THE: OVERRUN 399 



If the curd is added to the butter in the form of dry casein, 

 or skim milk powder, then the increase of the per cent curd found 

 in such butter is very marked and is limited only by the amount 

 of these products added. The curd content of the butter thus 

 may be from 5 to 10 per cent or more and the increase in the over- 

 run may amount as high as 15 per cent or more. In the case of 

 skim milk powder a considerable amount of milk sugar is also 

 retained in butter with the added curd, making the overrun still 

 higher. Furthermore, the increased curd content of such butter 

 augments the moisture-holding properties of the butter and un- 

 less efforts are made to hold the per cent moisture in such butter 

 to or below 16 per cent, the moisture content may far exceed this 

 limit, causing a still greater overrun. 



The practice of working extraneous curd into butter in 

 any manner is a pernicious practice. It is in violation of the 

 law which forbids the incorporation in butter of any substance 

 other than the fat of milk or cream and small portions of such 

 other milk constituents as naturally enter into butter in the 

 process of manufacture, with or without salt and with or with- 

 out harmless coloring matter. Extraneous curd incorporation 

 further is a positive detriment to the butter industry, because 

 it causes rapid deterioration, injures the keeping quality and 

 thereby displeases the consumer, reduces sales, depresses the 

 price and invites the consumption of butter substitutes. 



Accuracy of Weights and Tests of Cream. Since the over- 

 run is calculated on the basis of butterfat actually bought and 

 paid for, it is necessarily immediately influenced by the accu- 

 racy of the weights and tests of milk and cream, upon the 

 basis of which the amount of the butterfat is calculated. The 

 overrun cannot be correct, be it high or low, if the weights and 

 tests are not correct. Weights of milk or cream that are in ex- 

 cess of the correct weights received and tests higher than the 

 correct tests, are bound to lower the overrun and if the error 

 is considerable and continuous, it spells ruin to the creamery. 



Where the milk or cream is sampled, weighed and tested 

 at the creamery, as is the case with most cooperative cream- 

 eries and with creameries operating on the direct shipper sys- 

 tem, inaccuracies of this sort are not very frequent and their 



