BUTTER. 



311 



FORMULA FOR CALiCULiATIXG THE YIELD OF 



BUTTER. 



In ordinary dairy or creamery practice, where modern 

 methods of creaming and churning are applied, the yield 

 of butter will exceed that of fat in the milk by 12 to 15 per 

 cent, or i pound of fat in the milk will produce about 1.15 

 pounds butter, i.e., yield of butter from 100 lbs. of milk = 

 1.15/, y being the per cent of fat in the milk. 



Fleischmann^ s formula: 



Yield of butter = 1.16/— .25 



Conversion Factor for Calculating Yield of Butter from the 

 Amoitnt of Butter-fat. — The following resolution was passed 

 by the Association of American Agricultural Colleges and 

 Experiment Stations at the annual convention of the asso- 

 ciation, July, 1895: 



" Resolved, That this association recommends to the 

 several stations that the results of tests of dairy cows or 

 herds be expressed in terms of butter-fat, and that when 

 desirable to express these records in terms of approximate 

 equivalent in butter such equivalent be computed by multi- 

 plying the amount of butter-fat by i|." (Report of Curtiss, 

 Armsby, and Cooke.) 



The factor i^ is based upon the results of the Columbian 

 dairy test, in which it was found that 117. 3 lbs. of butter 

 were, on the average, made from each 100 lbs. of butter-fat in 

 the whole milk, and 96.67 lbs. of butter-fat of the milk was 

 recovered in the butter. 



YIELD OF BUTTER FROM 100 POUNDS OF 

 CREAM OF DIFFERENT RICHNESS. 



(Maktiny.) 



