THK OVERRUN 407 



Answer. . . , : ". 



?000 V^ 

 Fat in 2000 Ibs. of cream, J ^ : ~ = 660 Ibs. fat. 



2000 X 10 

 Starter added to cream, - r-r-r- = 200 Ibs. starter. 



'!'.' /. *..' .. "- 1UU . . 



Total pounds of cream churned, 2000 + 200 = 2200 Ibs. cream. 

 Buttermilk produced, 2200 660 = 1540 Ibs. buttermilk. 



"7 V - 

 Fat in buttermilk, , nn = 3 - 08 lbs - fat 



1UU 



Fat left for butter, 660 3.08 = 656.92 lbs. fat. 



Butter made, 10 p' = 821.1 lbs. butter. 

 Overrun made, 821.1 660= 161.1 lbs. overrun. 

 Per cent overrun, - ~Z7 - 24.41% overrun. 



7 OR v 1 no 



Per cent loss of total fat, * 467 % f at - 



ooU 



Adding to this loss, the probable fat lost in the form of cream 

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

 may be placed at approximately 1 per cent of the total fat received. 

 In farm separator cream creameries a loss of 1 per cent of the total 

 fat purchased is generally accepted as a fair average loss under nor- 

 mal conditions of operation, though this loss can be considerably re- 

 duced by improved organization and greater efficiency of operation. 



If there were no compensating factors, such as undeterminable 

 and unrecognized fractions of weights and tests of cream, which, 

 in an efficiently operated creamery are bouricj to function in favor 

 of the creamery, the per cent overrun would be as follows : 



Loss f 1 % of total fat received yields 25 -- r^ : =' 

 23.75% overrun. 



Unavoidable Discrepancies in Weights and Tests that affect 

 the Overrun. The foregoing examples of actual overrun differ 

 from the calculations of the theoretical overrun, in that they make 

 allowance for the mechanical losses of fat in the process of manu- 

 facture. But, similar as in the case of the theoretical overrun they 

 are based on the assumption that the pounds of fat received and 

 paid for, are determined with mathematical accuracy that yields 

 absolutely correct results. They make no allowance in the weigh- 



