No. 6. 



DEPARTMENT OF AGRICULTURE. 



Per cent. 



Water, 90.60 



Fat, 0.10 



Caseiu and albumin, 3.60 



Milk sugar, 4 . 40 



Ash, 0.70 



Lactic acid, O.GO 



599 



CHAPTER VI. 



THE RELATION OF MILK TO YIELD OF BUTTER. 



If we compare the composition of milk with that of butter, we 

 are impressed with the fact that a vei^ small amount of the solids 

 contained in milk, excepting milk-fat, goes into butter. Below we 

 give an illustradon showing, under the conditious stated, the dis- 

 tribution of milk-fat through the various operations of butter- 

 making. 



42. Distribution of Milk-Fat in Butter-Making. 



In the accompanying illustration we assume that we start with 

 1,000 pounds of milk, containing 4 per ceot. of fat; that we produce, 

 in creaming, 200 pounds of cream and 800 pounds of skim-milk, con- 

 taining 0.10 per cent, of fat; that in churning we produce 155 pounds 

 of buttermilk, containing 0.20 per cent, of fat, and 45 pounds of 

 butter. We will assume also that the mechanical losses of fat 

 amount to 0.30 pound of fat. The following tabular arrangement 

 brings out the manner in which the milk-fat is distributed through 

 these various operations: 





1.000 pounds of whole-milk contain 40. pounds of fat 



200 pounds of cream contain SO. 2 pounds of fat 



800 pounds of skim-mill< contain O.S pounds of fat. 



155 pounds of buttermilk contain 0.3 pounds of fat, 



45 pounds of butter contain 3S.6 pounds of fat, 



Mechanical losses of fat In various operations, 0.3 pounds of fat. 



100.00 



98.00 



2.00 



0.75 



96.60 



0.76 



