Vebmont Daibymen's Association. 105 



Prof. Dean : — I am unable to answer that question because 

 I do not know your market conditions. You probably have 

 somebody in the audience that can answer the question. 



Pres. Bruce :- — ^That seems to be a sticker. 



A Member: — Is this moisture calculated on the butter fat 

 or on the churn test? 



Prof. Dean : — I do not know Prof. McKay's view of that 

 point, but when we speak of overrun, we understand the amount 

 of butter made in excess of the fat in the milk or cream. To 

 illustrate : Suppose we have delivered at the creamery loo 

 pounds of fat in the milk or cream, and make from it 115 pounds 

 of butter. We say the overrun or churn gain is fifteen percent. 



Prof. Decker : — I think that Prof. McKay's idea is the same. 

 He says it is possible to make a 21 percent overrun ; and then 

 he says, butter carrying 14 or 14^ percent of water, 3 percent 

 of salt and a little casein, or a total of 18 percent of water and 

 other substances will contain 82 percent of fat and there may 

 be made about 121 or 122 pounds of butter from 100 pounds of 

 fat. 



Pres. Bruce : — Ladies and Gentlemen : I take great pleas- 

 ure in introducing our next speaker, Prof. J. W. Decker of the 

 Ohio State University, Columbus, Ohio. 



