314 



DAIRYING. 



THE SODING-SCALE OVERRUX. (Farrington.) 



The table is based on the assurnptions that 85 per cent skim-milk and 

 10 per cent buttermilk are obtained, testing .1 and .2 per cent of fat, 

 respectively; furthermore', that the btitter contains 83 per cent fat. 



Example. — 3450 lbs. of milk testing 4.2 per cent fat contain 3450 X 

 .042 = 144.9 lbs. of butter-fat; this multiplied by the overrun for milk 

 testing 4.2 per cent, 1.175 gives 170.25 lbs. as the calculated amoimt 01 

 butter which the milk would make. 



COMPARATTVF PRICES OF MILK, CREAM, 

 BUTTER-FAT AND BUTTER. (Doane.) 



