THE OVERRUN 405 



In the case of packing 63-pound tubs, it is customary to 

 allow from 4 to 12 ounces for shrinkage. If the net weight of 

 the butter is say 62 pounds 10 ounces the weight put on the 

 tub is 62 pounds. Instead of weighing the filled tub, the butter 

 may be weighed before it reaches the tub and the weighed butter 

 is then packed into the tub. In this case only the net weight is 

 placed on the tub. The San Francisco Wholesale Dairy Produce 

 Exchange issued regulations demanding that standard cubes be 

 rilled with 69 pounds of butter net and that the cubes be marked 

 68 pounds. 



If the butter is printed at the creamery, the accuracy of 

 the net weight put into each print is reflected in the office over- 

 run. Accuracy here is best secured by passing each print over 

 a sensitive butter balance and correcting the weights, if short, 

 or over. 



Example of Overrun in Whole-Milk Creamery. 



10,000 Ibs. of 4% milk are received. 



32% cream is separated. 



Skim milk tests .1% fat. 



10% starter is added. 



Buttermilk tests .2% fat. 



Butter contains 80% fat. 



How much butter is made? 



What is the overrun? What is the per cent overrun? 



Answer. 



Butterfat contained in milk, 4 X ^ : = 4 Ibs. fat. 



4x 10000 10 - n ,. 

 Cream separated from milk, - r^ - = 12^0 Ibs. cream. 



Skim milk separated from milk, 100001250 = 8750 Ibs. 

 skim milk. 



Fat lost in skim milk, - J = 8.75 Ibs. fat. 



Fat remaining in cream, 400 8.75 391.25 Ibs. fat. 

 Starter added to cream, - ' ^ = 125 Ibs. starter. 



Total pounds of cream churned, 1250 + 125 1375 Ibs. 

 cream. 



