MILK AND BUTTER 



(Chapter 3) 



1. Fat ahd Butter. The churn collects fat globules 

 into butter, which is then worked and salted. Thus there 

 is left in the butter some water, salt, milk, sugar, and 

 casein. So the fat when churned and made into butter 

 produces 1/6 more butter by weight than the fat con- 

 tent of the milk or cream. Add 1/6 of the weight of the 

 butter-fat to the butter-fat to find the weight of the butter. 



2. From 360 lbs. of butter-fat, how many pounds of 

 butter can be made? Ans. — 420 lbs. 



3. If 2 cents a pound would cover the expense of mak- 

 ing butter, would it ^ pay better to sell butter-fat to the 

 creamery at 23 cents a pound or to make it into butter 

 and sell it at 28 cents a pound? (Remember to add 1/6.) 



4. A certain Jersey cow yielded in a year 6,000 lbs. of 

 milk that tested 5.8% butter-fat. At 28 cents a pound 

 what was the value of the butter (not butter-fat) which 

 she produced? 



5. Skim milk from setting in shallow pans or crocks, 

 contains about .8% butter-fat, while skim milk from 

 the separator contains about .05%. How many pounds 

 of butter-fat are left in 1,200 lbs. of skim milk from 

 shallow pans? From separator? 



6. If a farmer produces enough milk daily for 110 lbs. 



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