations: 
Weight of cream . 
Test of cream . 
Pounds butter fat in cream.. 
Pounds butter made . 
( Butter-fat \ 
-X100 ) . 
Fat / 
Acidity of cream . 
Temperature of cream . 
Time to churn.. 
Size of granules . 
Temperature of buttermilk . 
Temperature of wash water . 
Amount of salt. 
Rate of salt . 
Pounds of buttermilk. 
Test of buttermilk. 
Conclusions: 
Questions: (1) Give 5 reasons for difficult churning on the farm. 
(2) What is the effect on the butter if cream is churned too worm, 
or if the wash water is too warm? 
(3) W ; hat is meant by the term “ripening” and why is cream 
ripened? 
(4) W hat advantages has creamery butter making over farm butter 
making? 
References: Jud. pp. 193—215; St. pp. 235—288, 396—418. 
