MECHANICAL LOSSES 



TABLE XII 



TABLE ILLUSTRATING HOW THE FAT CONTENT OF RESULTING CREAM IN- 

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



LOST IN THE SKIM MlLK 



Fat Losses in Buttermilk. The loss of fat in buttermilk 

 will affect the overrun to a less degree than the loss of butter 

 fat in skim milk, because the proportion of buttermilk is small 

 as compared with the proportion of skim milk. The average 

 per cent of fat lost in the buttermilk during a series of ex- 

 periments carried on by the Iowa Experiment Station * under 

 ordinary factory conditions was .168 per cent from sour cream 

 pasteurized while sweet. The loss from churning the same 

 kind of cream raw was .198 per cent. Sour cream pasteurized 

 by flash heat produced a loss of .207 per cent. The same kind 

 of cream churned raw produced a loss of .152 per cent. Sour 

 cream pasteurized by the holding method or vat method 

 caused a loss of .225 per cent while the same kind of cream 

 churned raw produced a loss of only .098 per cent. 



In accordance with Minnesota experiments 2 the buttermilk 

 retained 0.93 per cent of the total fat received when handling 

 whole milk. 



1 Bui. 156, Iowa Experiment Station, 1918. 



2 Bulletin 177, Minnesota Ex. St., 1918. 



