Controls equipment to make grades of butter by either of following methods: (1) Butter churn method: Connects sanitary pipe between cream storage vat and churn. Starts pump to convey sterile solution through equipment and to admit measured amount of pasteurized cream into churn, and starts churn. Observes separation of buttermilk from butter and pumps buttermilk from churn. Opens churn and sprays butter with chlorinated water to remove residue buttermilk. Compares butter with color chart and adds coloring to meet specifications. Tests butter for moisture, salt content, and consistency, using testing apparatus, and achieves specified consistency by adding or removing water. Examines, smells, and tastes butter to grade it according to prescribed standard. (2) Butter chilling method: Pasteurizes and separates cream to obtain butter oil, and tests butter oil in standardizing vat for butter fat, moisture, salt content, and acidity, using testing apparatus.
