MECHANICAL LOSSES 



etc., where handling whole milk. In handling small amounts 

 and by transferring for pasteurization these losses may be 

 slightly increased; however, not at any time in excess of .5 per 

 cent. A loss of .2 per cent will reduce the overrun .25 per cent 

 when considering that the fat content of the butter is 80 per 

 cent. If the fat content of butter becomes less, this loss will 

 slightly increase the loss in overrun and vice versa. 



TABLE XIII 



TABLE ILLUSTRATING HOW THE FAT CONTENT OF RESULTING BUTTER 

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

 is LOST IN BUTTERMILK 



TABLE XIV 



TABLE ILLUSTRATING HOW THE FAT CONTENT OF CREAM INFLUENCES THE 

 REDUCTION IN OVERRUN WHEN .1 OF i PER CENT FAT is LOST IN BUTTER- 

 MILK 



