THE BUTTER OVERRUN 177 



Then, 



., 16 



f = yX - 

 a 



yX -- h y + m = 100 

 a 



_ I0 ~~ m 



^F+T 



Example: 



A sample of salted butter contains 15.5 per cent of moisture 

 and 1.5 per cent of casein and ash; if .6 ounce were added for 

 each pound of butter fat how much salt in per cent would be 

 contained in the finished butter if no loss of salt occurred? 



Answer: 



y = 100 i^ , = 3 P er Cent f salt - 



76-+ I 



Suppose a sample of butter which had been salted in the 

 proportion of .6 ounce of salt per pound of butter fat was 

 found to contain 81 per cent fat, 15 1/2 moisture, i 1/2 casein 

 and ash, then the per cent of salt retained in the butter would 

 be equal to 



~ I ' 5 - ) x < - 6 ^ P er cent 







O 1 X T6^ 



For determining the amount of salt to add per pound of 

 butter fat to obtain a definite per cent of salt in the finished 

 butter the following formula may be used: 



16 

 a = - 



100 m 



y 



Example: 



How much salt should be added per pound of butter fat to 

 obtain 4 per cent in the finished product when m = 16 per cent? 



