DAIRY HUSBANDRY 
75 
EXERCISE NO. 3 
Object: To determine the effect of acidity on the time required to churn, on 
the test of the buttermilk and on the quality of the butter. 
Procedure: Sweet cream is viscous or sticky, but the acid in cream seems 
to reduce the viscosity although the cream becomes thicker. 
A. Divide a lot of sweet cream into two equal parts. Keep one 
part sweet by holding it at a low temperature. Ripen the other 
part at 70°-75° F. until it contains approximately .20% more 
acid than the sweet cream—then cool to the same temperature 
as the sweet cream and hold at that temperature lor 2 hours. 
B. Churn both lots of cream under the same conditions and tem¬ 
perature. 
C. Record the length of time required to churn, and the test of the 
buttermilk. Set aside a print of butter from each lot for deter¬ 
mining the quality of the butter. 
Observations: 
Sample 
Acidity 
Churning 
Temperature 
Time of 
Churning 
Test of 
Buttermilk 
Quality of 
the butter 
1 
• 
2 
Conclusions: 
Questions: (1) What is meant by pasteurization, and what are the ob¬ 
jects of pasteurizing cream for buttermaking? 
(2) What are the causes of mottles in butter? 
(3) What are the causes of a greasy body in butter? 
(4) What is the cause of a leaky body in butter? 
References: Jud. pp 193-215; St. pp 235-288, 396-418. 
