74 
LABORATORY MANUAL 
EXERCISE NO. 2 
Object: To determine the influence of temperature of cream on the time oj 
churning, the test of the buttermilk, and the quality of the butter. 
Procedure: The temperature of the cream is one of the most important 
factors determining the ease with which the cream churns. * 
Any conditions which tend to make churning difficult call for 
an increase in the churning temperature. Any conditions, on 
the other hand, which tend to hasten the churning process, call 
for a decrease in the churning temperature. Generally the 
range for churning temperature is between 48°-60° F. 
A. Divide a lot of cream into two equal parts. Hold one lot at a 
temperature of 60° F. for 2 hours, and the other lot at 50° 
or 52° F. for 2 hours. 
B. Churn each lot of cream under the same conditions following 
the method outlined for Exercise 1. 
C. Record the time of churning for each lot, make a test of the 
butter milk, and set aside a print of butter of each lot for har¬ 
dening and scoring. 
Observations: 
Sample 
Churning temperature 
Time of 
Churning 
Test of 
Buttermilk 
Quality of 
Butter 
1 
2 
Conclusions: 
Questions: (1) In addition to the effect on the buttermilk test, the body 
and time of churning, give three other effects of high or low 
churning temperature. 
(2) Name four factors aside from temperature that effect the hard¬ 
ness of fat. 
(3) Why should cream be strained into the churn? 
(4) Why is color added to cream? What is the nature of butter 
color? 
References: Jud. pp 193-215; St. pp 235-288, 396-418. 
