~JL 



Vlll CONTENTS 



CHAPTER PAGE 



X. Cost of Power .......................................... 131 



Steam Power ......................................... 131 



Gasoline for Power .................................... 140 



Kerosene for Power ................................... 141 



Electric Power ........................................ 141 



XI. Pasteurization .......................................... 143 



A. Cost of Pasteurization .............................. 143 



B. The Economic Efficiency of Pasteurizing Machinery. ... 150 

 XII. Cost of Water .......................................... 158 



A. Power Required for Pumping Water .................. 158 



B. Water Pumps ..................................... 160 



C. Economy in Pumping Water at the Creamery ......... 162 



XIII. Rent, Depreciation, Interest, and Insurance ................ 163 



A. Rent .................................. ........... 164 



B. Depreciation ...................................... 165 



C. Interest ........................................... 165 



D. Insurance ......................................... 163 



XIV. The Butter Overrun and the Relation between Chemical Com- 



position of Butter and Overrun ....................... 168 



The Butter Overrun ................................... 168 



Relation between Chemical Composition of Butter and 



Overrun ........................................... 170 



XV. Mechanical Losses and Their Influence on Butter Overrun. . . . 181 



Losses that Occur during the Manufacturing Process. ...... 181 



Losses Due to Inaccuracy in Weighing and Testing ........ 188 



Per Cent Overrun which may be Legally Obtained ........ 195 



XVI. Cost of Manufacturing Butter ............................ 198 



XVII. Profits Obtained from the Manufacture of Ice Cream ........ 203 



A. Cost of Material .................................. 203 



B. Yield of Ice Cream. ................................. 218 



C. General Expenses in Manufacturing Ice Cream ........ 221 



XVIII. Marketing of Dairy Products ............................. 226 



A. Salesmanship ...................................... 226 



B. Methods of Marketing .............................. 231 



C. Office Records .... ....................... ........... 237 



XIX. Cost of Marketing Dairy Products ........................ 245 



A. Cost of Marketing Butter .......................... 245 



B. Cost of Marketing Cheese ........................... 253 



C. Cost of Marketing Ice Cream ........................ 254 



D. Cost of Marketing Milk and Cream .................. 258 



