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Gummy
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Attributable to the presence of a high percentage of
high-melting-point fats. Feeding cottonseed meal or whole cottonseed
in quantities large enough to supply the bulk of the protein in a
ration will result in a high proportion of high-melting point fats and
a hard-bodied butter. Such cream requires slower cooling, higher
churning temperature, higher temperature wash water, and longer
working time.
       
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