II S CANADIAN DAIRYING. 



In some cases the manufacturer buys the milk or 

 cream from the patrons at a fixed rate per one hun- 

 dred pounds of milk of standard quality, or at so 

 much per pound of fat in the milk or cream, or at a 

 certain rate per standard inch as determined by the 

 oil-test churn. In these cases the product belongs to 

 the manufacturer. 



A few factories manufacture for a certain propor- 

 tion of the product, usually one-fifth or one-sixth. 

 This plan resembles " taking toll " by the miller for 

 grinding grain, and is not to be recommended. 



Some creameries charge a certain rate for making 

 the butter and take the " overrun." The rate is 

 usually one cent per pound and the overrun. By 

 the overrun we mean the butter made in excess of 

 the fat in the milk or cream. There should always 

 be more butter than there is fat in the milk or cream, 

 as the butter contains about sixteen per cent, of 

 water, curd and salt mixed with the milk fat. This 

 overrun is not a constant factor, hence should not be 

 taken by the manufacturer, as it varies considerably 

 with the various conditions met with in a creamery, 

 and according to the skill and care of the butter- 

 maker. The overrun is usually from ten to fifteen 

 per cent, in a whole milk creamery, and from fifteen 

 to twenty per cent, in a cream-gathering creamery. 



The chief factors influencing the overrun are : . 



i. The character of the milk or cream delivered. 

 This is influenced by the length of time since it was 

 drawn from the cow, the size of the fat globules, the 

 percentage of fat in the milk or cream, and the care 



