406 THE OVERRUN 



Approximate pounds of buttermilk made, 1375 391 =984 

 Ibs. buttermilk. 



9 y 984 

 Fat lost in buttermilk, L1 4gg = 1.97 Ibs. fat. 



Fat left for butter, 391.25 1.97 = 389.28 Ibs. fat. 

 Butter made, } X g Q 89 ' 28 = 486.6 Ibs. butter. 

 Overrun, 486.6 400 = 86.6 Ibs. overrun. 

 Per cent overrun, - - =. 21.65% overrun. 



In the above example the mechanical losses on the 400 Ibs. of 

 fat were 8.75 + 1.97 10.72 Ibs. of fat, the per cent loss was 



' = 2.68 per cent of the total fat received. Adding to 



these losses, the probable fat lost in the form of milk and cream 

 spilled and retained in the pipes, etc., the total mechanical loss of fat 

 may be placed at from 3 to 3.5 per cent of the total fat received. In 

 whole milk creameries a loss of 3 to 3.5 per cent of the total fat re- 

 ceived is generally accepted as a fair average loss under normal con- 

 ditions of operation, though this loss can be considerably reduced by 

 better organization and greater efficiency of operation. 



If there were no compensating factors, such as undeterminable 

 unrecognized fractions of weights and tests of milk, which, in an effi- 

 ciently operated creamery are bound to function in favor of the 

 creamery, the per cent overrun would be as follows : 



V 3 

 Loss of 3% of total fat received = 25 -- IQQ =21.25% 



overrun. 



ioc v ? c 



Loss of 3.5% of total fat received = 25 \^ = 20.625% 

 overrun. . , ;. 



Example of Overrun in Farm Separator Cream Creamery. 



2000 Ibs. of 33% cream are received. 



10% starter are added. 



Buttermilk tests .2 per cent fat. 



Butter contains 80 per cent fat. 



How much butter is made? 



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



