i8 4 



MANAGEMENT OF DAIRY PLANTS 



TABLE X 



TABLE ILLUSTRATING HOW THE FAT CONTENT OF THE RESULTING BUTTER 

 INFLUENCES THE REDUCTION IN PER CENT OF OVERRUN WHEN .1 OF 

 I PER CENT FAT IS LOST IN THE SKIM MlLK 



TABLE XI 



TABLE ILLUSTRATING HOW THE FAT CONTENT OF THE WHOLE MILK IN- 

 FLUENCES THE REDUCTION IN OVERRUN WHEN .1 OF i PER CENT FAT is 



LOST IN THE SKIM MlLK 



